What is ei in sushi?エイ
This time, I looked into the various names and seasons for sushi ei.
How to call ei
【ei】skate, ray エイ
Stingrays are known for their large number of species, with over 500 species. Most of the edible rays you see in Japan refer to the “stingray”, and in some areas of Hokkaido, the stingray is also called “kasube kaspe”. In the past, when cooking methods were not as established as they are now, there was a time when it was said that stingrays did not taste as good even if they were grilled, which is probably why it was called kasube.
The peak season for ei
Stingrays are widely distributed in coastal areas of East Asia, including Japan1. The season for stingrays is from summer to autumn, and the season from June to August is said to be the most delicious. However, because they are caught all year round, they can be eaten year-round.
Stingrays are said to be the most delicious of all poisonous fish. Their flesh is firm and not bad, but as with all cartilaginous fish, an ammonia odor develops over time after being caught. In Japan, it is common to use vinegar miso, ginger, sake, etc. to eliminate the odor, and it is edible in sashimi, parboiled, boiled, simmered, miso soup, and fried chicken.
From this information, we can see that the season for stingrays varies depending on the region and annual climate. However, it is generally said that it is most delicious from summer to autumn.
