Kohada – Shad – [Sushi|Foodlore]

Description

• Kohada. – “Dotted Gizzard Shad” – 鮗 – aka: “Shinko 新子”, “Kohada:小鰭” , “Konoshiro 鮗” – 

• About this fish: Gizzard shad are dwarf relatives to herring; In sushi, they are often considered to be the most delicious of the silver skinned fish but also one of the most difficult to prepare correctly. Preparing them is considered the definitive test of a chefs know how, skill as well as the creativity of the chef. (its said to be a good indicator of the quality of the restaurant.)

In general: Shad is always specially seasoned & sprinkled with salt, marinated in vinegar & other ingredients its served soon after (usually the following day!) The tiny bones are removed & the meat is filleted, It’s quite the production! – This process requires proficient skill, timing & know how to get the fish tasting just so! When prepared properly; the taste is rich and fatty, but also buttery & subtly bitter-sweet. – However; all of that said, the overall taste might change depending on the factors such as the size of the fish/time of year/wherever you eat it at. – it’s yet another “Suessho fish” meaning that it goes by different names as it grows; Youngest ones are known as shinko (they’re so small you can fit multiple iin the palm of your hand) The middle most are known as Kohada, while the largest ones are known as Nakamazuki or Konoshiro (larger shads are often better cooked than used as sushi.)

You’ll also often see fancy cutting preparations for this fish. – In the summer time; several filets of younger shinko may also be served on a single piece of nigiri at once. The fish’s meat may be cut in decorative ways or folded to criss-cross over itself creating a very fancy look. – The variety of ways to prepare and serve kohada is near endless, often high-end restaurants have an “signature cut” or ‘artsy look’ to how they choose to present it.

Sadly, shad are generally missing from most North American Sushi menus, but in Japan; it’s one of the most iconic sushi picks among gourmets and casual sushi foodies alike!

Incidentally, The English name of “Gizzard shad” is said to be named as such because the fish supposedly has a ‘Gizzard’ in its stomach (Much like a chicken does) The fish is said to digest stuff by eating sand & small pebbles! – (But! does it actually work like that? I dunno, I’m no biologist, just an artist and an arm-chair fish nerd!)

This nigiri features heavily in edo period Ukiyo-e (woodblock art prints.) a testimate to how long its been a popular choice

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]