Light fish include horse mackerel, mackerel, sardines, silago and gizzard shad, commonly known as bluebacks. The fat content of light food is very high. Gizzard shad and horse mackerel contain approximately 7%. The content in mackerel is about 16%. The smell is very strong. Many of these fish lose their freshness quickly, so preparation varies widely from restaurant to restaurant. They say you can tell how a restaurant is doing by the light it provides. This may be why many restaurants put effort into lighting.
The white hairtail fish (Tachiuo) does look like a sword in appearance, so it seems that it should be classified as a light object, but it is actually a Shiromi (white fish). In the world of sushi restaurants, Hikamono refers to sushi ingredients that use Sujime (a marinating technique used to make fish bones edible) during preparation. In addition, some chefs classify Shima aji with silver skin as "light fish", and after removing the skin, they classify Shima aji as white fish.
What is a light fish?
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