Category: hikarimono (shiny, silver fish).
Season: in season from late spring to early summer.
Shinko, or baby kohada, is one of the very tastiest treats of the early summer. Depending on the size of the fish, anywhere from two to five filets are used for a single piece of nigiri, so this neta is very labor-intensive. When shinko first arrives at Tsukiji market every year, fierce competition to obtain the small fish ensues, causing prices to skyrocket. Pictured above is a delicious piece of shinko nigiri made using five separate fish – as prepared at Sushi Yoshizumi.