The skin is peeled away by the chef’s thumb and you hear its freshness. The season is now and aji is in perfect balance and the fat grows as the season matures. This preparation is one of my favourites with some small onion and some ginger and secret ponzu. Now take a moment and see how different aji looks from chef to chef. /see bottom third photo/ it’s the same fish – same season – so each client must judge with your own eyes and tongue.