【Reading】しろみ

【English Name】 Shiromi / White fish

One of the classifications of sushi toppings. In fisheries science, fish containing less than 10 mg per 100 g of myoglobin and hemoglobin, types of iron-protein found in fish, are classified as white-fleshed (shiromi). Representative white-fleshed fish include tai (sea bream), hirame (olive flounder), karei (right-eye flounder), suzuki (Japanese sea bass), shima-aji (striped jack), isaki (chicken grunt), and sawara (Spanish mackerel). Although salmon flesh is red, this is due to pigments contained in crustaceans such as shrimp and crab that salmon eat, so it is classified as white-fleshed.