What kinds of aquatic products are there in Japan?

This is a bluefin tuna caught in Okinawa, Japan.

The smallest bluefin tuna is 35-40 kg, and the largest can exceed 200 kg.

Bluefin tuna can be divided into naked belly, middle belly and big belly according to different parts. The taste and price of different parts are obviously different!

Big belly (big belly)

Big belly (also called big belly) refers to the part with the most fat in the tuna belly, which is also the most expensive part. It has a smooth taste, rich fat flavor, clear snow pattern, pink color, tender meat and unique flavor. In many Japanese food stores, the big belly is also called Otoro. Due to the high price, some low-end Japanese stores generally do not purchase goods.

midriff

The middle diaphragm (also called the middle diaphragm) is the middle and high-grade part of tuna, which is mainly distributed in the abdomen and back of tuna. The fat content is moderate, the fat tastes sweet and soft, and the fish is slightly sour. It tastes better when mixed with the bare parts.

Tuna Sushi (Naked)

The most common part of tuna is usually marinated in soy sauce and then made into sushi. Naked body is the part with the reddest color, the least fat and the cheapest price, which is mainly distributed on the back of tuna. Although there is no fat meat, this part of the meat is very solid and chewy, and the unique light and slightly sour taste of tuna is also the most prominent in the exposed part. Naked is synonymous with tuna in ordinary sushi restaurants.

tuna

Because Japan likes the delicacy of tuna very much, and the production of wild tuna is extremely limited, bluefin tuna caught in a big room is particularly precious.

2. Southern Tuna

Southern bluefin tuna, also known as Indian tuna in Japan, is about 2.5m long and distributed in subtropical and temperate waters within 60 degrees south latitude of the southern hemisphere. Rich in oil, it is also suitable for sushi. The season of southern bluefin tuna is summer in the northern hemisphere. In the season when Pacific bluefin tuna and Atlantic bluefin tuna are not so fat, southern bluefin tuna only shows shiny fat.

3. Salmon

China people must order salmon sashimi or salmon sushi when they enter Japanese restaurants. In fact, in Japan, people seldom ate salmon before. The price of common salmon is cheaper than that of Japanese fish, and the technology of ocean transportation and food insurance was not developed enough in the past. After imported salmon is shipped to Japan, it is considered that the freshness can not meet the standard of sashimi, so salmon is rarely used in high-end restaurants. However, it is undeniable that ordinary salmon is orange and white, fat and tender, and the price is relatively low. It is also very popular in Japan now. In Japanese food stores in China, salmon sashimi is very popular, and it is thought that it can bring a very satisfying taste.

China is the country that consumes the most salmon in the world, ahead of the United States. At present, at least 10 countries in the world export salmon to China. These imported salmon are mainly farmed salmon.

Norway has been breeding salmon since 1970s, and the main consumer country is Japan. But Japanese people don't like salmon very much, and more importantly, they are afraid of parasites in salmon. At that time, Japan was self-sufficient in marine products such as tuna. With the continuous efforts of Norway, it was not until 1980 that Japan imported the first salmon from Norway. So far, salmon is still an unpopular raw fish in Japan.

In addition, in order to ensure the safety of raw food, the Japanese also adopt the method of freezing and cooking raw food, because this can effectively avoid infection with parasites. According to the current scientific reports, anisole can survive for less than 24 hours in a low temperature environment below minus 20 degrees. That is to say, it can kill parasites by freezing at a low temperature below -20℃ for more than 24 hours. Therefore, countries have also formulated relevant safety standards. According to relevant EU laws, raw salmon should be stored at -20℃ for 7 days or at -35℃ for 15 hours before eating. In Japan: -20℃, frozen for more than 24 hours (instructed by the Ministry of Health, Labor and Welfare). United States: -35℃, frozen for more than 15 hours, or -20℃, frozen for more than a week.

Of course, all the salmon sold in the market now are farmed artificially, although the parasites of salmon cultured in seawater are much less than those in the wild. However, for the sake of safety, Bian Xiao suggested that it is best to carry out low-temperature insecticide according to the standards of the European Union or the United States as the highest safety factor. In addition, when ordering salmon sashimi in the restaurant, you should pay attention to the sanitary environment in the operation room and whether there is disinfection equipment, such as purple light. The main function of violet light is to achieve sterilization by emitting ultraviolet rays, which is especially necessary in workshops where seafood is eaten raw.

4. Salmon (Salmon)

Of course, there are many kinds of salmon in Japan, the most expensive of which is salmon. The Japanese call it "magic salmon", and the market price is as high as several thousand yuan a kilogram, which is dozens of times that of ordinary salmon. Salmon refers to salmon with abnormal reproductive organs. Its output is very rare, and it can only be caught from one ten thousandth to two,1October to1February. Salmon seed is the most precious kind of salmon, and its fat content is 20-30% higher than that of ordinary salmon, which makes its meat extremely tender, sweet and silky.

Salmon pheasants are mainly produced in Hokkaido. The local salmon pheasant sashimi is a famous local dish, which uses fresh and frozen salmon. There is a reason for this, because salmon contains a lot of fat. Frozen and sliced to make sashimi. Put it in your mouth, the fat melts slowly in your mouth, and it tastes sweet.

5. Cherry blossom trout

Another example is cherry blossom trout, which is also known as Japanese salmon. Its belly is slightly pink and orange, and its meat is moist and rich in oil. It is an advanced fish among salmon. As the name implies, it once again migrates from the high seas to the Sea of Japan when cherry blossoms are in full bloom every year. At this time, the meat quality of cherry trout is the most plump and firm, and tasting cherry trout in spring has become the main way to enjoy spring. Because the belly of cherry trout is rich in meat and fat, it can be used to make sashimi and enjoy the greasy taste.

6. May trout

The scientific name of may trout is Oncorhynchus masou ishikawae, which belongs to a subspecies of cherry trout and is mainly distributed in the inland sea coast around Seto (central and western Japan). The body length can reach about 40 cm, which is silvery white with red spots on the back. The best season is from winter to the next spring, suitable for sashimi and sushi.

7. Trout Interface (Imperial Salmon)

8. Salmon roe (ぃくら)

Salmon seeds are colorful, round and full like pearls, crystal clear and mouth watering. When you put this fish egg in your mouth, you realize that the sweetness and seawater smell of this small fish egg will never be forgotten when you crush it with your tongue and palate.

The salmon roe we often eat is actually taken from salmon, also called dog salmon. Dog salmon meat is coarse and low in fat, so it tastes bad. Welcome to join the super foodie group of Kitchen Shadow Food (add WeChat xiaotudou2002 to apply for membership). But its fish eggs are large and brightly colored, so they are more valuable than other salmon eggs. Most dog salmon are salted and sold to Japan under the name ikura. In addition, the caviar of pink salmon is also quite popular.

The most common way to eat salmon roe is probably roe sushi and mother-in-law. The glutinous rice and q-bomb of fish seeds really make people want to stop.

9. bonito

In order to buy a new bonito, throw it on the chopping block and get a small prize. As early as the edo period in Japan, the price of fresh bonito was surprisingly high. Nowadays, bonito is also called "small tuna", which is deeply loved by people because of its tender meat and light taste. The bonito meat in May is sweet, and it is suitable for eating in the form of half-cooked, so as to truly taste the sweetness of bonito. The bonito meat was sliced by smoking with straw and then lightly salted with soy sauce to make sushi, which gave the fish an indescribable smoky flavor and a unique taste with moderate fat content.

10, Yixian

The scientific name is Bajie, also known as Bai Buzhen and Hua Yanzai. It is mainly produced in Tripterygium wilfordii, Wakayama and Cypress Island. Its typical feature is the pattern on the back near the tail. The best tasting period is from autumn to spring. Its fat content is slightly higher than that of bonito, and its taste is very close to the midriff of bluefin tuna. It is widely cultivated in Japan.

1 1

Oriental foxtail, commonly known as fried fish and foreign fish, is an economic edible fish. Its body length is about 1 m, its body is spindle-shaped and its teeth are very sharp, so it is named "Yinxian". Autumn and winter are the best seasons for tasting. Sashimi and sushi are very delicious.

12, stubborn

Known as small tuna, it is about 60 cm long. Also known as "medicine is more immortal", "Zong Taixian", "flat medicine is more immortal" and "Ping Taixian". It is about 60 cm long, with a conical head, a short snout, a thin and powerful tail handle, a raised ridge on each side and a crescent-shaped tail fin. The back is bluish black and the abdomen is light gray. There are irregular black stripes above the lateral line. Because this kind of fish often gather together and make noise on the water while preying on small fish, it is called "multi-fish", which means "gathering people to make trouble and make noise".

In order to ensure freshness, it is often eaten around the place of origin. Sashimi and sushi are delicious. The main season is autumn and winter. When it is cold, the fat content is high and the taste is no less than tuna.

Two categories: white fish series

1, fish (ブリ)

Anchovies, Zheng Ping and swordfish are called the top three heavyweight ingredients in top sushi. But it is hard to imagine that the names of these three kinds of fish actually happened on a fish, and there are far more than three names. This is because the growth cycle of anchovies is relatively long. Although the adult anchovies over 80cm are called "ブリ", in the long years before they grow to 80cm, they will be given different names in different periods, with a total of about hundreds of nicknames. This kind of fish with different names in different periods of life history is called "raw fish" in Japan, which means "getting ahead". It means that the older a person is, the more his address will change with his official position.

Generally speaking, only adult fish with a body length of more than 80 cm can be called anchovy. This kind of fish is rich in fat and very tender, and tastes good compared with tuna.

2. Zheng Ping

Zheng Ping means that the length exceeds 1m, and the taste is refreshing. Besides sashimi and sushi, Xijing Roast is also a good choice. It is a top edible fish, and everything is in perfect balance. The catch in Zheng Ping is very small, so if you happen to meet the goods in Japanese shops, you must not miss it.

3. Between eight o'clock

The word "eight" can be seen on the front of the fish head, hence the name. The best eating season for large fish with a body length of more than 2m is early autumn. Its breast meat is very fat and delicious, and its taste is quite rich and mellow. From the meat quality and taste, bamboo is closer to anchovy. The most classic ways to eat are of course sashimi and sushi.

4. Cold

In addition to the above three kinds, the cold meat caught in winter must also be mentioned. Cooling fish is known as the king of preserved fish. As a migratory fish, anchovy has accumulated a lot of fat in order to resist the cold, and at the same time, because of fighting the wind and waves all the way, its meat quality is very tight. Therefore, the quality of cooled fish is very high, rich in oil, and the meat is tender and sweet. In winter, authentic Japanese restaurants will never lack the shadow of "preserved fish". At this time, the anchovy fish is sweet and rich in fat and cream, which can be melted on the tip of the tongue at the entrance and become the top ingredient of the season.

See the cold in the ice

Because local fishermen still use traditional fixed nets to fish, the daily catch is only a few hundred, and the price is several times that of ordinary fish. It is said that Bing Jian has used this fishing method called "fixed net fishing method" for more than 400 years. In order to lay eggs, the cold fish from the south swam to the fishing port of Bingjian and were caught ashore. The cold fish at this time is just delicious, very delicious. The fresh-keeping method of cold fish caught ashore will also be treated according to the above-mentioned fresh-keeping method, and the cold fish immediately put into ice water is in a state of temporary death, thus maintaining the freshness of the fish to the maximum extent. No irrelevant personnel are allowed to enter the fish market of Bingjian, and ordinary guests can only watch fishing operations or auctions from the aisle on the second floor of the market. Every cold fish certified as "cold fish frozen in ice" will be issued a sales certificate, which can only be used once, affixed to the fish, put into a special blue box and transported to various places.

5, platinum gun (swordfish)

In fact, platinum gun has little to do with tuna, mainly flag fish, which is extremely like fat. It was once introduced in Weibo, a Duff fish in Li Ang. It is a fish at the top of the food chain, rich in oil and high in mercury. In Hemingway's novel The Old Man and the Sea, the marlin caught by the old man is this kind of fish.

The meat of swordfish used to be white, and the fish in Japan is called swordfish. In Japan, there is no platinum gun. If you have to take out the platinum gun, it's only swordfish. Swordfish is a kind of fish that swims very fast in the sea, and its top speed can even reach 130 km. Swordfish's mouth accounts for one third of the whole body. Its main food is all kinds of fish and squid. It weighs about 100 kg and is about 2 meters long. When swordfish swims at high speed, its tail can generate great impetus, and its extremely hard upper jaw can easily pierce a 50 cm thick wooden boat.

Sanlu Chong Fishing Ground in Kesennuma City, Japan is a natural fishing ground known as one of the four largest fishing grounds in the world, where swordfish are abundant. Many restaurants in China also sell oily fish as platinum guns to deceive friends who don't know the truth. I think those who are lucky enough to have eaten the "platinum gun" will remember the word "flowing oil"!

6. Spot

Banjia, commonly known as Pingping Zi, oily fish and crucian carp, is the most labor-consuming and time-consuming ingredient for making sushi side dishes. The umami taste of grouper will soon be lost, so it is necessary to stimulate the umami taste of fish by pickling. This process requires the control of fish and spices, which is difficult to do without rich experience. Spotted fish is a very popular sushi ingredient. At the beginning of July, a few new sons began to appear on the market. At this time, the sushi industry in Tokyo began to surge, and sushi professionals tried their best to compete for this expensive new son.

7. Needle-billed fish (サヨリ)

This is a slender marine fish. Delicious small fish, refreshing taste, crystal clear fish. Sushi is delicious.

8. Cod Bai Zi

Bai Zi, Shirako, which means "white child" in Japanese, is a fish testicle. The Japanese think it is delicious. The entrance of "Bai Zi" feels greasy, the skin is thin and crisp, and the inside is smooth and tender, which is very distinctive. At the same time, because it is rich in protein, it is regarded as the best tonic. The common ones are puffer fish and cod. Cod Bai Zi, also known as "Yunzi", looks like a cloud. Although cod is very big, it is said that a male cod only weighs 500g to1000g of Bai Zi.

9. saury

Saury is the most sensitive fish to freshness. In our country, saury is usually baked or fried with salt. Even in Japan, few people dare to challenge saury for sashimi. If you want to eat autumn knife sashimi, you must seize the bleak autumn wind in September, when the taste of fish is the strongest. Under the skillful cooking of the chef, saury was cut into fish slices more than an inch long. It is very attractive, with silver light on one side and pink like cherry blossoms on the other. The entrance is soft and sweet, with a special taste. Usually, saury sushi can only be tasted along the coast from Shima Peninsula in Mie Prefecture to Kumano Beach in Wakayama Prefecture.

10, flat eye

Flat eyes, also known as flounder, flounder and flounder, have a flat body and a strange shape. It can be seen in all sea areas of Japan. The best season to taste in Honshu is autumn and winter, while in Hokkaido, it is delicious from autumn to spring and early summer. Generally speaking, the colder the weather, the more delicious the natural flat eyes are. Flat wood has white and translucent fish, which is light and delicious, firm and elastic. It is absolutely delicious to make sashimi and sushi. It is considered as one of the best white fish.

1 1, flounder

A flounder, the representative of white fish in summer, is the most delicious time of the year from early summer to early autumn. Flatfish with yellow cover is light in taste, but tender and smooth in taste and sweet in meat. Especially the skirt meat around the fish is tough and chewy, which is the favorite of diners.

12, Paralichthys olivaceus

It is also a kind of flounder, and the best tasting period is in winter. Its meat is white, transparent and almost transparent, and its taste is elastic. It is an excellent ingredient for making sushi with lime sauce, spicy radish sauce and bean sprouts.

13, mackerel

Mackerel, also known as Japanese mackerel, is the fattest in autumn. Generally, it is pickled with salt and rice vinegar before kneading into sushi, which can not only remove the fishy smell, but also make the meat of mackerel softer and taste better.

14, Kun

Sole fish, also known as big bamboo pod fish, island sole and yellow sole, has a bright yellow band on both sides of the fish, which is similar to anchovies, but the meat is more delicate and sweeter. Squid is unique in that it is also rich in fat in summer. Its milky white flesh is slightly amber, its taste is smooth, and its meat is firm and tender. It is a high-grade ingredient in Japanese sashimi and sushi dishes and is highly respected.

15, Jin Kun

The Japanese bamboo pod fish, officially called "Japanese bamboo pod fish", is written as "real fish" in Japanese characters, but it is usually written as "fish" or pen name "ぁじ" on the menu. Bamboo pod fish can be seen in the market all year round, and the season is summer. At this time, the bamboo pod fish is rich in oil, and the sushi made of it tastes sweet but gentle, which is amazing. The etymology of Japanese pronunciation of bamboo pod fish as aji (ぁじ) is "delicious".

In Japanese cuisine, the earliest practice of bamboo pod fish is to make dried fish. In the 1960s, the local delicacy "Xiao ぁじのたき" from Kanagawa Prefecture, one of the main producing areas of bamboo pod fish, became popular in Tokyo, making the raw food of bamboo pod fish a trend. たたきたきたききたたききききたたききききききききき 12

16, Jie Kun

Crown pearl pod fish, also known as pheasant mullet. Guo Guan (Guo Guan), produced in Oita Prefecture, is an ultra-high-grade product suitable for making sashimi and sushi. However, there is only one way to catch pheasants and herrings, and that is what fishermen catch from the sea. In particular, the fishing method, a "one-time fisherman", does little harm to the fish, especially with the excellent live link technology, the quality of the fish caught will be guaranteed.

17, Maruko (Kun)

Adults can reach about 50cm. Natural catches are very rare, and most of them are fish cultured in Indonesia and other places. They are sold after freezing, and the price is relatively cheap. Of course, the two tastes are completely different. From spring to summer, natural マルコバン is the most delicious and can be used to make sashimi and sushi.

Xiao Jian 18

It is about 30 centimeters long. The output is relatively scarce, and it is almost difficult to see outside the place of origin. The meat is very good, and it tastes best raw.

19, Japanese real bass

Japanese real bass, also known as sea bass, is generally considered to be the best quality bass produced in the inland sea of Seto, Kansai. The best season for perch is in midsummer, and there is more fat in the fish. Before eating perch, the best season is in midsummer, when the fat in the fish begins to accumulate slowly and the taste becomes delicious.

20. sardines

Sardines are similar to saury, but smaller. In Japan, this fish is also known as "roe" because it is very perishable and requires extremely high freshness. Only restaurants that have confidence in their own sources and preservation can sell them. The treated fish is crystal clear, lighter in taste than saury, but slightly higher in body fat and has a very special flavor ~

2 1, silver belt gun

22. mackerel with blue spots (サワラ)

Blue-spotted mackerel, a fish with a blue-gray back and a silvery white abdomen, is covered with blue-black spots. Although mackerel is abundant in spring, the Japanese believe that mackerel is really delicious in late autumn and after winter. This is because mackerel is a migratory fish, which goes south collectively in late autumn every year and overwinters downstream in subtropical or temperate waters. At this time, mackerel will get fatter and fatter because of the cold weather, while mackerel in the middle of winter and early spring will get fatter and fatter. .

23. Needlefish (サヨリ)

Needlefish, also known as Japanese herring (zhēn), is slender in shape, and the most notable feature is the tip of its mouth. Needlefish is a typical whitebait with a light and refreshing taste. This fish needs no other treatment. It is best to knead it directly into sushi, so as to preserve its delicacy to the greatest extent.

This kind of fish has a high demand for freshness. Fresh fish is made into sashimi directly without processing, and the meat taste is light and natural.

Isaaki.

Chinese characters are called "Izzo Chicken", "broom" and "Chicken Fish". In China, it is usually called three-line perch and stone perch, and people in southern Fujian call it yellow chicken. Summer is the best season to eat Nagasaki. At this time, the fish is fresh and tender, soft in texture, rich in taste, rich in fat, delicious and outstanding in taste. 1 year 13cm, 2 years old 20cm, 3 years old 24cm and 4 years old 30cm.

25. Flying fish

Flying fish are very strange, and their pectoral fins are particularly developed, as big and as long as their wings. Flying fish can jump more than ten meters out of the water and fly more than 400 meters in the air with its streamlined and graceful posture. The delicious food in the Sea of Japan in early summer is flying fish. This kind of fish is very suitable for sashimi. Its meat is soft, tender, light and refreshing. The pectoral fins of flying fish play an important role in creating momentum, making the whole shape look particularly domineering. If these two pectoral fins are missing, the effect may be greatly reduced.

Flying fish seed (とびこ), also known as imitation crab seed, is a kind of fish seed that often appears in Japanese food. It is a golden ball with a diameter of about 1 mm, transparent, slightly salty and full of Q-bombs, and is often made into warship rolls or used to decorate food. Flying fish seeds are originally golden yellow, and people sometimes use food pigments to color them for beauty. There are also many substitutes for artificial flying fish seeds made of sodium alginate by spheroidizing technology in the market. The taste and taste of synthetic flying fish seeds are very similar to those of natural flying fish seeds. Flying fish seeds are often made into warship rolls, flying fish seeds are too big and so on.

26, mullet

Pufferfish, also known as barracuda, was the top food before Edo, and was called Miss Beach in Japan. Fresh mullet is white and transparent, delicate and refreshing, and delicious, which is very suitable for kneading into sushi.

27. Taidao Island

Taidao fish is the hairtail in China. Because of its slender body and shiny skin, it looks like a samurai's Taidao, so the Japanese call it Taidaoyu. Taidao fish are mainly produced in Oita, Wakayama, Ehime, Nagasaki, Houdao and Houdao. Although leucorrhea can be seen all year round in China, most Japanese in Japan only follow the seasonal diet in summer and autumn. The reason for eating saury in summer is that saury migrates to Japanese waters to lay eggs every summer. At this time, saury has the richest oil, tender and soft meat, and the best taste and taste. Although saury that lays eggs after autumn can be caught in large quantities, its taste and taste are not as good as that in summer.

28. Sea eel

Compared with the familiar star eel and river eel, the taste of sea eel is more elegant and profound. Generally speaking, the sea eels produced locally in Japan are all from Awaji Bay in the Seto Inland Sea, and their skins and fish bones are soft, so they are a good choice for cooking.

There are countless tiny and sharp fishbones in the sea eel, so the traditional cooking technology of cutting bones must be adopted. The so-called bone cutting is to cut a knife almost every millimeter on the meat of the sea eel, instead of cutting off the skin. After this treatment, the fishbone will be finely chopped, and it will not sting the tongue when eating, nor will it feel uncomfortable. There is a Japanese proverb that eels should be cut 25 times an inch, that is, an inch-long eel slice should be cut 25 times, which shows how exquisite this treatment is. Sliced eel meat is made into sashimi, which is placed on a plate like a quietly blooming flower. When picked up, it looks hollow, the entrance is rich and soft, and the color and smell are good.

29, star eel (hole)

30. River eel

The eel is thick and cylindrical, with a bluish gray or brown back and no spots. The meat is thick, and the taste is firm and soft after barbecue. It is usually used to cook white roasted eel or ordinary roasted eel. It can also be made into sushi, but it doesn't taste as good as star eel.

3 1, Fu Yu

Crucian carp is a famous fish in Lake Biwa, Shiga County, Japan. Sushi is a dish made by fermenting fish and rice with salt. After removing rice, only fish meat is eaten. March is about to lay eggs, which is the fattest time. After cleaning the caught fish, marinate it with salt, and then marinate it in a container overlapping with the freshly stewed rice for about half a year. By the end of July, it was fermented and became the most original sushi.

32. Illicium verum

Also known as sticky carp, it is a strange fish with a sharp fin as big as a wing. The cross section is octagonal with spikes at both ends. This kind of fish is a specialty of Hokkaido and can't be eaten outside Hokkaido. Although it looks strange, the taste is unambiguous, the meat is very delicate and the oil content is high. Some people even say that you can taste the first love from it. . .

33, fragrant fish (catfish)

For the Japanese who are rich in marine resources, river fish is basically not widely eaten, but there is a kind of river fish that is expected every summer. The existence of fragrant fish seems to be a miracle. It only lives in rivers or lakes with clean and clear water quality. Its meat is tender and soft with a hint of sweetness, and it has a sweet aroma like watermelon, which is the elegant taste of summer in the eyes of the Japanese.

34, red fish (throat snakehead)

Red mackerel is one of the top-grade fish in Japan, and its skin is red. It is also called two top-grade red-skinned fish with Hichiji. Because the throat is black, it can also be called "throat snakehead", which is widely used in Japan. Its oil content is very rich, and it is selected because of its unique sweetness. It is very delicious as sashimi. Throat snakehead is an absolutely precious fish, which usually costs thousands or even tens of thousands of yen to eat in restaurants.

35, Zhang fish in the eye

Representative white fish in early summer. The meat is soft and smooth, and the flavor is very rich.

36. Octopus marmoratus

Octopus marmoratus, also known as Stone Dog Male and Stone Fish, is ugly and has a big head and hard fins, but its meat is very delicious and its practices are varied. Of course, for the Japanese, tattoos are the best way.

37. Six-line fish

Six-line fish has many names in Japan. Its Japanese standard name is catfish girl. In Kanto, people used to call it a girl who loves to eat fish. In Kansai, people called it catfish. Hexagrarius is the earliest seasonal fish that comes every spring. Its meat is indifferent, tender and smooth, fresh and sweet, and it is a typical white-fleshed fish.

38. Hey, know the times

Hiji is mainly distributed in the Pacific coast and Bering Sea north of Suruga Bay in Japan, with bright red body color and bright eyes. The best time to taste Hikishi is from autumn to early spring. This kind of fish is soft and rich in oil. It is said that this is one of Mr. Cai Lan's favorite fish, and he nicknamed it "oily fish".

Xiji fish, also known as Jinji fish, Jiji fish and yellow-blooded fish, is one of the high-grade cooking fish in Japan. It is difficult to catch and the price is very expensive. Known as ruby, it is the absolute emperor of traditional Japanese cuisine. Hichiji lives in the cold zone and deep sea all the year round, and its growth rate is slow. It takes more than 1 kg for Hichiji to grow to more than 10 years. Because of this, I know that my body is rich in oil and the meat is extremely delicate. When sashimi is eaten, it only feels slippery, sweet, fragrant and delicious.

39. it's embarrassing

With a body length of about 60cm and a dark purple body, it lives in the deep sea area of 200 meters to 500 meters and is a very rare ultra-high fish. Autumn and winter are the best tasting periods every year. Suitable for raw food (sashimi, sushi).

40. Golden-eyed snapper

This kind of fish with red phosphorus spots is fat but not greasy, and its taste is more than one grade higher than that of salmon. Golden-eyed snapper and red-eyed silver carp are both the same type of deep-sea fish, also known as big-eyed silver carp. The biggest difference between the two is that golden-eyed snapper has big eyes, large lower fins and quite fresh meat, which is suitable for sashimi, sushi and other dishes.

4 1, golden turtle

The golden turtle is a kind of big-eyed snapper, not a golden turtle. They are not the same fish and need to be distinguished.

42. Red snapper

Although it is called sparganidae, it is actually not sparganidae of Perciformes, but sparganidae of Perciformes. Gansnapper has a unique shape and a slightly square head, so it is also called square head fish and horsehead fish. There are three kinds of snapper, namely red snapper with pink scales, yellow snapper and silver snapper. Among them, white turtle is the most delicious, but the number is also the rarest. Red soft-shelled turtle with less taste is the most popular in the market. Therefore, Gansnapper belongs to a kind of snapper, similar to snapper but also called snapper. It's really interesting.

43. white snapper

The main producing area of Sparus macrocephalus is Nagasaki, and autumn and winter are the best time to taste it. The meat quality of Sparus macrocephalus is the most compact of its kind. The meat is slightly sweet and very delicious. In traditional Japanese cuisine, baked or steamed white snapper is an essential dish. In addition, white sweet snapper is also suitable for Wakayama, Xijing, Chaoshui, Tangyang, sashimi and other cooking methods.

44.yellow snapper

Yellow-breasted Sparus is about 40cm long, with red body, dark back and golden head, tail and fins. The best time to taste is in winter, the meat is white and transparent, the meat is tender and almost can't feel the fiber, and the water content in the fish is high, but this kind of fish has high requirements for preservation, and it will be lost if it doesn't pay attention to freshness.

45. Sparus bonzi

Japanese Schizothorax fish is characterized by its red body and long tail. Living in deep-sea waters of 200-450m, it is mainly produced in Kagoshima Prefecture, Tokyo (Izu Islands, Kogasawara), Okinawa and other places. The output is very scarce, and the price per kilogram exceeds 2000 yen. The best tasting period is from autumn to spring, and it is a famous high-grade fish, which is delicious no matter how cooked.

45. I am afraid of being a piper.

It is more than 40cm long and covered with glass scales. It is ruby red and very beautiful. The meat color is white and bright, and the meat taste is very delicious, but the scales are hard and difficult to handle. Because the color of the car body is bright and will not fade, it is difficult to judge the freshness from the appearance. The catch is small, so when is the best time to enjoy the taste?