Horse Mackerel (Aji) 池魚 (竹筴魚)

アジ

Aji is commonly known as Japanese horse mackerel. It’s a small fish with a devoted following at sushi restaurants. Despite its name and appearance, aji is not a mackerel. It’s a type of jack and is related to hamachi and kanpachi.  The season for aji is from spring to fall, and they’re said to taste best in the summer. That said, you can find decent horse mackerel year-round. 

具有來自蛋白質的濃郁風味的竹莢魚，可以做成簡單的鹽燒、魚乾、壽司和油炸物等，以各種烹調方法品嘗。特別是對於鮮度佳的竹莢魚，最想以生魚片等料理品嚐其融入油脂的香氣。建議您嘗試添加芥末、紫蘇葉、生薑等香料食材，引出複雜鮮甜油脂的吃法。