| Name (Japanese) | Icefish (Shirauo / シラウオ / 白魚) |
| Overall Rating |
Flavor: ★★★☆☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★☆☆ Price range: $15~$40/lb |
| Best Season | Winter to early spring |
| Did You Know? | Shirauo is not fry; transparent when alive, turning white upon death. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Shirauo (シラウオ) Kanji Name: 白魚 (Shirauo) English Name: Icefish Scientific Name: Salangidae (family) Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Osmeriformes • Family: Salangidae Average Size: 5–8 cm Key Features: Translucent body; delicate, mild flavor; seasonal delicacy in Japan |
| 2. Habitat & Distribution |
Found in rivers, lakes, and coastal waters. Distributed across Japan, Korea, and China. Seasonally harvested, often in winter and early spring. |
| 3. Seasonality |
Peak season is winter to early spring. Prized for its freshness and light taste during this period. |
| 4. Sushi Ingredient Profile |
Common Uses: Gunkan sushi, sashimi, tempura Flavor: Mild, subtly sweet Texture: Soft, delicate Fat Content: Low; clean and refreshing |
| 5. Preparation & Craftsmanship |
Often served raw as gunkan-maki or sashimi. Sometimes lightly boiled or fried as tempura. Requires careful handling due to delicate texture. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned with vinegar Condiments: Soy sauce, ponzu Drinks: Light sake, crisp white wine |
| 7. Nutritional Information |
Low in fat, high in protein. Contains calcium and essential minerals. Nutritious yet light seafood option. |
| 8. Trivia & Cultural Notes |
Celebrated as a seasonal delicacy in Japan. Frequently appears in traditional Japanese poetry. Valued for its elegant appearance and subtle taste. |
| 9. Recommended Sushi Styles |
• Shirauo gunkan • Shirauo sashimi • Shirauo tempura • Shirauo sunomono (vinegared dish) |
