Shima Aji is categorized in Shiro-mi (white-flesh fish), where Aji is considered as Hikari-mono and has very different flavor profile. Shima Aji's flesh is milder in flavor with the hint of boldness which is known characteristic of Hikari-mono. When aged for a few days, the firm, fatty flesh develops an even better complex flavor. Shima Aji is very heavily farmed around Seto Inland Sea which supplies most of the demand for sushi all around the world. Wild Shima Aji is considered as a luxurious fish and you can barely find it at sushi restaurant even in Japan.
ACTUAL WEIGHT OF PRODUCT MAY VARY
Approximately 2.5 LB/PC per piece