Shima-aji sashimi is very popular. When wild-caught, it is very firm and mild flavored. However, wild shima-aji is rare. Today, it’s mostly farmed. This produces fattier, oilier, and richer-flavored shima-aji.
Shima-aji is related to yellowtail and amberjack. Farm-raised shima-aji is very similar to hamachi in flavor and texture but a little firmer.