In the Tango region of northern Kyoto Prefecture, nigisu is also known locally as okigisu. Its Japanese name, meaning “resembling shirogisu,” comes from its similarity in appearance to the Japanese whiting. Despite this resemblance, the two fish belong to entirely different groups.
Nigisu has a small adipose fin near the rear of its back, a characteristic that places it among fish related to salmon. Shirogisu, by contrast, belongs to the sea bass family.
When freshly caught, nigisu is covered in scales and has a vivid, bluish-silver sheen. However, its scales come off easily, and the fish loses much of its brilliant appearance by the time it reaches store shelves. Freshness is therefore particularly important when selecting this fish.
More than 150 tons of nigisu are landed annually at fishing ports throughout Tango. It is commonly enjoyed simmered in a savory broth, battered and deep-fried as tempura, or simply deep-fried until crisp.
September to October