Gizzard shad
コハダ こはだ kohada
Also known askohada, konoshiro
At its best in Jul, Aug, Sep
When it is at its best
In seasonAvailable
How to cook
Cured in vinegar
Salted first, then steeped in vinegar; judging the curing is where the craft lies.
Sushi
Prized as a topping for nigiri, the foremost of the silver-skinned fish.
Sashimi
Very fresh fish can be eaten raw, balancing fat against acidity.
Nanban-zuke
Fried then marinated in vinegar, until the bones are edible.
How to choose
Clear spots along the flank and a bright silver sheen, with firm flesh.
Storage
Loses freshness quickly; it is normally cured in vinegar the same day. Cured, it holds two or three days.
Main areas
Good to know
A fish that changes name as it grows: shinko, kohada, nakazumi, then konoshiro. The first shinko of summer fetches high prices and is where Edomae sushi chefs test their skill. Its name was said to be shunned by samurai for sounding like the burning of a castle.
