Horse Mackerel

Like other silver skinned oily fish, horse mackerel (aji) is best eaten after being cured with salt and marinated in vinegar (sujime). Aji is also the word used for “taste” in Japanese, suggesting that horse mackerel was named aji for its great flavor. Traditionally, horse mackerel nigiri is topped with freshly grated ginger and finely sliced green onion to create an amazingly satisfying fusion of flavor.

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