Fish dishes - Fish dishes

Japanese: 魚料理 - さかなりょうり

Dishes that mainly feature fish, shrimp, squid, octopus, shellfish, etc. Freshwater fish dishes are sometimes specifically classified as river fish dishes.

In Western cuisine, it is called sea foods cuisine, and in Chinese cuisine, it is called seafood cuisine. It is thought that eating a lot of fish is unique to Japan, but that is not the case at all, and regions that eat fish are spread all over the world. There are various ways to eat fish and characteristics depending on the country or region. Also, each region often has its own specialty dish. Some of the unique dishes in each country are sashimi, boiled fish, nigiri sushi, and narezushi (all in Japan), bouillabaisse (France), paella (Spain), smoked eel (Italy), boiled green carp (Germany), and carp fish in sugar vinegar (China). Local specialties in Japan include hamochiri, mackerel sushi (Kyoto), seared bonito (Kochi), grilled conger eel (Hyogo), crab tofu (Tottori), steamed eel in a bamboo steamer (Fukuoka), Iyo Satsuma soup (Ehime), trout sushi, and monkfish hotpot (Toyama), and there are many more to choose from.

[Tomomi Kono]

cooking

Preparation

Choose fresh fish and wash it thoroughly with water. Next, remove the scales. Using a fish scale remover or deba knife, scrape from the tail to the head to scrape off the scales. In the case of horse mackerel, there are "bone-like" deformed scales that run from the tail to the belly, so remove these. Next, remove the innards. Place the fish with the belly facing you, lift the gill cover, cut the base of the gills with the tip of the knife, insert the knife from under the gills and cut open up to the anal fin, remove the gills and innards, rinse thoroughly with water and pat dry. If the head and tail are still attached, after removing the scales, open the gill cover and insert the tip of the knife upwards through the gills, hook the gills and pull them out. Remove the innards by making a shallow incision under the pectoral fin on the underside of the fish. When cooking small fish such as horse mackerel or sardines, open the gill covers, cut the base of the gills, and pull out the innards along with the gills with the tip of a knife. This is called removing the viscera.

For shrimp, remove the head, peel the shell and remove the vein. When the shell is removed, a transparent black line of vein will be visible on the back, so insert a bamboo skewer or similar and hook it to remove the vein. When removing the vein with the shell still on, bend the shrimp into a curve and insert the skewer between the shells to remove it. For squid with a shell, insert a knife into the back to remove the shell, remove the legs and insert your fingers between the skin and the flesh to peel the skin. For squid without a shell, hold the base of the legs and gently pull, removing the vein and all from the body. Depending on the dish, the skin may be peeled. Rub the thin skin with a dish towel. For octopus, sprinkle salt on it and rub it to remove the slime, then turn the head inside out and remove the innards. This is usually boiled before using. For sea cucumber, cut off both ends and cut it lengthwise to remove the innards. Alternatively, wash the sea cucumber well by passing a cooking chopstick wrapped in cloth through it. Place in a colander, sprinkle with plenty of salt and shake to remove the slime. For shellfish, soak saltwater shellfish such as clams in saltwater with a salt content of seawater, and freshwater shellfish such as mussels in fresh water to remove sand. For abalone, sprinkle plenty of salt on the flesh and scrub with a scrubbing brush to remove dirt. Insert a spatula between the shell and flesh, scoop out the flesh, and remove the innards.

[Tomomi Kono]

How to grate

Fish are cut and filleted in different ways depending on the type and purpose. After removing the head, fillet one side with the bone still attached, then cut into two pieces, remove the backbone, and fillet the upper, backbone, and lower body in three pieces, which is called sanmi-oroshi. For flat fish such as flounder and sole, remove the innards and head, insert a knife vertically down the center of the body, and scrape off the flesh from left to right along the backbone. Do the same on the underside. The fish is filleted into five pieces, four pieces of flesh and one bone, so it is called gomi-oroshi. It is also called fushi-oroshi, as it is the same filleting method used to make katsuobushi. For small and thin fish such as saury and whiting, cut off the head, insert a knife between the flesh and bone from the head with the backbone facing down, and cut off the tail by moving the knife up and down. Do the same on the underside. This filleting method is called daimyo-oroshi, as the meat is attached to the bone and is luxurious. When making tempura or deep-frying small fish, they are cut open from the back or belly. To cut open from the back, after removing the head, a knife is inserted along the backbone from the back and opened to the left and right. To cut open from the belly, the backbone is removed and the belly bone is scraped off.

[Tomomi Kono]

How to cut

For Tsutsugiri, cut the head at a right angle from the base of the head, remove the internal organs from the cut, wash with water, and then slice from the head. This is often used for mackerel and carp. For Ichimonjigiri, place the knife at a vertical angle on the filleted fish flesh and pull it straight towards you to cut. For Segikiri, place the filleted fish skin-side down and cut with the knife at an angle.

[Tomomi Kono]

How to skewer

When you want to grill a whole fish or fillets with a good shape, you skewer them and grill them. Odori skewers are used when grilling a whole fish so that it looks as if it is alive. The skewer is inserted under the eye of the side that will be on the bottom when the fish is served, and the skewer is inserted along the backbone to make the fish undulate, and then placed on the underside of the tail so that the tail can bounce up straight. Flat skewers are used for fish that do not need to be undulated, or when grilling a large quantity. When grilling a whole fish, one skewer is inserted straight along the bone, and when grilling several fish together, the head is inserted with the belly facing the left and the head facing the front. When grilling fillets, two skewers are inserted with the thicker sides of the flesh facing each other. Fan sashimi is used when grilling whole fish or fillets that tend to fall apart, with three or four skewers spread out in a fan shape. Tsumaori skewers are used when the filleted fish is thin or long and slender. When the shrimp is placed with the skin facing down and the head and tail rolled inwards and secured with two skewers, it is called "double fold," while when only the head is folded inwards and skewers are inserted, it is called "single fold." A scooping skewer is used for shrimp that are large and flat, like squid, whose flesh rolls up when cooked. Several skewers are inserted from the underside, stitching the skewers together. In addition, when grilling shrimp straight with the shell on, skewers are inserted between the shell and flesh, from the tail towards the head.

[Tomomi Kono]

cooking

Fish that are widely used in fish dishes around the world include herring, sardines, salmon, trout, flounder, sole, mackerel, tuna, eel, carp, shrimp, and shellfish such as oysters, clams, and Japanese mussels. Japan is by far the country that eats the most variety of fish, and even uses squid and octopus, which are not widely eaten overseas, in its dishes.

Fish dishes come in a variety of forms, including raw, mixed, salad, grilled, simmered, boiled, fried, soup, steamed, pickled, and also processed dishes.

Raw food is a uniquely Japanese cooking method, and sashimi is a typical example. There are various types of sashimi that show off knife skills, such as sashimi in sugata-zukuri (a sashimi with a sashimi sashimi cut into pieces), ike-zukuri (a sashimi cut into pieces with a ...

In aemono, raw, lightly parboiled, or vinegared ingredients are mixed with seasonings. Special local dishes include hamokyu (Osaka), which is made by mixing conger eel skin with cucumber, and akagai (angel shell) and squid legs. Salads are made with vinegared fish, sometimes raw or smoked salmon, boiled crab, squid, or shrimp, and vegetables, all mixed with dressing.

In Japanese cuisine, grilled dishes include shio-yaki (salt-grilled), teriyaki (teriyaki), kabayaki (fish grilled with salt), tsukeyaki (dipped in soy sauce with added yuzu), yomi-yaki (fish grilled with yolk), sea urchin-yaki (sea urchin grilled with sea urchin), sansho-yaki (sea urchin grilled with sea urchin), and miso-yaki (fish grilled with miso). There are also other types of grilled dishes, such as simply unglazed or shirayaki (white grilled), which are grilled without any seasoning.

Some of the names are derived from the shape of the dish. These include sugatayaki (whole dish), kabutoyaki (kabuto-yaki) (only the head), onigara-yaki (grilled shrimp with the shell on), suzume-yaki (grilled shrimp with the shell open), and yawatamaki (grilled eel wrapped in burdock). Specialty dishes include itayaki (grilled between cedar planks), hamayaki (hamayaki) or hi-bokashi (grilled eel slowly on a skewer around a charcoal fire), and western-style dishes include meuniere and those baked in the oven with cheese and nuts.

Simmered dishes are one of the main dishes in Japanese cuisine, and boiled fish is a typical example. The key to making good boiled fish is to use fresh fish, and ginger is used to remove the fishy smell. In addition to the usual boiled fish, there are various types of boiled fish, such as aradaki, miso-ni, shiro-ni, oroshi-ni, sawa-ni, vinegar-ni, yawaka-ni, and fried-ni, and names based on the shape of the fish include gusoku-ni, kabuto-ni, and inro-ni. There are also processed versions such as ame-ni, kanroni, and shigure-ni. In Chinese cuisine, the fish is often stir-fried, and is often boiled after being stir-fried in oil and then soup is added. In Western cuisine, the fish is often boiled in sauce, such as wine-ni, tomato-ni, cream-ni, and vinegar-ni.

Boiled foods are quite common in Western cuisine and are often served with sauce. In Japanese cuisine, they are mainly used as sashimi, such as Kyoto's hamochiri and boiled sea bream skin.

Deep-fried foods include fries, tempura, and karaage, and white fish fritters. Popular deep-fried foods include deep-fried flounder and crab shells. Small fish, shrimp, and scallops are also used as ingredients for kakiage.

Soups include miso soup, clear soup, ushio soup, and a special type of carp soup, as well as bouillabaisse and other foreign dishes. There are many fish soups in Chinese cuisine. Fish is also often used in hot pot dishes, and some of the most famous are chirinabe, uosuki, okisuki, oyster dotenabe, and fugu tetchiri.

Steamed dishes are mainly used in Western cuisine, where steamed white fish is often served with various sauces. In Japanese cuisine, steamed dishes using the scent of citrus fruits, such as lemon steamed and yuzu steamed, are often made. This is apparently to remove the fishy smell of the fish. Shellfish include clams steamed in sake.

Pickles include miso-pickled, tamari-pickled, vinegar-pickled, salt-pickled, and fermented ones such as shiokara. In addition, processed fish products are also often used in cooking. Fish paste products are used in oden and other dishes, as well as in salads. There are mirin-boshi, lightly salted-boshi, heshiko (sardines or mackerel pickled in rice bran and salt), su-boshi, and me-sashimi, all of which are simply grilled and eaten. A typical example of su-boshi is sesame beans, which are made into the New Year dish tazukuri. In addition, various types of canned fish are also commonly used as ingredients in fish dishes. Typical examples include canned tuna, canned mackerel, canned crab, canned salmon, and canned clams.

[Tomomi Kono]

[Reference] | River fish dishes

How to skewer fish
©Takashi Aoki

How to skewer fish

Grilled eel
Broiled eel cut open from the back © Hamamatsu Convention & Visitors Bureau ">

Grilled eel

Seared bonito
©Kochi City ">

Seared bonito

Carp soup
Nagano Prefecture © Shinshu-Nagano Tourism Association ">

Carp soup

Gori candied fish
It is made by boiling river fish, mainly gobies, with sweetened candy and sugar. ©Shogakukan ">

Gori candied fish

Pickled mackerel in heshiko sauce
A preserved food made in the Hokuriku region, "heshiko" is fish pickled in rice bran and salt. In Fukui Prefecture, it is also called "hishiko-zuke" and in Ishikawa Prefecture, "konka-zuke". When referring to konka-zuke mackerel, it is called "konka-saba". ©Shogakukan ">

Pickled mackerel in heshiko sauce

Tessa (blowfish sashimi)
©Yamaguchi Prefecture Tourism Association ">

Tessa (blowfish sashimi)

Earthen pot
Hiroshima Prefecture © Hiroshima Prefecture ">

Earthen pot

Braised clams in miso soup (misotsu hamaguri)
©Shogakukan ">

Braised clams in miso soup (misotsu hamaguri)

Funazushi
This is a fermented sushi made by removing the innards and salting the crucian carp, then fermenting it with lactic acid using warm rice, shochu, sake lees, etc. Shiga Prefecture © Nagahama Tourist Association ">

Funazushi

Grilled crucian carp
This is a dish made by splitting a small beech tree (sparrow-cut) into pieces, skewering it, bisque-glazing it, and then grilling it again with sauce. The name comes from its resemblance to a plump sparrow. ©Shogakukan ">

Grilled crucian carp

Masushi
Toyama Prefecture ©Toyama Prefecture Tourism Federation ">

Masushi

Pickled horse mackerel
©Shogakukan ">

Pickled horse mackerel

Grilled conger eel
Hyogo Prefecture © Akashi Tourism Association

Grilled conger eel

Sweetened simmered yamame trout
©Shogakukan ">

Sweetened simmered yamame trout

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

魚、およびエビ、イカ、タコ、貝類などを主とした料理。淡水魚の料理をとくに川魚(かわうお)料理として分類することもある。

　西洋料理ではシーフーズsea foods料理、中国料理では海鮮料理ともいう。魚を多く食べるのは日本特有のように思われているが、けっしてそうではなく、魚を食べる地域は世界中に広がっている。国や地方などにより食べ方もいろいろあり、特徴がある。また、各地に特有の名物料理のあることが多い。各国で特有の料理としては、刺身、煮魚、握りずし、なれずし（以上日本）、ブイヤベース（フランス）、パエリャ（スペイン）、ウナギの薫製（イタリア）、コイの青煮（ドイツ）、糖醋鯉魚(タンツウリーユイ)（中国）などがある。日本での各地の名物料理としては、はもちり、鯖(さば)の棒ずし（京都）、鰹(かつお)のたたき（高知）、焼きあなご（兵庫）、かに豆腐（鳥取）、うなぎの蒸籠(せいろ)蒸し（福岡）、伊予薩摩(さつま)汁（愛媛）、ますずし、あんこう鍋(なべ)（富山）など、各地にさまざまのものがある。

［河野友美］

調理

下ごしらえ

魚は新鮮なものを求め、水でよく洗う。次にうろこを落とす。うろこ引きまたは出刃包丁で、尾から頭へ向かってこすり、うろこをかき取る。アジの場合は、尾から腹にかけて、うろこの変形したとげのような「ぜいご」があるので、それを取り除く。次に内臓を除く。腹を手前にして置き、えらぶたを持ち上げ、包丁の刃先でえらの付け根を切り、えら下から包丁を入れて臀(しり)びれのところまで切り開いて、えらとわたをとり、水でよく洗って水けをふく。尾頭付きの場合は、うろこを除いたあと、えらぶたを開き、包丁の刃先を上向けにしてえらから差し込み、えらをひっかけて引き出す。内臓は、魚の裏側の胸びれの下に浅く切り込みを入れて取り出す。アジ、イワシなどの小魚で姿のまま調理する場合は、えらぶたをあけ、えらの付け根を切り、包丁の先でえらといっしょに内臓を引き出す。これをつぼ抜きという。

　エビは、頭をとり、殻をむき、背わたを除く。殻をむくと背中に透き通って黒い線状のわたが見えるので、竹串(たけぐし)などを刺し、ひっかけて除く。殻付きのまま背わたをとるときは、エビを丸く曲げ、殻と殻の間に串を刺して除く。イカは、甲のあるものは背に包丁を入れて甲を除き、足を抜き取り、皮と身の間に指を入れて皮をむく。甲のないものは、足の付け根を持ってそっと引っ張り、わたごと胴から抜き出す。料理によっては皮をむく。薄皮はふきんでこすり取る。タコは、塩をふってもみ、ぬめりをとり、頭を裏返して内臓を除く。普通はこれをゆでて用いる。ナマコは、両端を切り落とし、縦に切って内臓を除く。または布を巻き付けた菜箸(さいばし)をナマコの中に通してよく洗う。ざるに入れ、塩をたっぷりふって揺すり、ぬめりを除く。貝は、アサリ、ハマグリなどの海水産は海水程度の塩水につけて、シジミなどの淡水産は真水につけて、砂をはかせる。アワビは、肉にたっぷり塩をふり、たわしでこすって汚れを落とす。殻と身の間にへらを差し込み、えぐって身を外し、内臓を除く。

［河野友美］

おろし方

魚は種類や用途により、切り方、おろし方が異なる。頭を除いたあと、片身に骨がついたままおろしたものを二枚おろし、中骨を除き、上身、中骨、下身の3枚におろすおろし方を三枚おろしという。カレイ、ヒラメなど平たい魚は、内臓、頭を除き、身の中央に縦に包丁を入れ、中骨に沿って左右に身をすき取る。裏側も同様にする。身が4枚、骨が1枚、計五つにおろすので五枚おろしという。かつお節をつくるときと同じおろし方なので節(ふし)おろしともいう。サンマ、キスなど小形で細い魚は、頭を切り落とし、頭のほうから中骨が下になるように、身と骨の間に包丁を入れ、包丁を上下に動かしながら尾まで切り離す。裏側からも同様にする。このおろし方は、骨に身がついてぜいたくなので大名おろしという。小さい魚をてんぷらやフライにするときは、背開き、腹開きにする。背開きは、頭を除いたあと背側から中骨に沿って包丁を入れて左右に開いたもの、腹開きは、腹側から開いたもので、開いたあと中骨を除き、腹骨をすき取る。

［河野友美］

切り方

筒切りは、頭の付け根から直角に包丁を入れて頭を切り、切り口から内臓を除き、水で洗ったあと、頭のほうから輪切りにする。サバ、コイなどに用いられることが多い。一文字切りは、おろした魚の身に包丁を垂直角に当ててそのまま手前にまっすぐに引いて切る。そぎ切りは、三枚におろした魚を皮を下にして置き、包丁を斜めに入れて切る。

［河野友美］

串の打ち方

姿焼きや、切り身などを形よく焼きたいときは、串に刺して焼く。おどり串（うねり串）は、魚を姿焼きするときに、生きた姿のように焼き上げる場合に使う。盛り付けたとき下になるほうの目の下から串を入れ、中骨を縫うようにして魚をうねらせ、尾がぴんと跳ね上がるように裏側の尾のそばに出す。平(ひら)串は、うねらせなくてもよい魚や、大量に焼くときに使う。一尾魚で姿焼きの場合は、1本の串を骨に沿ってまっすぐに、数尾をいっしょに焼くときは、頭を左、腹を手前に並べて串を打つ。切り身のときは、身の厚いほうを向かい合わせにし、2本串を打つ。扇刺しは、身のくずれやすい魚の姿焼きや、切り身を焼くときに、3、4本の串を扇形に広げて打つ。つま折り串は、三枚におろした魚の身が薄いときや細長いときに用いる。皮のついたほうを下にして頭と尾のほうを内側に巻き、2本の串で止めるのを両づま折り、頭のほうだけを内側に折り曲げて串を打つのを片づま折りという。すくい串は、イカのように平たく大きく、火が通ると身が巻き上がるものに用いられる。裏側から縫うようにして数本の串を打つ。このほか、エビを殻付きのまままっすぐ焼くときは、尾の方から頭に向かって、殻と身の間に串を刺す。

［河野友美］

料理

世界的に広く魚料理に使われている魚としては、ニシン、イワシ、サケ、マス、ヒラメ、シタビラメ、サバ、マグロ、ウナギ、コイ、エビ、それにカキ、ハマグリ、アサリなどの貝類がある。種類を多く食べているのは、なんといっても日本で、外国であまり広く食べられていない、イカ、タコのようなものまで料理にしている。

　魚料理の形態としては、なま物、和(あ)え物およびサラダ、焼き物、煮物、ゆで物、揚げ物、汁物、蒸し物、漬物などのほか、加工品の料理もある。

　なま物は日本独特の調理法で、刺身がその代表的なものである。刺身には、包丁さばきをみせる各種のつくりや姿づくり、生けづくり、洗い、湯ぶりなどがあり、生きたまま食べるおどり食いといったものもある。

　和え物では、なまや、さっと湯通しした材料、あるいは酢じめした材料を調味料で和える。特殊な郷土料理としては、ハモの皮とキュウリを和えるはもきゅう（大阪）があり、そのほかアカガイやげそ（イカの足）のぬたなどがある。サラダでは、酢じめした魚、場合によってはなま、スモークしたサケ、ゆでたカニ・イカ・エビなどを材料に、野菜などを取り合わせてドレッシングで和える。

　焼き物には、日本料理では塩焼き、照焼き、蒲(かば)焼き、つけ焼き、ゆうあん焼き（ユズを加えたしょうゆのたれに魚をつけて焼いたもの）、黄身焼き、うに焼き、さんしょう焼き、みそ焼きなどがあり、単に調味料なしで焼く素焼き、あるいは白焼きなどもある。

　またその形態からの呼び名もある。姿焼き、頭だけのかぶと焼き、エビを殻付きのまま焼く鬼殻(おにがら)焼き、開いた形からのすずめ焼き、ウナギなどをゴボウに巻く八幡(やわた)巻きなどである。特殊なものとしては、杉板に挟んで焼く板焼き、炭火の周りで串に刺してゆっくりと焼き上げる浜焼きあるいは日ぼかしなどもある。洋風のものとしてはムニエルや、オーブンでチーズやナッツなどをつけて焼くものなどがある。

　煮物は、日本料理の主力の一つで、煮魚がその代表的なものである。新鮮な魚を使うことがよい煮魚をつくるポイントで、生臭み消しにショウガなどが使われる。煮魚の種類としては、通常のもののほかに、あらだき、みそ煮、白煮、おろし煮、沢煮、酢煮、やわらか煮、揚げ煮など、形からの名称としては、具足煮、かぶと煮、印籠(いんろう)煮などが、そのほか、飴(あめ)煮、甘露煮、時雨(しぐれ)煮など加工品的なものもある。中国料理では炒(いた)め煮が多く、油でよく炒めたのちスープなどを加えて煮る形態のものが多い。西洋料理ではソースで煮込むものが多く、ワイン煮、トマト煮、クリーム煮、酢煮などがある。

　ゆで物は、西洋料理がかなりよく用い、これにソースをかけて供することが多い。日本料理では、京都のはもちりなどのほか、タイの皮の湯びきなど、刺身的に用いられるものが主である。

　揚げ物では、フライ、てんぷら、から揚げなどがあり、白身魚ではフリッターなどがある。から揚げでは、メイタガレイのから揚げ、カニの甲羅(こうら)揚げなどがよく食べられる。また、かき揚げの材料として、小魚やエビ、貝柱などが用いられる。

　汁物では、みそ汁、吸い物、潮(うしお)汁、特殊なものとしては鯉こくがあり、外国のものとしてはブイヤベースなどがある。中国料理では魚のスープは数多い。魚は鍋(なべ)料理にも多く使われ、ちり鍋、魚(うお)すき、沖すき、カキの土手鍋、フグのてっちりなどが有名である。

　蒸し物は主として西洋料理によく用いられ、蒸した白身の魚に各種のソースを添えることが多い。また、日本料理としては、レモン蒸し、ゆず蒸しなど柑橘(かんきつ)類の香りを使った蒸し物がよくつくられる。これは魚の生臭み消しに目的があるようである。貝ではアサリの酒蒸しなどがある。

　漬物としては、みそ漬け、溜(たま)り漬け、酢漬け、塩漬け、発酵させたものでは塩辛などがある。このほか、魚の加工品も料理によく使用される。練り製品ではおでんなどに、また和え物にも使用される。みりん干し、うす塩干し、へしこ（イワシ、サバなどを米糠(こめぬか)と塩で漬けたもの）、素干し、目刺しなどがあり、いずれも簡単に焼いて食する。素干しの代表的なものはごまめで、正月料理の田作りになる。このほか各種の缶詰も魚料理の材料としてよく用いられる。ツナ缶、サバ缶、カニ缶、サケ缶、アサリ缶などがその代表的なものである。

［河野友美］

[参照項目] | 川魚料理

魚の串の打ち方

ウナギの蒲焼き

カツオのたたき
©高知市">

カツオのたたき

鯉こく

ゴリの飴煮

サバのへしこ漬け

てっさ（ふぐ刺）

土手鍋
広島県©広島県">

土手鍋