【Reading】ひかりもの

【English Name】Hilarimono / Silver-skinned fish

Hikarimono is a term in the world of sushi referring to blue-backed fish in general. Horse mackerel (aji), mackerel (saba), gizzard shad (kohada), sardine (iwashi), and Pacific saury (sanma) are considered its representatives.

The origin of the name lies in the fact that the skin surface of these fish shines silver. Blue-backed fish, whose backs are tinged with blue and whose bellies are silvery-white, came to be collectively called "hikarimono" (shiny ones) from that luster.

Because hikarimono lose freshness quickly, the technique of "su-jime" (curing with salt and vinegar) developed from old times. The amount of salt and the time soaked in vinegar differ depending on the fish species, size, and fat content, making it work that tests the chef's experience and skill.

While they were once sometimes shunned as fast-spoiling fish, advances in refrigeration and transport technology have made it possible to serve them in a fresh state. Today, in addition to su-jime, they are sometimes served raw or seared.

Note that the word "hikarimono" is also used outside the sushi context to refer to accessories and jewelry, or to celestial phenomena.