Category: Hikarimono (silver, shiny fish).
Season: from spring to late fall. Best in the summer.
Aji can either be served raw or cured with salt and vinegar. It is usually garnished with wasabi, ginger, and scallions to bring out the flavors of the fish. Most of the skin is removed during preparation, leaving a pinkish, appealing flesh. One of the lighter hikarimono fish, aji’s taste is delicate and sweet yet flavorful. It pairs especially well with akasu flavored sushi-meshi.