Sweetfish

Sweetfish, also known as Ayame or Plecoglossus altivelis, is a species of fish in the family Plecoglossidae. It is native to the marine, brackish, and fresh waters of East Asia, including the Sea of Japan, the Korean Peninsula, and the Ryukyu Islands.

Description

Sweetfish are small to medium-sized fish, typically reaching lengths of 15-30 cm. They are characterized by their silver-blue coloration and streamlined bodies, adapted for fast swimming in open water. The species is named for its sweet-tasting flesh, which is a popular delicacy in East Asian cuisine.

Life Cycle

Sweetfish have a unique anadromous life cycle. They hatch in freshwater rivers, then migrate to the sea as juveniles. After maturing in the ocean, they return to their natal rivers to spawn. This life cycle is similar to that of salmon, and like salmon, sweetfish are known for their ability to navigate back to their birthplace with remarkable accuracy.

Culinary Use

In Japanese cuisine, sweetfish is often grilled whole on a skewer, a preparation known as ayu no shioyaki. It is also used in sushi and sashimi, and is sometimes preserved as ayu no shiokara, a type of fermented seafood. The roe of sweetfish, known as ayu no sujiko, is considered a delicacy.

Conservation Status

Sweetfish populations are currently stable, but they face threats from habitat loss and pollution. Conservation efforts are focused on maintaining clean, free-flowing rivers and managing fishing pressure to ensure sustainable harvests.

See Also

• List of fish in Japan
• Japanese cuisine
• Anadromous fish