If you're a fan of sushi, then you've probably had your fair share of Aji. But what about shima-aji? This delicious fish is often overlooked, but it's definitely worth giving it a try. Shima-aji, or Japanese striped jack, is a common point of confusion for many sushi eaters. Shima means "striped" and aji is Japanese for "horse mackerel," or "jack." But shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a "fishier" finish. The Shima variety is quite a bit leaner and more delicate, closer to Kanpachi.
Shima-aji tastes like a cross between saba (mackerel) and Kanpachi (greater amberjack, like leaner yellowtail). It's light and buttery with very tender flesh and just a bit of fat. When very fresh, it has a firm texture and finishes with sweet notes. So if you're looking for something new to try the next time you're in the mood for sushi, be sure to ask for shima-aji! You won't be disappointed.