Description
アイナメAINAME - FRESH WILD FAT GREENLING - Hexagrammos otakii Jordan and Starks
Location
Aomori
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
The flesh of ainame is firm, white, and mildly sweet, with a rich fat content that gives it a light color and smooth texture. The skin is flavorful and is often enjoyed flamed or blanched, adding a crispy and fatty dimension to sushi and sashimi dishes.
Availability/Seasonality
Ainame is available year-round, but its peak season is from spring to summer (May–June), when the fish is fattier and more flavorful. During this time, top-quality specimens command high prices at Japanese markets.
About
Ainame, also known as fat greenling (Hexagrammos otakii), is a prized white-fleshed fish in Japan, predominantly used for sushi and sashimi. It inhabits low-salt coastal waters around Japan, as well as parts of Korea, the Yellow Sea, and southern Sakhalin. It is particularly popular for its slightly sweet, aromatic flavor and firm yet elastic texture.
Known for its versatility, ainame can be prepared in various ways, including sushi, sashimi, and Japanese nimono (simmered dishes). The fish is traditionally caught in shallow, rocky coastal areas where it feeds on smaller marine life. Despite its limited availability outside of Japan, it is a delicacy sought by sushi chefs for its rich texture and unique taste.
Preparation
Ainame is best enjoyed fresh for sashimi, with its skin often blanched or seared (aburi style). Its firm meat also works well for nigiri sushi or tempura. It can be deep-fried (karaage), simmered, or steamed with sauces for other Japanese dishes.
Nutritional Value
Rich in omega-3 fatty acids due to its high fat content, ainame provides numerous health benefits. Its lean yet fatty meat is also a good source of protein and vitamins, making it both a healthy and flavorful option.
Selection and Storage
Look for firm, white flesh and clear eyes when selecting fresh ainame. For raw consumption, ensure the fish has been properly frozen to avoid parasites. Store it in a cold environment and consume within a short period for optimal flavor.
Summary
Ainame is a premium, white-fleshed fish with a mild, sweet taste, known for its versatility in Japanese cuisine. While rare outside Japan, it is a favorite among sushi chefs and seafood enthusiasts for its rich flavor and variety of preparation methods.
Location
Aomori
Size/Weight
1 - 3 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
The flesh of ainame is firm, white, and mildly sweet, with a rich fat content that gives it a light color and smooth texture. The skin is flavorful and is often enjoyed flamed or blanched, adding a crispy and fatty dimension to sushi and sashimi dishes.
Availability/Seasonality
Ainame is available year-round, but its peak season is from spring to summer (May–June), when the fish is fattier and more flavorful. During this time, top-quality specimens command high prices at Japanese markets.
About
Ainame, also known as fat greenling (Hexagrammos otakii), is a prized white-fleshed fish in Japan, predominantly used for sushi and sashimi. It inhabits low-salt coastal waters around Japan, as well as parts of Korea, the Yellow Sea, and southern Sakhalin. It is particularly popular for its slightly sweet, aromatic flavor and firm yet elastic texture.
Known for its versatility, ainame can be prepared in various ways, including sushi, sashimi, and Japanese nimono (simmered dishes). The fish is traditionally caught in shallow, rocky coastal areas where it feeds on smaller marine life. Despite its limited availability outside of Japan, it is a delicacy sought by sushi chefs for its rich texture and unique taste.
Preparation
Ainame is best enjoyed fresh for sashimi, with its skin often blanched or seared (aburi style). Its firm meat also works well for nigiri sushi or tempura. It can be deep-fried (karaage), simmered, or steamed with sauces for other Japanese dishes.
Nutritional Value
Rich in omega-3 fatty acids due to its high fat content, ainame provides numerous health benefits. Its lean yet fatty meat is also a good source of protein and vitamins, making it both a healthy and flavorful option.
Selection and Storage
Look for firm, white flesh and clear eyes when selecting fresh ainame. For raw consumption, ensure the fish has been properly frozen to avoid parasites. Store it in a cold environment and consume within a short period for optimal flavor.
Summary
Ainame is a premium, white-fleshed fish with a mild, sweet taste, known for its versatility in Japanese cuisine. While rare outside Japan, it is a favorite among sushi chefs and seafood enthusiasts for its rich flavor and variety of preparation methods.