Description
新子 SHINKO - FRESH WILD YOUNG GIZZARD SHAD - Konosirus punctatus
Baby Kohada
Location
Shizuoka
Size/Weight
0.05 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Shinko offers a unique combination of delicacy and richness, reminiscent of its adult counterpart, Kohada. With a firm yet tender texture, these juvenile fish boast a mild, buttery flavor that finishes with subtle sweetness. Their light, shiny skin makes them visually appealing and adds to the overall enjoyment when served as sushi.
Availability/Seasonality
Shinko is typically in season from late spring to early summer, peaking in flavor and freshness during this time. The arrival of these small fish at markets often sparks fierce competition among chefs, with prices reaching up to ¥250,000 per kilogram. While wild-caught specimens are prized, farmed varieties offer more consistent availability.
About
Konosirus punctatus, known as Shinko, represents the juvenile stage of the dotted gizzard shad. Revered in Japanese cuisine, especially in Edomae sushi, Shinko is recognized for its pristine quality and intricate preparation. The artistry involved in transforming these tiny fish into delectable nigiri showcases the skill of the sushi chef, making it a highly coveted delicacy.
Preparation
Due to their small size, preparing Shinko requires meticulous attention. Sushi chefs often use several fish to create a single piece of nigiri, enhancing both flavor and presentation. The fish is typically marinated in vinegar and salt to bring out its delicate taste, served atop perfectly seasoned sushi rice, and garnished with grated daikon or a light soy glaze.
Nutritional Value
Shinko is low in calories but rich in protein and essential fatty acids, making it a healthy addition to any menu. These fish are also packed with vitamins and minerals, contributing to overall well-being without compromising flavor.
Selection and Storage
When selecting Shinko, look for fish with vibrant, shiny skin and a firm texture. Store them in a cool environment, ideally consuming within a day of purchase to preserve freshness. If preparing sushi, maintain optimal temperatures to enhance flavor and quality.
Summary
Shinko is a prized fish that embodies the essence of Edomae sushi. With its delicate flavor and labor-intensive preparation, it stands out as a luxurious addition to any seafood offering. Experience the culinary artistry of Shinko and delight your diners with this exquisite delicacy.
Baby Kohada
Location
Shizuoka
Size/Weight
0.05 KG per piece (Actual Weight May Vary)
Texture/Flavor Profile
Shinko offers a unique combination of delicacy and richness, reminiscent of its adult counterpart, Kohada. With a firm yet tender texture, these juvenile fish boast a mild, buttery flavor that finishes with subtle sweetness. Their light, shiny skin makes them visually appealing and adds to the overall enjoyment when served as sushi.
Availability/Seasonality
Shinko is typically in season from late spring to early summer, peaking in flavor and freshness during this time. The arrival of these small fish at markets often sparks fierce competition among chefs, with prices reaching up to ¥250,000 per kilogram. While wild-caught specimens are prized, farmed varieties offer more consistent availability.
About
Konosirus punctatus, known as Shinko, represents the juvenile stage of the dotted gizzard shad. Revered in Japanese cuisine, especially in Edomae sushi, Shinko is recognized for its pristine quality and intricate preparation. The artistry involved in transforming these tiny fish into delectable nigiri showcases the skill of the sushi chef, making it a highly coveted delicacy.
Preparation
Due to their small size, preparing Shinko requires meticulous attention. Sushi chefs often use several fish to create a single piece of nigiri, enhancing both flavor and presentation. The fish is typically marinated in vinegar and salt to bring out its delicate taste, served atop perfectly seasoned sushi rice, and garnished with grated daikon or a light soy glaze.
Nutritional Value
Shinko is low in calories but rich in protein and essential fatty acids, making it a healthy addition to any menu. These fish are also packed with vitamins and minerals, contributing to overall well-being without compromising flavor.
Selection and Storage
When selecting Shinko, look for fish with vibrant, shiny skin and a firm texture. Store them in a cool environment, ideally consuming within a day of purchase to preserve freshness. If preparing sushi, maintain optimal temperatures to enhance flavor and quality.
Summary
Shinko is a prized fish that embodies the essence of Edomae sushi. With its delicate flavor and labor-intensive preparation, it stands out as a luxurious addition to any seafood offering. Experience the culinary artistry of Shinko and delight your diners with this exquisite delicacy.