Sushi Visual Dictionary | SushiUniversity

White flesh fish

Striped jack (Shima aji)
Striped jack (Shima aji)

Striped jack (Shima aji)

Wild ones that are caught during summer are wonderfully fine-textured with high-quality fat. A fish that weigh about 1-2 kg is considered best. Unfortunately natural ones are no longer available; 99% of them are farmed ones. Therefore, while most of the sushi presented as Striped jack at conveyor belt sushi restaurants is naturally caught fish from New Zealand, it is actually a subspecies of Striped jack. It doesn’t have fat and lacks in flavor.

Trivia : For hikari-mono nigiri (silver-skinned fish), a bit of the silver skin is left on the back of the Striped jack, and when the skin is completely removed, it becomes a white-meat sushi topping.

Main production area

Chiba Kochi Kyushu

Famous production area

Sukumo Izushotou