Fresh small horse mackerel (ko-aji) can be used as sushi topping, but freshness and hygiene control are crucial.

Steps and Precautions for Using Small Horse Mackerel (Ko-Aji) as Sushi Topping: fish preparation image
During preparation, check the condition of the fish and the direction of each knife cut in order.
## Procedure 1. **Checking Freshness**: Select fish with clear eyes and firm flesh. 2. **Prepping**: Remove the entrails and thoroughly wash away the bloodline. 3. **Cooling**: Chill well in ice water to maintain freshness. 4. **Cutting**: Remove the skin and slice the flesh thinly. 5. **Plating**: Place on top of sushi rice (shari) to complete.

Precautions

  • Hygiene Control: Proper freshness and sanitation suitable for raw consumption are necessary.
  • Storage Period: It is best to consume within 24 hours if refrigerated.

Common Mistakes

  • Assessing Freshness: Using less fresh ko-aji raises the risk of food poisoning.
  • Inadequate Hygiene: Poor hand or utensil sanitation facilitates bacterial growth.

Surprising Tips

  • Handling Small Fish: For very small ko-aji, you can use one whole fish per sushi piece or layer two fillets for a single sushi.

Summary

When using small horse mackerel as sushi topping, freshness and hygiene management are paramount. Follow appropriate steps and precautions to enjoy safely and deliciously.

Reference Information

  • Guidelines on hygiene management for raw consumption of small horse mackerel (ko-aji):