Category: Hikarimono (silver, shiny fish).
Season: from late winter into spring, when it peaks in flavor.
Nishin is not often served as nigiri, which is surprising, as it is delicious. It first begins to appear at fish markets in January and February, and peaks in quality in the spring time. Not quite similar to sanma, iwashi, or kohada, nishin has a flavor all its own, with good fat content and a strong yet refined aroma.
The inner flesh is reddish in color, while the outer skin is silver and white, providing a nice contrast and impressive appearance.