Striped Jack (Shima-aji)
At the peak season, which stretches from summer into autumn, the succulent, milk- white flesh of the striped jack acquire a faint amber hue. The fish maintains just the right covering of the fat to contribute a subtle sweetness, while its smooth texture and faint aroma of straw endow a unique taste. At its most flavorful, after two days aging, it also retains a slight, exquisite firmness. Striped jack have long been scare, a trend compounded by a recent precious decline in catches, making purely wild striped jack the precious stuff of a sushi connoisseur’s dreams. Almost all striped jack on the market are now farm-raised.