【Reading】きす

【English Name】Japanese Whiting

Kisu (Japanese whiting) is a saltwater fish of the family Sillaginidae, a white-fleshed fish prized in the worlds of sushi and tempura. Its scientific name is Sillago japonica. Its body length is at most about 30 cm, with a slender spindle-shaped body; the back is greenish-gray and the belly white. Favoring shallow sandy bottoms, it is widely distributed along the coasts from Hokkaido to Kyushu.

Its flavor is light with modest fat, yet characterized by a faint sweetness and refined umami. The flesh is fluffy and soft, with a delicate texture to enjoy. Its season is from early summer to summer (June to September), before the spawning period, when it builds up nutrients and its fat content improves.

In Edomae sushi, it is often made into nigiri after being vinegar-cured (sujime) or kelp-cured (kobujime) to make use of the skin side. Because it is served with the skin on, it is sometimes classified among the hikarimono (shiny-skinned fish). It is also known as a standard tempura ingredient; when coated in batter and fried it becomes fluffy in texture. It is a versatile fish suited to a wide range of cooking methods, including sashimi, salt-grilling, and frying.

It bears the nickname "queen of the sea," and the origin of its name is said to be a transformation of kishi, referring to fish caught from the shore. Kagawa Prefecture is renowned as a famous production area.