TRADITIONAL JAPANESE RECIPE: Aji is inexpensive and easy to filet, but really tasty... way tastier than you might think. By being marinated in vinegar, the excess fat is removed and the texture becomes smooth. It really goes well with vinegar rice.
Aji is said to be a representative of silver-skinned fish. The tastes of aji are different in the size. The rich taste of Shimaaji is popular among sushi gastronome.
Aji can be caught throughout the seasons, especially putting on fat from March to August. They are caught around the sea of Nagasaki the most. They are also from Kyusyu region such as Kagoshima and Oita besides Wakayama, and Shimane.
Skill Level:  |
Time: 36 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Remove the little 'left over' bones from fillets with a pair of tweezers ( or pincers ). You will feel the bones when you stroke lengthwise along the middle of the fillet. It's a nasty little job but you have to do it.
02 - Salt fillets on fleshy part. Leave it for 3 hours.
03 - Mix vinegar and sugar till sugar is completely dissolved. Wash off salt from fillets.
04 - Put vinegar in a flat dish and add the fillets. Make sure not to bend the parts ( the delicate skin will get ruined later ). Fish should be totally immersed.
05 - Put in fridge to marinate for at least 36 hours.
06 - Carefully dry fillets ( take care, skin is now very vulnerable ). Put fillets with fleshy part on carving board and cut slices of 1.25cm / 0.5in. The fish is ready for Sushi.
Notes:
- Use only fresh mackerel. If you're skilled enough to fillet yourself it would be even better. The recipe can also be used for Sashimi. In most Japanese restaurants the marinating is much shorter ( till about four hours ).
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| Written by: Uncut Recipes | Disclaimer |
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Sarina
April 22, 2020 I had some leftover sushi rice and decided to go and buy some mackerel. I managed to make 4 nigiri suchi with half cup of cooked rice. |
Adela
January 02, 2020 Just discovered your site and although it's not finished yet, I love it. The directions are very easy to follow. Lookig forward to new recipes. |
Stella
June 11, 2019 I've used regular rice, not japanese. Came out perfect. Thanks |
Phoebe
May 19, 2019 I didn't have rice vinegar so I tried to use regular vinegar and that was a big big mistake. If you're reading this, do not use regular vinegar. Only use rice vinegar. |
July 15, 2020
I tried it and we all loved it! Thank you for this wonderful recipe!