Liver, fatty blood line, kama and more

Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji.  All of these methods work great with any other fish, but are spectacular with fatty white fish.

Shimaaji

 

Shimaaji is one of my all time favorite Japanese fish, very smooth in flavor and is best eaten raw.  If you must cook, do so on a coal hibachi or grill, dust with a little chili powder and salt.  Striped Horsemackerel and Striped Jack is part of the Aji/Horsemackerel-Saurel family.  Even though it is in the mackerel family the flavor is more delicate then the majority of its brothers and sisters.  There is a good amount of fat and is best eaten in the winter but is still a excellent fish in the summer.