This aji fillet is from a premier fishing ground in Nagasaki Prefecture that produces the most fish in Japan. These waters provide an ideal habitat for the fish, a blessing reflected in the quality and fat content of their meat.
Despite being a blue-backed fish, Aji does not have any strong odors and is not an acquired tastes. It's delicious as sushi, pickled, or even used as an ingredient in Western dishes that use marinades or tomato sauces.
