As the saying goes: "Relying on the mountain to eat the mountain, relying on the sea to eat the sea." ”。 Japan is a country surrounded by the sea, which makes the daily diet inseparable from "fish".
When it comes to "fish classification", no country is more particular than Japan. The sea around Japan basically includes the world's common fish, and in order to distinguish which fish can be eaten, Japanese people remember many fish names from an early age.
For example, there are usually two types of eels in eel rice that Japanese people like to eat: "鰻" (うなぎ) < freshwater fish > eels; and the other is "cave" (あなご) < marine fish > Kangji eels. These two kinds of eels are just different in living environment, but both in appearance and taste, they are similar to us. However, in the eyes of the Japanese, there are two different things.
Here are some common fish (shellfish, mollusks, crustaceans are not included):
1. "Aji" Takeba
2. "Koi" (Koi) Fish
3. Mackerel
4. Whale Whale
5. Bonito (bonito)
6. "Salmon" (shaku) fish
7. "Saury" Akitoban
8. "Tai" (Tai) Fish
9. "Bing" (Bing) 鰤鱼
10. Trout
11. "Sarding"
12. "Ayu" (Ayu) Kou
13. "Nazu" 鲇鱼
14. "Shark" (Same) Fish
15. "Fugu" Kawabuta
16. Tuna Gold Skull
17. Cod
18. "Hirame" (Hirame) Hime fish
19. "Suzuki" 鲈鱼
20. Sawara
21. Kajikaka
22. Funa 鲫鱼
23. "Rin" 疡鱼
24. "Tachiuo" 带鱼
25. "Isimochi" (Large Yellow)
26. "Shishamo" (Multi-Spring)
27. "Kochi" Ushio
28. "Kaka" Sea Pig
29. "Sayori" 针鱼
30. "Gatahata"