Storms moved through central and eastern Japan this week, disrupting fishing activity and tightening the market — prices are up and volume is down across the board. Against that backdrop, we were glad to land a strong batch of Shimaaji (striped jack), each fish running around 1.8kg — noticeably larger than what we usually see.
This Week's Star: Shimaaji
Shimaaji is traditionally thought of as a summer fish — its shun, or peak season, is said to fall around now. But like many species, it keeps adding fat as it heads toward its winter spawning season, so the flavor only gets richer from here. September sits right in between: the fish still has summer's brightness, with the first extra fat of the season starting to show. At ~1.8kg each, this week's fish are well above average size, which means a thicker fat layer to work with.
Why We're Serving It Aburi-Style
Aburi means lightly torching the surface of a cut of fish rather than cooking it through. Shimaaji carries a thin layer of fat just under the skin, and running a flame briefly over that layer renders it and releases an aroma that raw preparation alone doesn't bring out. It's one of Keita's favorite ways to serve this fish — the skin side gets a light char, the fat underneath melts slightly, and the aromatic lift makes the difference. Come by and ask us to prep it Aburi-style at the counter.
Sasshu Salmon Returns September 16
Our Sasshu Salmon imports have been paused and resume on September 16. This week's case does not include it — expect it back in the usual rotation next week.
Everything Else in the Case This Week
Alongside Shimaaji, we have Bluefin Tuna, Hokkaido Murasaki Uni, Hokkaido Scallops, Unagi Kabayaki, fresh wasabi, Ikura, Saba, Madai, and Kinmedai.
Knife Sharpening & Sashimi Slicing Class — September 20 Tickets Just Added
Our September 13 and September 27 Knife Sharpening and Sashimi Slicing Classes are both sold out. We just added a third date — Sunday, September 20 — tickets are on shop.sashimidc.com now.
Shout-Out: Kanpai! to Sake Day in DC — October 4
World Sake Day falls on October 1 every year, marking the traditional start of Japan's sake brewing season. For the fifth year running, Reiko Hirai of D.C. Sake Coō hosts Kanpai! to Sake Day in DC on October 4 — a tasting of a wide range of sake styles with brewers and sommeliers on hand, plus a 10% discount on any sake you enjoy at the event if you order it through D.C. Sake Coō afterward. If you're into sake and its pairing with raw fish, this is worth a look — see our own notes on sake and fish pairing.