Shipped frozen, ready for sushi enjoyment!

  • Nordic Catch Japanese mackerel fillets package with multiple sliced pieces on crushed ice background
  • Mackerel nigiri sushi topped with grated ginger and black sesame seeds on Nordic Catch branded wooden board
  • Horse mackerel nigiri sushi with skin charred on top, scallion garnish, and yellow edible flower on Nordic Catch branded white plate
  • Horse mackerel sashimi slice held with wooden chopsticks over Nordic Catch branded dipping sauce on wooden surface with assorted sashimi platter in background
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Nordic Catch

Japanese Horse Mackerel (Aji) Fillet - Sushi Grade (20 pieces)

Japanese Horse Mackerel (Aji) Fillet - Sushi Grade (20 pieces)

Our Japanese horse mackerel (aji) fillets are traditionally prepared with the skin largely removed and lightly scraped, making them ready to enjoy as-is. Clean, lightly oily, and delicate, aji is a classic sushi fish prized for freshness and balance.
$25.00
$25.00
$0.91 oz
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  • Sushi-Grade seafood, perfect for sashimi or poke!
  • Highly sustainable option, see product description!
  • Ships frozen, ready for sushi enjoyment!

Our Japanese Horse Mackerel (Aji) Fillets are sourced from Japan and prepared in a traditional sushi style, with the skin largely scraped and removed prior to packing. Because aji is a naturally small fish, further skin removal is often not possible without compromising the fillet—this preparation is intentional and designed for immediate use.

Aji is valued in Japanese cuisine for its clean, lightly oily flavor and delicate texture. Unlike heavier mackerel species, it is refreshing and balanced, making it ideal for sashimi, nigiri, or simple raw preparations.

These fillets are intended to be enjoyed as-is, requiring little to no additional prep beyond slicing. When freshness is respected, aji delivers one of the purest expressions of everyday sushi.

Why Japanese Aji?

Japanese aji is prized because it is:

  • Naturally small and delicate
  • Prepared specifically for sushi consumption
  • Mild and clean, not overly oily
  • Best enjoyed fresh and simply

In traditional Edomae sushi, aji is a test of both sourcing and handling.

How to Enjoy

Slice gently for sashimi or nigiri

Serve chilled with minimal seasoning

Excellent with ginger, scallion, or citrus

Can be lightly cured, but not required

Heavy cooking or aggressive seasoning is not recommended.

Product Details

Species: Horse Mackerel (Aji)

Origin: Japan

Harvest Method: Wild-caught

Cut: Fillet, skin mostly removed

Grade: Sushi-grade handling

Condition: Fresh or frozen depending on availability

Packaging: Vacuum sealed

Storage Instructions

Refrigerate or freeze immediately upon arrival

If frozen, thaw slowly under refrigeration

Consume promptly after thawing for best quality

Portion per pack

This pack of Japanese Horse Mackerel (Aji) weighs approximately 300g, giving you 20 pieces of sushi-ready pieces.

Cooking tips

For Sashimi & Nigiri (Most Common)

Slice gently against the grain

Serve well-chilled

Excellent with ginger, scallion, or a touch of citrus

Best enjoyed fresh and simply

Aji is prized for its clean, lightly oily flavor and delicate texture.

Light Curing (Optional)

Briefly salt or lightly vinegar-cure before slicing

Enhances aroma and tightens texture

Traditional in Edomae-style sushi

Curing should be subtle—avoid overpowering the fish.

Light Searing (If Desired)

Quick torch or pan sear only on the surface

Do not fully cook through

Adds aroma while preserving delicate texture

Best for those who enjoy contrast without losing freshness.

Gentle Cooking (Less Common)

Lightly pan-sear or grill very briefly

Cook just until opaque

Avoid high heat or long cooking times

Aji is small and delicate—overcooking will dry it out.

Species Name

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Frozen Sushi-Ready Pieces

FAQ - Japanese Hose Mackerel + Cuttlefish

What does “sushi-ready” mean?

Sushi-ready means these products have been cleaned, trimmed, and prepared specifically for raw consumption, requiring minimal to no additional prep before slicing or serving.

Are these products safe to eat raw?

Yes. Both the Japanese Aji and Japanese Mongo Ika are handled and prepared to sushi and sashimi standards and are suitable for raw consumption when handled properly.

Do I need to remove skin or clean these further?

Aji: The skin has been mostly removed and traditionally scraped. Because aji is a small fish, this preparation is intentional and designed to be eaten as-is.

Mongo Ika: The cuttlefish is fully cleaned and pre-sliced, ready for immediate use.

Can these be cooked if I prefer not to eat them raw?

Yes, though they are best enjoyed raw.

  • Aji: Can be lightly seared, gently grilled, or briefly cured.
  • Mongo Ika: Can be quickly blanched or lightly grilled, but should not be overcooked.

Do these have a strong “fishy” taste?

No. When fresh, both products are known for clean, mild flavors.

  • Aji is lightly oily and refreshing.
  • Mongo Ika is mild, slightly sweet, and tender.

How should I store sushi-ready pieces?

Freeze immediately upon arrival. Thaw slowly under refrigeration and consume promptly for best texture and flavor.

Are these traditional sushi items in Japan?

Yes.

  • Aji is a classic Edomae sushi fish prized for freshness and balance.
  • Mongo Ika is commonly used for sashimi and nigiri, valued for its clean taste and smooth texture.

Are these products pre-portioned?

Yes. Both products are portioned for ease of use, making them ideal for home sushi preparation without specialized knife work.

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