Seafood
Pacific herring
ニシン にしん nishin
Also known asnishin
At its best in Mar, Apr, May
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Shioyaki (salt-grilled)
Grilled whole; rich in fat and fragrant.
Migaki-nishin
Dried fillets reconstituted and simmered, also served over soba.
Rolled in kombu
Wrapped in kelp and simmered sweet and savoury. A New Year staple.
Sashimi
Good raw when very fresh, rich with fat.
How to choose
A blue-sheened body that feels firm, with clear eyes and a solid belly.
Storage
The high fat content spoils quickly. Gut, refrigerate and use by the next day.
Main areas
Good to know
It crowds the Hokkaido coast to spawn in spring, which earned it the name spring-herald fish. Its roe, kazunoko, is essential at New Year. Once caught in vast numbers, the dried fish carried to Kyoto by the Kitamae ships gave rise to nishin soba.
