1.
white-fleshed fish, white meat fish
Fish with pale, white flesh, such as sea bream (tai) or flounder (hirame). A category commonly used in sushi and Japanese cuisine.
白身の魚が好きだ。
I like white-fleshed fish.
今日の刺身は白身にしよう。
Let's go with white fish for today's sashimi.
白身の魚は淡白な味で、赤身とは違う美いしさがある。
White-fleshed fish has a mild flavor and a different kind of deliciousness from red-fleshed fish.
2.
egg white, white of an egg
The clear, white part of an egg that surrounds the yolk.
卵の白身を泡立てる。
To whip the egg white.
白身と黄身を分ける。
To separate the white and the yolk.
このレシピでは白身だけを使うので、黄身は別の料理に取っておく。
This recipe uses only the egg white, so save the yolk for another dish.
USAGE:
In sense 1, 白身 is often used alone to mean 白身の魚 (white-fleshed fish), especially at sushi restaurants. It contrasts with 赤身 (red-fleshed fish like tuna). In sense 2, it contrasts with 黄身 (egg yolk).
KANJI:
白 means "white" and 身 means "body" or "flesh." The compound refers to the white part of something.
COMMON COLLOCATIONS:
- 白身の魚: white-fleshed fish
- 白身フライ: fried white fish
- 卵の白身: egg white
- 白身を泡立てる: to whip egg whites