| Name (Japanese) | Horse Mackerel (Aji / アジ / 鯵) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $10~$18/lb |
| Best Season | Spring to early summer |
| Did You Know? | Aji is prized in sushi for its balance of rich flavor and refreshing aftertaste. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 鯵 (Aji) English Name: Horse Mackerel Scientific Name: Trachurus japonicus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Carangiformes • Family: Carangidae • Genus: Trachurus • Species: T. japonicus Average Size: 15–40 cm Key Features: Slender silver body with a dark dorsal line, small scales, mildly rich flavor, versatile in sushi |
| 2. Habitat & Distribution |
Found in coastal waters of the Northwest Pacific. Common around Japan, Korea, and China. Prefers shallow to mid-depth waters near reefs and shores. |
| 3. Seasonality |
Best season is late spring to early summer (May–July). Peak flavor when fat content increases before spawning. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, tataki (lightly seared), marinated Flavor: Mild yet savory, slight sweetness, clean aftertaste Texture: Tender and delicate Fat Content: Moderate, higher in early summer |
| 5. Preparation & Craftsmanship |
Often served with ginger and scallions to balance flavor. Light marination in vinegar enhances freshness. Tataki style searing brings out aroma and umami. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with rice vinegar Condiments: Ginger, scallions, ponzu Drinks: Dry sake, crisp pilsner, green tea |
| 7. Nutritional Information |
High in protein and omega-3 fatty acids. Contains vitamins B12, D, and selenium. Supports cardiovascular and brain health. |
| 8. Trivia & Cultural Notes |
A staple fish in traditional Japanese sushi and home cooking. Often enjoyed grilled with salt or as sashimi. Featured in many regional fishing festivals. |
| 9. Recommended Sushi Styles |
• Aji nigiri with ginger and scallions • Aji sashimi with ponzu • Aji tataki with citrus soy • Marinated Aji with vinegar and kombu |
