The fish used for Sushi topping for Nigiri is often categorized in three different types, Akami (red-flesh fish), Shiromi (white-fresh fish), and Hikari-mono (silver-sinned fish).
Aji is categorized in Hikari-mono and one of the most popular fish in Japan. The value of this fish depends highly on how and where they are caught. Tsuri (line-caught) Aji can be very expensive and is often served at high-end sushi restaurants. Net-caught can be inexpensive and used for many different dishes, both cooked and raw. Aji Tataki (chopped raw Aji), Aji-fry (breaded & fried Aji) and Aji-no-Himono (dried & grilled Aji) are widely served at casual restaurants and households in Japan.
Hikari-mono often has a bolder flavor profile and Aji is often served with ginger and scallions to complement its unique flavor.
ACTUAL WEIGHT OF PRODUCT MAY VARY
Approximately 0.5 LB /PC per piece