Japanese Whiting · 鱚 (きす)
A slender white fish of the sandy shallows — faint, sweet, and clean as spring water. Usually cured kobu-jime or vinegar-kissed to coax out its whisper of flavor.
Kisu is the classic test of an Edo-mae knife — the fillets are so thin that one rough stroke ruins the pair.
Category: shiromi · Season: summer (peak Jun, Jul, Aug) · Origin: Japan
Preparations
Nigiri 握り · Sashimi 刺身