Icefish(shira-ou)
These translucent, sylph-like fish arrive on the market around the end of January. A nigiri of raw Japanese icefish resembles part of a darting, flashing school of these tiny creatures. With their hint of bitterness in the head, and unusually robust bone structure for their size, icefish offer a treat for the seasoned palate in both taste and texture. Another delightful robust bone structure for their size, icefish offer a treat for the seasoned nears its end and the fish begin to fill with roe, the mass of tiny eggs tickling the teeth and tonge as they burst. Salted, steamed then quickly chilled, the fish turn a brilliant milky white, this different texture only highlighting their exquisite flavor.