Sushi Visual Dictionary | SushiUniversity


Silver-skinned fish

A photo of kisu nigiri sushi
Japanese whiting (Kisu)

Japanese whiting (Kisu)

Generally, Kisu refers to Shirogisu(Japanese whiting), which has been long loved as an ingredient in Edo style sushi. After lightly Kobujime is done, a fresh and fine flavor of the fish ingredient can be enjoyed with shari. It appears around springtime and is especially popular with sushi aficionados as "a prime ingredient" for sushi in the summer.

The amino acid that protein is composed of is sweet because it contains high amounts of lysine and glutamic acid. If the Japanese whiting is matured from the time the work is done until it is served to the customer, it generates a flavor in the fish that goes very well with the acidic taste of vinegar (in the shari).

Also called Silver whiting.

【Substitute fish】
Silver sillago or Northern whiting: Sillago sihama (Forsskål, 1775)

Main production area

Fukuoka Oita Ehime Aichi

Famous production area

Tokyo Bay Futtsu

Season

Summer