【Reading】さけ

【English Name】Salmon (Chum Salmon)

The standard Japanese name is shirozake (chum salmon)—a migratory fish of the genus Oncorhynchus in the family Salmonidae. Because of its vividly red flesh, it is often mistaken for a red-fleshed fish, but by classification it is a white-fleshed fish. The source of the red color is astaxanthin, a carotenoid pigment derived from the crustaceans it feeds on. This pigment stored in the body transfers to the eggs and skin as spawning season approaches, and the flesh returns to its original pale color.

Its migratory range extends from broad areas of the North Pacific to the Sea of Okhotsk and the Sea of Japan. Every autumn, from October to December, salmon can be seen ascending rivers in Hokkaido and the Tohoku region to spawn, and the Ishikari River and Toyohira River are famous as representative ascent spots. The body length of adults is generally around 70–80 cm. Note that keiji, which appears at a rate of only 1 or 2 per 10,000 fish, reaches a fat content of 20–30% and is praised as a phantom delicacy.

The popularity of "salmon" as a sushi topping became established in Japan around 1990. The trigger was the marketing of farmed Atlantic salmon by people connected to the Norwegian Embassy. Today, most of the raw salmon served at sushi restaurants has shifted to fully farmed Atlantic salmon with thorough hygiene management.