Sea Bream Fry
In Tokyo young crimson sea bream measuring around 15cm are known as kasugo, literally ‘children of spring’. The young fishes’ brilliant red and even deeper red, upright tail fins are what give kasugo sushi its special allure. In Tokyo kasugo are deemed tastiest from early spring to early summer. Being young they are tender and somewhat bland raw, but with flesh firmed using the tradition Edo-mae sushi mix of salt and vinegar, they acquire a new, more defined flavor. Firmed again between kombu, kasugo become even more robust, the repeated firming also adding to the flavor.