Of the 30K plus seafood species in the ocean, I never would have thought I’d like a species called Horse Mackerel or Aji. It just doesn’t sound appetizing.

Not only do I like Aji, I love it!

Aji has a sweet, light flavor profile. It’s an oily fish, not a strong oily like blue fish or seabass, (which you’re not eating anymore anyway, right?) Aji has a subtle oily finish that, without sounding too cliche, melts in your mouth.

If you’re fortunate enough to see it on a menu (think sushi), then by all means, order it immediately before its 86’d from the menu.

Here’s a shot of Chef Chau (while he was working at Shari Sushi prior to opening SushiPop Restaurant) holding an Aji Mackerel just before he trimmed up for us.