| Name (Japanese) | Greenling (Ainame / アイナメ / 鮎並) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $8~$18/100g |
| Best Season | Winter to early spring (December–March) |
| Did You Know? | In the autumn spawning season, male greenlings turn a vibrant yellow color. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Ainame (アイナメ) Kanji Name: 鮎並 (Ainame) English Name: Greenling Scientific Name: Hexagrammos otakii Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Scorpaeniformes • Family: Hexagrammidae • Genus: Hexagrammos • Species: H. otakii Average Size: 20–40 cm length; 0.5–1.5 kg Key Features: Slender, elongated body; mottled brown to green coloration; white, lean, and subtly sweet flesh |
| 2. Habitat & Distribution |
Found in **rocky coastal waters of Japan, Korea, and the northern Pacific**. Common around Hokkaido and the Tohoku region. Prefers cold, shallow, rocky seabeds and kelp-rich areas. |
| 3. Seasonality |
Best season is **winter to early spring (December–March)**. During colder months, flesh becomes firmer and sweeter. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, grilled (shioyaki), hot pot (nabe) Flavor: Clean, light, and mildly sweet Texture: Firm and lean, slightly springy Fat Content: Low; delicate and refreshing |
| 5. Preparation & Craftsmanship |
Served raw as sashimi or sushi, often highlighting its clean taste. Skin-on searing (aburi) enhances umami and aroma. Frequently used in **nabemono (hot pot)** in northern Japan. Requires careful handling as lean flesh can dry out if overcooked. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned shari with moderate acidity Condiments: Salt, ponzu, grated ginger, or citrus (sudachi/yuzu) Drinks: Dry sake (junmai), crisp white wine, or light beer |
| 7. Nutritional Information |
High in lean protein, very low in fat. Rich in minerals such as potassium and phosphorus. Contains omega-3 fatty acids, though less than fattier fish. Low calorie, making it a healthy choice in winter cuisine. |
| 8. Trivia & Cultural Notes |
A regional specialty in northern Japan, especially Hokkaido and Tohoku. The name “Ainame” (鮎並) comes from its resemblance in shape to ayu (sweetfish). Highly regarded in traditional winter cooking, especially in hot pots. Considered a **local favorite fish** rather than a luxury item, but prized for freshness. |
| 9. Recommended Sushi Styles |
• Ainame nigiri, simple and clean • Aburi-ainame (lightly seared with skin) for extra aroma • Ainame sashimi with ponzu or citrus • Salt-grilled ainame (shioyaki), an izakaya classic • Ainame nabe (hot pot), especially in Hokkaido winters |
