魚料理(さかなりょうり)

Combines 魚(さかな) (fish) and 料理(りょうり) (cooking, dish). A basic culinary term frequently used on menus, in cooking shows, and in everyday conversation about food. In Japanese restaurants, 魚料理(さかなりょうり) on a menu typically refers to the fish course or fish-based entrée.

Common collocations

• 魚料理(さかなりょうり)を作(つく)る: to make a fish dish
• 魚料理(さかなりょうり)の店(みせ): a restaurant specializing in fish
• 旬(しゅん)の魚料理(さかなりょうり): seasonal fish dish
• 和風(わふう)魚料理(さかなりょうり): Japanese-style fish dish

Common types of fish dishes

• 刺身(さしみ): sashimi (raw fish slices)
• 焼(や)き魚(ざかな): grilled fish
• 煮魚(にざかな): simmered fish
• 揚(あ)げ魚(ざかな): fried fish
• 魚(さかな)の南蛮漬(なんばんづ)け: fish in vinegar sauce with vegetables

Similar words

• 肉料理(にくりょうり): meat dish — the counterpart for meat-based dishes
• 海鮮料理(かいせんりょうり): seafood cuisine — broader term including shellfish, squid, and other sea creatures