鱚- Kisu

Sillago

Kisu is a staple fish in Edomae sushi and tempura. Its flesh is a refined white, characterised by its delicate sweetness and extremely soft texture that almost melts in the mouth. Traditionally, kisu is a vinegar-marinated (su-zuke) fish. The combination of the fish's natural sweetness and the tanginess of vinegar creates a harmonious flavour. Vinegar marination was a method employed in times before refrigeration, both to mask any fishy smell and to improve preservation. Nowadays, kisu can also be used raw or marinated with kelp (kombu-jime) to enhance its flavour. Kombu-jime enriches the umami, providing an even deeper taste experience. The prime season for kisu is early summer.