Whitebait nigiri

Whitebait (Shirasu)

【Nigiri sushi: Others】
Whitebait (Shirasu) is a general term for the translucent or white juvenile fish of species such as eel, Japanese anchovy, Pacific saury, and Japanese sardine. The juvenile fish most commonly found in markets are those of the Japanese anchovy.

Pacific saury spawn from winter through spring; herring spawn from April to June; and Japanese anchovies spawn year-round, although spring and fall are their peak spawning seasons. While shirasu can be caught almost year-round, the peak fishing seasons are spring and fall. Spring shirasu, though small, have a firm, springy texture, while fall shirasu are rich in fat, with each season offering its own unique flavor.

When it comes to raw shirasu, it can usually only be eaten on the very day it is caught. Because its freshness declines rapidly, there are times—such as during rough seas or when catches are poor—when you might travel all the way to the fishing grounds only to find that none is available. While alive, shirasu are transparent, but they turn white upon death. Historically, this ingredient has been preserved by boiling it in a pot or sun-drying it.

Since raw shirasu has a high water content, it is considered proper etiquette to eat it quickly once it is served as gunkan-maki, before the nori becomes soggy. Its rich flavor and slight bitterness pair perfectly with light, vinegared rice, and it is typically served with green onions or chives and ginger as garnishes. The unique, slippery texture of raw shirasu in the mouth is addictive. Its flavor features the subtle bitterness and richness characteristic of small fish.

It was local sushi restaurants that popularized sushi made with raw shirasu during its peak season. Recently, you can even find it at conveyor-belt sushi restaurants, although the version served there is flash-frozen. On the other hand, at traditional Edomae sushi restaurants, it is typically served only as an appetizer rather than as nigiri sushi.

Incidentally, shirasu rice bowls are known as a specialty dish of the Shonan region, including Chigasaki, Kamakura, and Enoshima. They consist of kamayage shirasu or raw shirasu served over rice and garnished with chopped green onions, nori, shiso leaves, and egg yolk.

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