Yellowtail - Yellowtail

Japanese: ブリ(鰤) - ブリ

A fish of the horse mackerel family. It has many local names and also differs depending on its size. For example, in Tokyo it is called wakashi, inada, warasa, and buri, while in Osaka it is called chubasu, hamachi, mejiro, and buri. It grows to over 1m in length. Its body is not very laterally compressed and is almost spindle-shaped. Its dorsal surface is dark blue, its ventral surface is silvery white, and it has a yellow longitudinal band in the center of its side. It is found in the Kamchatka Peninsula, Sakhalin, Primorsky Krai, various parts of Japan, the Korean Peninsula, and the waters off Taiwan. It spawns in the spring. Young fish (mojako) up to about 10cm in length live on floating seaweed. It is mainly caught with fixed nets, fishing lines, and purse seine nets along the coast. It is enjoyed as sashimi, salt-grilled, or teriyaki. Winter yellowtail is especially delicious. In recent years, mojako have been collected and farmed, and those that are available in the market within a year are called hamachi in Tokyo, taking the local name of the Kansai region where farming is popular.
→ Related topics: Japanese Spanish mackerel, yellowtail, and amberjack

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

アジ科の魚。地方名が多く，また大きさによっても名が異なる。たとえば東京でワカシ，イナダ，ワラサ，ブリ，大阪でツバス，ハマチ，メジロ，ブリと成長するに従い名が変わる。全長1m以上になる。体はあまり側扁せず，紡錘形に近い。背面は暗青色，腹面は銀白色で，体側中央に黄色の縦走帯が１本。カムチャツカ半島，サハリン，沿海州，日本各地，朝鮮半島，台湾近海に分布。春，産卵する。全長10cmぐらいまでの幼魚（モジャコ）は流れ藻について生活する。おもに沿岸の定置網，釣，巻網などで漁獲。刺身，塩焼，照焼等で賞味される。冬季の寒ブリは特に美味。近年モジャコを採集して養殖も行われるようになり，１年くらいのうちに市場に出るものは養殖の盛んな関西の地方名をとり，東京でもハマチと呼ばれる。
→関連項目イナダ｜ハマチ｜ヒラマサ

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