Hikarimono (sushi)(Hikarimono/hiakrimono)
horse mackerel (Carangidae spp., esp. the Japanese horse mackerel, Trachurus japonicus)mid-sized konoshiro gizzard shad (i.e. about 15 cm in size)fish
Sushi ingredients are fish with blue backs and silvery-white belly skin, such as kohada, horse mackerel, mackerel, kiss, sayori, kasugo, sardine, and saury. Because they tend to lose their freshness and become easily damaged, when used for sushi, the fish is often salted, left for a while, rinsed in water, and then pickled in vinegar to tighten the meat. In recent years, however, due to improvements in the preservation environment during distribution, horse mackerels, kisses, and sardines are sometimes served raw as nigirizushi.
