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Shirauo (Whitebait) Sushi

Shirauo/Icefish/Whitebait

White Fish & Salmon

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しらうお握り

Order Osmeriformes, Family Salangidae, Genus Salangichthys

Shirauo is a general term for fish of the family Salangidae, genus Salangichthys, though it can also refer specifically to one species within the genus.
They inhabit brackish waters from Southeast Asia to eastern Siberia, measuring 5 to 10 cm in length with a semi-transparent, elongated wedge shape.

Shirauo refers to fish of the family Salangidae, genus Salangichthys. Among domestic species, Salangichthys microdon and Salangichthys ishikawae account for most of the edible catch. They are harvested in Hokkaido, Aomori, Saitama, Shimane, and other prefectures, but since domestic shirauo is relatively expensive, imported shirauo from China's Yangtze River and other sources is commonly used at conveyor belt sushi restaurants.

Shirauo have a short lifespan of just one year, spawning in spring before dying. They are semi-transparent while alive but turn white upon death, which is how they got their name "shirauo" (white fish). Extremely delicate, they die almost immediately when caught in nets, so they are virtually never available in a live state.

Small shirauo are about the size of a pinky finger. They grow larger as winter approaches, but even fully grown, they measure only 5 to 10 cm. Fish hatched in summer at 2 to 4 cm and those in late autumn at 4 to 5 cm also appear at markets, but larger specimens are generally more valued.

Shirauo sushi has long been one of the representative toppings of Edomae sushi. Historical records describe shirauo swarming up the Sumida River in spring to spawn, where they were caught with nets. They were a quintessential harbinger of spring in old Edo.

Various Styles of Shirauo Sushi

Shirauo sushi is served in various forms: raw, steamed, and boiled.
Gunkan-maki (battleship roll) is the most common presentation, but at high-end sushi restaurants, 3 to 4 fish are sometimes arranged in a raft-like formation for nigiri. The fish need to grow through winter to early spring before they are large enough for nigiri. Being able to shape shirauo into nigiri without breaking the delicate flesh is said to be the mark of a fully trained sushi chef.
Shirauo gunkan-maki (battleship roll) Shirauo gunkan-maki (battleship roll)

The Differences Between Shirauo, Shirouo, and Shirasu

Shirauo (icefish), Shirouo (ice goby), and Shirasu (whitebait) have similar names and appearances and are often confused, but they are all different fish.
Shirauo belongs to the order Osmeriformes, family Salangidae, while Shirouo belongs to the order Perciformes, family Gobiidae. If you look closely, their shapes are quite different. Shirasu is a general term for small white juvenile fish, usually referring to young sardines (Clupeidae).
Shirouo can also be written with the characters for "white fish" (the same as shirauo), which adds to the confusion. Unlike shirouo, which is commonly enjoyed as "odorigui" (eating live, wriggling fish), shirauo dies almost immediately when netted and is rarely available alive.

Shirauo (icefish), Shirouo (ice goby), and Shirasu (whitebait) have similar names and appearances and are often confused, but they are all different fish.
Shirauo belongs to the order Osmeriformes, family Salangidae, while Shirouo belongs to the order Perciformes, family Gobiidae. If you look closely, their shapes are quite different. Shirasu is a general term for small white juvenile fish, usually referring to young sardines (Clupeidae).
Shirouo can also be written with the characters for "white fish" (the same as shirauo), which adds to the confusion. Unlike shirouo, which is commonly enjoyed as "odorigui" (eating live, wriggling fish), shirauo dies almost immediately when netted and is rarely available alive.

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