What is shiromi in sushi?白身
This time, I looked into the various names and seasons for sushi siromi.
How to call siromi
【shiromi】general term for “white-fleshed” fish シロミ 白身
Shiromi does not refer to a single type of fish in sushi ingredients, but white-fleshed fish are collectively called shiromi.” Sushi can be divided into three types:red meat”, hikimono” sushi, and sushi using thiswhite meat”. Typical white fish include sea bream, conger eel, filefish, flounder, and sea bass. By the way, salmon is also counted as one type of white meat.
The peak season for siromi
The season for white fish for sushi depends on the type, but generally it is as follows.
Flounder: Winter (December)
Conger: Summer (July)
Amberjack: Summer (July)
Suzuki: Summer (July)
Sardine: Summer (July)
Conger conger: Summer (July)
Quest: From autumn to winter (October)
Black-and-white clover: Autumn to winter (October)
Masaba: Winter (November)
Scallop: Winter (November)
These seasonal times are general and may vary by region and year. Also, the season for sushi ingredients refers to when the fish is at its most delicious, so it may differ from the season when used in other dishes. By eating seasonal sushi toppings, you can enjoy the best taste of the fish.
