【Reading】まるづけ/いちまいづけ

【English Name】Whole-Fish Sushi

Making one piece of sushi using a whole small fish without cutting it into fillets. It is used for small fish such as shinko, kohada (gizzard shad), and kasugo (young sea bream), as well as for long, slender fish such as anago (conger eel) and sayori (halfbeak), which are rolled or folded when formed.