白身魚(しろみざかな)

しろみざかな
noun
white-fleshed fish; white fish
1. white-fleshed fish; white fish
Fish with white or pale-colored flesh, as opposed to red-fleshed fish. Includes species like sea bream (鯛(たい)), flounder (ヒラメ), and cod (タラ). The category is based on the color of the raw flesh.
白身魚(しろみざかな)のフライが好(す)きだ。
I like fried white fish.
離乳食(りにゅうしょく)には白身魚(しろみざかな)がおすすめだ。
White fish is recommended for baby food.
白身魚(しろみざかな)は淡泊(たんぱく)な味(あじ)わいで、どんな料理法(りょうりほう)にも合(あ)う。
White fish has a light, delicate flavor and suits any cooking method.

A culinary and everyday term for fish whose flesh is white or pale when raw. This is a fundamental category in Japanese food culture, used at sushi bars, in recipes, and in nutritional advice.

COMMON EXAMPLES:

  • 鯛(たい): sea bream
  • 鱈(たら): cod
  • 鰈(かれい): flounder
  • 鱸(すずき): sea bass

COMMON COLLOCATIONS:

  • 白身魚(しろみざかな)のフライ: fried white fish
  • 白身魚(しろみざかな)の刺身(さしみ): white fish sashimi
  • 白身魚(しろみざかな)の煮付(につ)け: simmered white fish

RELATED TERMS:

  • 赤身魚(あかみざかな): red-fleshed fish (tuna, bonito, etc.)
  • 青魚(あおざかな): blue-backed fish (mackerel, sardines, etc.)
  • 白身(しろみ): white flesh; also means egg white
general
Added 2026.4.1 5:16
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