Sea fish names list in japan. Fishing in japan

fishing in japan has been a vital industry since ancient times. Today, fishing is very popular in this country. The Japanese islands are surrounded on all sides by ocean waters and therefore the main diet of most Japanese is seafood. It is the basis of Japanese cuisine. One of the most popular fishing spots in Japan is Tokyo Bay.

In Japan, there is little fertile land, and agriculture is not able to meet all the needs of the population. In connection with such circumstances, marine fishing in Japan has become the main way to provide people with high-calorie food. The main types of fish that are caught in the coastal waters of the Land of the Rising Sun are tuna, salmon, marlin, flounder and many other species.

Reservoirs of Japan

Japan map

Japan is an amazingly beautiful country, which, despite its modest size, has rich natural landscapes. The largest islands contain the largest rivers and lakes in Japan.

Due to the peculiarities of the relief, the rivers of Japan are not large in size. Only a few exceed a length of 200 km. The Shinano River is considered the first in length, spreading its fast streams on the island of Honshu. The plain through which the Shinano flows is very fertile, with extensive rice fields.

The second longest and the first largest basin is the Tonegawa River. For many hundreds of years, Japanese engineers had to carry out work, adapting the basin of this river for transport needs, as well as in the fight against spring floods. In addition to navigation and fishing, it is used for rafting competitions.

On the island of Hokkaido is the second largest river - Ishikari. It originates in the mountains and flows into the Sea of ​​Japan. This river is the transport artery of the island, and is also used for timber rafting. The lakes of Japan are different in their origin and purpose.

Lake Biwa is considered the largest, with an area of ​​640 sq. km. It was formed as a result of seismic activity millions of years ago and is considered one of the oldest not only in Japan, but also in the world. Lake Biwa is used as a source of fresh water, for fishing and pearling, and beautiful scenery and rich flora and fauna attract tourists from all over the world.

Many lakes in Japan are occupied by the craters of extinct volcanoes. These mountain lakes are located high above sea level and exist mainly due to mineral springs. For example, lakes Shinano and Asi.

In the coastal zone on flat plains there are salt lakes of the lagoon type. This can be considered Lake Kasumigaura, which is also the second largest in Japan.

The largest rivers and lakes of Japan are a national treasure of the country. As a rule, large national parks and a reserve are located in their basin.

Types of fish in reservoirs and features of their fishing

Fishing in Japan

The waters of Japan are rich in abundance of fish. Of the salmon fish of the genus Oncorhynchus, the yamaba is the most common. This heat-loving species even enters the rivers of the northern part of Kyushu. A characteristic feature of the yamaba is dark transverse stripes on the body. The maximum weight of caught specimens is up to 1 kg. The usual prey of Japanese anglers is yamaba weighing 400-600 g. Like trout, this salmon is a highly athletic fish, and many are fond of catching it.

In May and June, the eastern rudd, or ugai (Leucisas brendti), the only species of cyprinids found not only in fresh water, but also in the ocean, begins to rise in many mountain rivers of Hokkaido. In appearance, it is very similar to an ide and reaches a weight of 1.5 kg.

Fertile places for fishing are also flat waters, which are inhabited by carp, crucian carp, barbel, catfish, eels, minnows, pikes and other fish species.

The most popular among anglers is carp fishing. The Japanese have been breeding it for a long time, and now many of its varieties live in the calm waters of the country, including the wild form (Ciprinus carpio) - the Japanese carp koi. Like its European relative, it is strong and offers the most stubborn resistance when playing. Under favorable feeding conditions, carp grows up to 13 kg, and sometimes more. They catch it, like ours, with float and bottom fishing rods on a wide variety of vegetable baits.

An important object of recreational fishing and Japanese mabun carp (Carassius langsdorffii). Mabuna loves well-warmed waters with abundant underwater vegetation and a muddy bottom. Like carp, crucian carp is widespread on all the islands of Japan, and in those waters where it usually lives, mabuna also lives, and vice versa. Japanese crucian carp is omnivorous and is not averse to eating algae. In the rivers it is caught with long rods on the border of vegetation, mainly for worms, various crustaceans, snails. Mabuna reaches a weight of 2.5 kg, but smaller specimens often fall on the fisher's hook - weighing 700-800 g.

Typical for lowland rivers and lakes of Japan and naked (Hemibarbus labeo). In our Far East, this fish is known as the Gubar horse. In Japanese waters, it grows up to 60 cm and reaches a weight of 3 kg. Outwardly, it is very similar to a giant minnow. The Japanese catch it on sandy-pebble soil with bottom fishing rods, using worms, larvae of aquatic insects and live bait as baits.

In the most diverse water bodies of the country: rivers, streams, ponds, lakes, quarries, reservoirs, irrigation canals, and even in small ditches with a muddy bottom, catfish can be found. These predators have adapted to life in a variety of conditions, are quite numerous and are a frequent prey for anglers. They are caught on live and dead fish, frogs, worms and molluscs.

The unagi eel (Anguilla japonlca) is found in many water bodies in Japan. He is very similar to the European both in his habits; and in appearance and differs from it mainly in the darker border on the fins. However, if for the European eel the spawning place is precisely established - the Sargasso Sea, then for the Pacific eel it is still a mystery. There is only an assumption that it spawns in the vast expanse of the Pacific Ocean - from Taiwan to Bikini Atoll. From there, carried away by the warm current of the Kuro-Shiwo, small eels arrive at the shores of Japan and go to the rivers. However, for reproduction, they again go to sea, so as not to return. Unagi is a thermophilic fish. The best bite occurs when the water temperature is kept at plus 25 °. If it is below 10 °, the eel generally stops taking the nozzle. They catch it, as in Europe, mainly with bottom fishing rods for a worm. The rivers of Shizuoka, Aihi and Mie prefectures are especially rich in eels.

It is found in the mouths of many rivers (Hamo eel (Muraene sox). The head of this large fish, reaching a length of 2 m, is very similar to the head of a pike. The body of the hamo is devoid of scales, and the tail is strongly compressed from the sides. They catch it on live bait at night.

Features of fishing in Japan

The most fertile time for Japanese fishermen is autumn. Both freshwater, and anadromous, and semi-anadromous, and in the mouths and marine fish peck well.

It would seem that the rivers of Japan are a paradise for lovers of fishing. But it is not so. In densely populated industrial regions (the plains of Kanto and Kinei) one can often see hundreds of wading anglers in some "catching" place, widely advertised by the press and television. However, the catches of most of them are very modest - just a few small fish. The reason for this is the significant pollution of rivers.

Some of them, such as Macaw, very fishy in the past, have become lifeless. There are no fish in the Samida River, which flows through Tokyo, and in Yoda, on which Osaka stands. The bays of Osaka and Tokyo are also heavily polluted. Therefore, fishermen of large industrial cities (Tokyo, Osaka, Yokohama, etc.) prefer to fish in reservoirs and ponds. In them, along with ordinary carps and crucian carp, white and black carp are caught, artificially bred in these reservoirs. Some Tokyo anglers fish without leaving the capital - in saloons where they catch carp from the pool for a fee.

In Japan, fishing is taught, one might say, from the cradle. The kid still does not know how to walk, but already plays with fish, crustaceans. Then the toys are replaced by live fish, which the child observes through the glass of the aquarium. A young Japanese very early begins to get acquainted with the life of fish, learn to understand their behavior, penetrate into the mysterious life of the underwater world. Perhaps this is the main reason that the Japanese are first-class anglers, and anglers seeking, striving to improve their fishing. And sometimes they achieve phenomenal results in this field.

Suzuki

Sea bass reaches a length of 1 m. Specimens over 60 cm long are tastier than small ones. This is a beautiful fish with large round eyes, a bluish-gray back and a silvery-white belly.
The pinkish-white meat of the sea bass has a delicate taste and a lumpy texture, which gives sashimi and sushi a pleasant freshness.

Sea bass should only be boiled lightly: with sauce, in soup, in stew or steamed.

It is not suitable for frying, as its meat is too tender.

Sea bass is available all year round, whole or fillets.

But it tastes best in spring and early summer, before spawning.

Wild bass are tastier than farm-raised ones.

Sea bream, or tai - fish for festive dishes.
Tai can be up to 1 m long, but they are fried or grilled as a whole specimens 30-50 cm long.

For especially solemn occasions, the fish is strung on a skewer in such a way that it seems alive, trembling, bravely overcoming stormy waters.

red thai has a reddish-silver color and turns red when roasted, and red in Japan is considered a symbol of celebration and joy.

The meat of the sea bream is milky white and breaks down into flakes after being cooked, which is why it is used to make soboro (fish flakes).

In addition, sashimi and sushi are prepared with it, such as oshizushi (pressed sushi), as well as soups and rice dishes.

Carey

This is the name of a family that unites more than a hundred species of fish.

Outwardly, brownies are very similar to hirame, but brown eyes are located on the right side of the body, and hirame on the left; in addition, the mouth of brownies is smaller.

The structure and taste of meat in different types of brownies can be very different.

The best fish in this family is flounder-salt with dense, tender and remarkably tasty meat, but not everyone recognizes its superiority.

Some prefer white halibut for its excellent fleshy texture.

It is usually sold whole, although larger specimens may be sold cut into steaks or fillets.

In the sole, the meat is looser, and the taste is not so pronounced.

The brown season starts at different times, depending on the specific type of fish.

The most desired prey for fishermen are hazel, ready for spawning.

Carey - the fish is universal, they can be fried in a pan and on the grill, stewed, and also cooked from them sashimi.

hirame

In fact, hazel is a family of fish that includes flounder, salt, halibut and sole.

hirame - This is a genus of the sea language, a flat fish whose eyes are located on the back.

The back of the hirame is shiny black, and the belly is matte white.

This is one of the most commonly used types of fish in Japanese cooking: hirame is fried, steamed and stewed, salads and vegetable dishes with vinegar are prepared with it, as well as sushi and sashimi.

The thin, wide, chain-like fins that fringe the sides of this fish, called engawa, are considered a delicacy; they are used for sashimi, grilled and stewed.

How to butcher a flat fish

1. Put the fish on a cutting board and make cuts with a sharp knife: in the middle (to the bone) and from the sides, under the fins.

2. Inserting the blade horizontally between the meat and the backbone, gently slide the end of the blade along the backbone, separating the meat from the bones.
At the same time, carefully pull the edge of the fillet back.

3. In the same way, separate the three remaining fillets: one more from the top and two from the bottom side of the fish.

4. Place the fillet on a cutting board, skin side down, and insert the blade of a knife between the meat and the skin.
Press the skin firmly against the cutting board with your fingers and run the knife from tail to tail.
the front of the fillet, separating the skin from the meat.
Remove the skin from the remaining three fillets in the same way.

5. Dry the fish and gently remove the transparent skin from head to tail with your fingers to preserve the silvery pattern.
For sashimi, cut the fillet crosswise into thick slices 1-2 cm wide.

Saba

Saba (mackerel) - a beautiful, elegant-looking fish with red meat; it must be used on the day of the catch, as it deteriorates very quickly.

A fresh saba has clear eyes, a shiny skin, and the insides do not have an unpleasant odor. A small sub tastes better than a large one.

This is a relatively oily fish, usually its meat contains 16% fat and 20% protein, and in autumn, during the season, its fat content increases to 20%.

Aroma and taste
The meat of the saba is juicy, but smells like fish; this odor can be reduced with salt.

Saba also goes well with miso and vinegar.

Saba sashimi should be eaten dipped in soy sauce mixed with grated fresh ginger.

Application in cooking
For sashimi, very fresh saba is first salted and then marinated in vinegar.

Sabu is often fried, but this fish is not suitable for tempura, as its smell does not combine with the aromas of other ingredients and "clogs" them.

Sime-saba (salted and pickled mackerel)

1. Cut fresh mackerel into fillets with skin.
Place both fillets on a large, flat dish covered with a thick layer of salt, and cover them completely with salt.
Leave for at least half an hour, and preferably 3-4 hours.

2. Rinse the fillets and dry them with a paper towel, then remove all the bones (if desired, you can use tweezers).

3. Pour 120 ml of rice vinegar into a flat dish, put the fish fillets in it skin side up and sprinkle them with vinegar.

Leave for 10 minutes, then drain the vinegar.

Samma

This fish, also known as saury, long narrow body, blue-black back and shiny silver-white belly.

In autumn, it is tastiest, as it reaches a maximum, 20% fat content.

Processing and preparation

Autumn samma is best roasted whole, grilled or pan-fried, and served with grated daikon and soy sauce to soften the fishy smell.

Dried samma is also very popular.

At other times of the year, when samma is not so greasy, it is used for
cooking sushi or salads with vinegar dressing.

On sale there are often canned foods from samma

Japan is surrounded on all sides by the sea and this could not but affect the local population. Since ancient times, people living on the islands have been fishing, as this was the only way to feed themselves and their families.

Hunting in the Land of the Rising Sun has never been such a popular activity for men, and there is a good reason for this - in many regions there is no one to hunt corny. The situation is similar with agriculture - there is too little fertile land and pastures for livestock. But fish and other inhabitants of the deep sea have always been in abundance.

For the same reason, seafood has become the basis and are the main ingredient in the vast majority of different dishes. Initially, fish were caught exclusively from the shore, but then the first boats began to appear, allowing them to go fishing on the open sea.

Now there are special fishing boats and boats at all, therefore, fishermen can move freely through the expanses of water. It is worth noting that the sea in Japan never freezes, therefore, the fishing season continues all year round.

Who is caught and how?

The most popular prey for local fishermen is mackerel (in our country this fish is called mackerel), which is very easy to get even in coastal waters. In total, there are more than forty varieties of this fish. The largest individuals have a length of more than 1.5 meters and a weight of about 50 kilograms!

You can catch mackerel with a bait, just feed the place with a sardine and wait patiently. There will definitely be a catch, especially if the place is “fishy”.

In the coastal zone, flounder is also caught, which is fed with the help of earthworms. This fish is great for a variety of dishes, which makes it extremely popular and in demand. However, it is also quite cheap.

Carps are not fished in Japan, as they are considered sacred animals. They are bred exclusively for decorative purposes. However, if you still really want to catch carp, then here is a link to the site.

If we talk about truly interesting inhabitants of coastal waters, then puffer fish stands apart. The smallest specimens of this marine fish are 10 centimeters long, and the largest are about 1 meter.

A feature of the fish is the bag located in the stomach area, which can be filled with water or air and seriously increase it in size. Fugu is omnivorous and bites perfectly on almost any nozzle. After the fisherman takes it to the surface, air enters the bag and the puffer turns into a ball.

But the above information is not the most important. The bottom line is that the fishermen themselves never cook fugu. Why, you ask? The answer is simple - the fish is terribly poisonous. Its poison is ten times stronger than potassium cyanide. Therefore, if you make a mistake when cooking fish, then a person instantly dies after tasting it.

Fugu is prepared exclusively by chefs who have completed special courses and received a state diploma.

salmon fishing

Fish from the salmon family are one of the main delicacies not only in Japan, but throughout the world. They are mined truly in huge volumes and in a variety of ways.

Often, salmon fishing is carried out from trawlers in the open sea. For this, networks are used. It is important to note that it is easiest to catch such fish at the moments when it goes to spawn. It moves in a solid school, and the net will be filled with fresh red fish in any case.

In the future, many types of famous sushi, as well as other national Japanese dishes, are prepared from such fish. Almost the entire salmon family also has very tasty caviar. Unfortunately, in our supermarkets it is rare to find fish or caviar that is obtained directly from Japan.

As for amateur fishing for these types of fish, fishing rods and spinning rods are used here, and in some cases even spears. With the help of the latter, the indigenous people of Hokkaido, who attract fish with the help of torches and use long spears as a fishing tool, catch fish.

Today we will talk about Japanese cuisine. Typically, the menu contains more than 10 different types of fish, which are popular and used in almost every Japanese restaurant.

In 2017, a survey was conducted in which residents of Japan took part. Both men and women aged 20-60, 1000 people, had to rate the most popular fish.

The survey results are presented below.

Place number 10. Shishamo

Shishamo is a popular Japanese fish. Usually the whole carcass is fried. Served with lemon and salt.

Location #9. Yellow-tailed storm fish

Buri's yellow-tailed fish is commonly served in sushi restaurants. It is caught during the winter season. The Japanese use it for cooking, seasoning with soy sauce, mirin, sugar, eaten with radish and Japanese radish.

Seat #8. Japanese perch (tai)

Thai fish, or Japanese perch, is considered sacred. Brings good luck and joy. Therefore, the Japanese prefer to serve this fish at a wedding. It is usually eaten raw or grilled.

Location #7. Katsuo fish

Katsuo is used to make dried fish for topping takoyaki or Japanese pizza (okonomiyaki). In addition, the fish is served on the grill. Be sure to leave it raw in the middle. This will add more texture and flavor to it.

Place No. 6. Japanese unagi eel

Soft eel drenched in a concentrated sauce is very popular in Japan. Served with hot rice. Menu variations of this dish are very popular in Japanese restaurants. It is believed that eating eel in summer will give you a feeling of freshness and energy. This is very important in hot weather.

Place number 5. Saba

Saba is a group of fish. Butters or saba sushi are popular. In addition, the Japanese also prefer to marinate saba with vinegar. Eaten with Japanese rice and seaweed.

Place number 4. Aji fish

The Japanese prefer to use aji fish to make oshisushi or sushi, where rice is mixed with vinegar and fish. In addition, fried fish is served hot.

Place number 3. Pacific saury

This is a fish that belongs to the mackerel fish family. Caught in autumn. This fish fillet contains much more fat than other varieties. Pacific saury sushi is very tasty.

Place number 2. Maguro fish

Maguro fish is a large tuna (Blue-fin Tuna) used to make sushi. She is a favorite with the Japanese.

Japan is surrounded by seas and oceans, which plays a role in creating a unique national cuisine. The amazing abundance of sea delicacies knocks you down, but it is this that glorifies Japan with its classic and modern recipes. What do Japanese fishermen usually find in their nets, and what seafood delicacies await us on the menu of Japanese seafood restaurants? We invite you to take a look at the list of 10 seafood that are worth trying for both gourmets and beginners in the ocean of Japanese cuisine.

1) Unagi or Japanese freshwater eel

Unagi have been eaten in Japan for a very long time. It is usually cut, fried and placed over rice in a round bowl. Such a dish is called "unagidon" or "unagi no kobayaki" - fried eel on a plate. In addition, there is also “unaju”, when an eel is laid out on a layer of rice in a lacquered box. Many compare the taste of eel with chicken due to the similar density of meat. They eat it mainly in the summer, as it helps against exhaustion in the heat. Eel restaurants serve it all year round, so it's a great choice for first-time seafood eaters. The only negative: the eel is quite expensive.

Rich in vitamins A and B

unagi no kobayaki

2) Uni - Sea Urchin

In fact, uni, edible sea urchin ovaries, is considered a delicacy in Japan. Uni is usually eaten raw as sashimi or topped with sushi, with soy sauce or wasabi added for a unique flavor. Uni is quite salty, and the creamy consistency may surprise many gourmets. If you want to try it, uni can be found in every sushi bar or seafood restaurant, but it is said that it is tastier than others in Hokkaido.

Rich in protein and zinc

Shishamo is a sea fish that looks like a willow leaf, which is the literal translation of its name. It is usually grilled or deep fried with caviar inside to create a surprise effect when you bite into it. It is a very popular dish in izakaya (Japanese bars) due to its mild flavor and nice crunch. Enjoy it with a glass of cool beer. Those who do not really like caviar can stay away, the rest - try it!

4) Maguro - Bluetail Tuna

Maguro is a seafood delicacy as delicious as it is versatile. Its meat has several types: akami (lean meat from the sides), toro (fat belly), chu-toro (fat side) and o-toro (fattest lower part). Maguro is one of the popular ingredients for sushi and sashimi and is therefore highly valued in fish markets. You should definitely try it, it will suit almost anyone, so we advise you to go to the nearest sushi bar!

Maguro is rich in potassium and vitamin A

5) Taco and Ica - Octopus and Squid

Ika is a squid or cuttlefish, while tacos are a type of dried octopus.

Ica is the edible part of the mantle of the squid or cuttlefish and has a mild flavor and crust. Fried for sushi and sashimi. Dry squid is no less popular among Japanese gourmets and can be purchased at any grocery store.

Ica is rich in potassium and calcium

Raw tacos are rare. In general, steamed octopus is used for all kinds of sushi, sashimi and other seafood dishes. If the color of the taco is purple, know that it was steamed. Fried tacos are also available at Japanese restaurants.

Tacos are rich in vitamin B and protein

6) Hotate - scallop

All over the world, scallops are preferred to be eaten in shells, and in Japan this delicacy is more likely to be served raw on sushi or sashimi. In Teppan (table grill) restaurants, a grilled dish is very popular. Even though the scallop is sometimes served raw, it is still safe and has a mild and sweet taste, so it is well suited to those who are suspicious of seafood.

Hotate is rich in iron and magnesium

7) Puffer fish

If you're brave enough to try this poisonous fish, we recommend you do so in the winter, when it's "puffer season" in Japan. Although this fish is considered a delicacy, in fact it has a bland taste and is served raw. Be careful with the choice of the restaurant where you are going to try this "deadly dish".

The poison of this fish affects the human nervous system.

Fugu is rich in vitamin B and vitamin D

8) Ikura - salmon caviar

Ikura - amber-yellow salmon caviar - is a favorite topping for sushi and a bowl of rice. The red caviar known to us is an ordinary dish, and is not served only on holidays, as it is done here in Russia. Therefore, red caviar can be found in most of the dishes that Japanese cuisine offers you.

Red salmon caviar has a fresh, salty and slightly tart taste, so it is ideal for exploring Japanese cuisine.

Ikura is rich in vitamin B and D

9) Kamaboko - fish pie

Kamaboko is steamed ground fish. It has an elastic shape and, oddly enough, only a slight aftertaste of fish due to long cooking. It's funny that kamaboko can be found in a wide variety of shapes, colors and flavors. But you must have seen a kamaboko with a lilac spiral in the middle - this kind is called "naruto" and is usually added to ramen. It can be purchased at any seafood store.

10) Ebi - Shrimp

Shrimp may not sound like a delicacy, but you have no idea how many different recipes the Japanese use to prepare it. From grilled and crispy tempura to raw shrimp sashimi. If you do not have allergies, then Japan is a real paradise for those who understand shrimp and for beginners. For the latter, we recommend ama-ebi (sweet shrimp) in tempura at specialty restaurants.

Ebi is rich in proteins and omega-3 acids

It does not matter whether you are just starting your acquaintance with Japanese cuisine or you can already call yourself a gourmet with experience, Japan will always be able to please you with its ocean of delicacies, unusual recipes and new taste sensations!