【Reading】あおざかな / あおうお

【English Name】Blue-backed fish

Aozakana (blue-backed fish) is a classificatory name rooted in Japanese food culture that groups together edible fish with bluish backs, represented by sardines, horse mackerel, and mackerel. It is not a unified biological group but merely a practical grouping of fish that share common appearance and flesh characteristics.

Ecologically, they are predominantly fish that migrate while schooling near the surface layer of the sea. The color scheme of blue to black on the back and white on the belly is thought to be camouflage acquired by fish living in the surface zone to deceive the eyes of predators.

The flesh is red-fleshed and rich in unsaturated fatty acids, including EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). While there are reports that it contributes to lowering blood cholesterol levels, on the other hand the oxidation of lipids progresses easily and freshness declines quickly. Because of the high histidine content as well, freshness management is essential.

In the world of sushi they are classified as "hikarimono," and the technique of preliminary treatment with vinegar-curing or salt to enhance the flavor has been handed down from old times. Gizzard shad, horse mackerel, mackerel, and sardine are the representatives.

Large-bodied fish such as tuna and yellowtail, even if their flesh characteristics are similar, are conventionally not included in "aozakana." It can be said to be a designation that has become established to represent small, ordinary people's fish that are abundantly caught and distributed cheaply.