【Reading】ときしらず

【English Name】Tokishirazu (Off-season Chum Salmon)

Tokishirazu (toki-sake) is a type of chum salmon (shirozake). It is the name given to the population that appears off the Hokkaido coast from spring to early summer, outside the autumn spawning season. Because the height of salmon fishing is autumn, this fish that appears in northern seas out of season was given the name meaning "a salmon that does not know the time."

Its greatest distinction from other salmon is its unparalleled richness of fat. From spring through summer, the reproductive glands are still at a developmental stage, so nutrients are not diverted to the ovaries or testes but instead stored in the muscle tissue. The fat content of the harasu (belly) portion in particular far exceeds that of autumn salmon, and the sensation of sweetness and umami spreading from the moment it enters the mouth is exceptional. The flesh has a soft, salmon-pink texture, with little of the green, fishy odor characteristic of salmon, making it widely palatable.

The center of landings is the Hokkaido coast, with the waters off Shiretoko and Rausu particularly highly rated as production areas. Because circulation is limited, market prices tend to soar, and at high-end sushi restaurants it is often treated as a signature topping. Sliced thin as sashimi, the sweetness of its fat becomes more vivid, and when salt-grilled, its plump flesh and rich flavor are drawn out. As a rare fish ranking alongside the famed "phantom salmon" keiji (sake-ji), it is highly esteemed by gourmets.