【Reading】みわれ

【English Name】Miware / Cracked fish

Miware (split flesh) is a sushi/culinary term referring to the phenomenon in which the flesh of a fish tears or crumbles.

When butchering a fish or at the stage of slicing, cracks form along the fibers of the flesh, impairing the appearance and texture as sashimi or a sushi topping. Causes include cases where freshness has declined and the flesh has softened, or conversely where force is applied forcibly at a stage when rigor mortis is strong. It also tends to occur when the flesh has absorbed excessive moisture, or when freezing/thawing has been handled improperly.

Red-fleshed fish and shiny-skinned fish (hikarimono) such as mackerel and sardine are known as fish prone to miware because their flesh is soft and high in fat. Artisans prevent miware through the way they insert the knife, temperature management, and judgment in aging.

At sushi restaurants, it is generally said that fish with miware are not used for nigiri but are diverted to other preparations such as rolls or tataki. Because it affects not only appearance but also the cohesion felt in the mouth, it is an important factor that determines the quality of a topping.