Keiji which translates to “infant salmon” is a delicacy in Japan. Only one or two keiji are found in 10,000 caught salmon (not an exaggeration).
Salmon grow up in the ocean until they are fully matured and they are caught on their way back to the rivers to mate. In rare instances, young and sexually underdeveloped salmon from the ocean will follow the adults back to the rivers.
These keiji are very high in fat content but with a lighter texture compared to fat in the adult species.
The oils of the keiji are known to be sweeter, and do not have the slightest fishy scent.