Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011

Kisu (Japanese whiting)

Japanese whiting. Sillago japonicaきす、鱚

Also called "sand-borer," "smelt-whiting." A common Japanese fish, very tasty (especially in summer). The meat of this fish is soft and not fatty. Besides grilling it with salt, it is eaten as sashimi, as tempura and fried in breadcrumbs.

[Photo from Wikipedia]

The smelt-whitings inhabit a wide region covering much of the Indo-Pacific. Elongated fishes with a small, sharp mouth. Color light brown to silver. The fishes grow to an average of 20 cm and 100g.

Lives mainly in tidal flats and estuaries. Eat crustaceans and molluscs. Important commercial fish, also sought after by anglers.

[Kisu tempura. Photo Ad Blankestijn]

Dutch: witte baars