Named after the fur-bearing mammal, this unique, silvery fish is another native of the Northern Pacific. Due to its mild, delicate flesh, it is widely considered a delicacy, and is a staple of Japanese sashimi. It is one of the few fish whose concentration of long-chain Omega 3s is comparable to that found in salmon. Very versatile, it can also be baked, broiled, fried, grilled or smoked. It has a smooth texture and a rich but mild flavor. Try it with a Muscat wine and just a bit of wasabi.