,%20sliced%20and%20ready%20for%20sushi%20—%20the%20leanest%20of%20all%20emhikarimono/em%20(silver-skinned)%20fish%20at%20just%201%%20fat./strong%20160g%20pack%20of%20pre-sliced%20fillets,%20perfect%20topping%20for%20nigiri%20and%20chirashi./pul%20%20listrongPack:/strong%20160g,%20pre-sliced/li%20%20listrongSpecies:/strong%20Japanese%20whiting%20(kisu)/li%20%20listrongForm:/strong%20sushi-ready%20slices/li%20%20listrongProfile:/strong%20ultra-lean%20(about%201%%20fat),%20emhikarimono/em-style/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/whitin2.jpg)
A 160g pack of Japanese whiting — kisu — pre-sliced and ready for sushi or sashimi. Kisu is the leanest of all hikarimono (silver-skinned fish used in sushi), with a fat content as low as 1%, giving it a clean, delicate flavour and pearlescent flesh that’s prized by sushi chefs. A premium-quality Japanese ingredient, made accessible at home for nigiri night, chirashi bowls and tempura.
Pack details
- Net weight: 160g
- Form: pre-sliced fillets, sushi-style
- Species: Japanese whiting (kisu) — a hikarimono sushi fish
- Profile: approximately 1% fat — the leanest sushi-grade fish
- Storage: keep at −18°C until use; defrost in the fridge overnight before serving
How to serve kisu
- Nigiri: drape a slice over a small ball of seasoned sushi rice; finish with a brushing of soy or a touch of yuzu.
- Chirashi: arrange over a bowl of seasoned rice with cucumber, avocado, ginger and shiso.
- Sashimi: serve thinly with grated daikon, soy and a squeeze of yuzu.
- Tempura: the traditional Edo preparation — light tempura batter, hot oil, flaky golden result.
Pair with sake, a clean dry Riesling or a chilled Junmai Daiginjo.
Sourcing and delivery
Sourced for the Japanese sushi market — properly handled and pre-sliced for sushi-grade use. Dispatched frozen from our UK warehouse in insulated packaging to keep the cold chain intact.
