Kasugo (Young Sea Bream) 春子鯛

Kasugo, or young sea bream, is a fish in the hikarimono family. Hikarimono, or silver skinned fish, are popularly used in sushi and traditionally served with the skin still attached. This is most commonly seen in edomae style sushi, but can be found on even modern interpretations as well.

You might know that sea bream is a popular sushi fish; It is called tai (or madai for true bream). However this word refers to the older version of the fish, which has grown from a hikarimono to a shiromi (white-fleshed fish).

How Is Kasugo Prepared?

As Kasugo refers to fish around 15cm in length, it is standard that each fish can provide two pieces for nigiri. Unlike the older version which has plenty of meat, the young sea bream is filleted on each side and kept with the skin on.

After the fish is de-scaled and filleted with the skin remaining, the bones are removed. Then the fillets are placed on a takezaru, or a shallow bamboo strainer, and sprinkled with salt. The length of time kasugo is salted depends on the sushi chef; For example I salt them for about 15 minutes. Some chefs salt for just a few minutes, while some go up to an hour.

Next the fish is rinsed off with vinegar. This method is known as suarai (酢洗い). From here you can make nigiri or you can soak the fish in vinegar for a few more minutes. I generally do not soak the fish but again, that is something entirely up to the chef.

How To Make Kasugo Nigiri

Once you have prepared the fish you can make kasugo nigiri. This fish is commonly served with oboro, a type of shrimp paste, instead of wasabi. However this ingredient is optional. I do recommend however that you use akazu vinegar for your sushi rice as this is in line with Edo tradition.

Steps

  1. Using a sharp knife, cut a few shallow slices into the skin of the kasugo.
  2. Place the piece of prepared kasugo (young bream) in your left hand with the cut side touching your skin.
  3. Form the shari (rice) with your right hand.
  4. Use your right pointer finger to smear some oboro (optional) on the fish and press the shari into the fish.
  5. Use your hand and fingers to form the nigiri, creating a nice seal between the rice and fish, and expanding the beautiful cut work.
  6. Top with some sliced negi (green onion), and grated ginger, optional.

More Hikarimono You Might Like

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Sushi Terms Used In This Article

kasugo: (春子鯛)the Japanese word for young sea bream.

hikarimono: silver-skinned (aka blue-backed) fish used in sushi making

nigiri: a type of sushi made of a small ball of rice with a topping(s)

edomae: a Japanese word that means ‘in front of Edo’ and references sushi made in the traditional Edo period style.

tai: sea bream

takezaru: a Japanese colander or strainer. It is often shallow and circular and made of interwoven bamboo strips.

suarai: preparing fish (or other food) by quickly rinsing with vinegar

oboro: a Japanese condiment made from shrimp and other ingredients which have been dehydrated and crumbled. It is commonly used in some Edomae style preparations – although its popularity has decreased in the past few decades

akazu: a Japanese red vinegar made from sake lees

kazari bocho: the act of making fine, thin cuts on a protein or vegetable for culinary or artistic purposes

shari: sushi rice

wasabi: a Japanese root similar to horseradish with a slight spice and pungent, floral notes

negi: green or spring onions.

SEE MORE AT GLOSSARY

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