青 魚(あおざかな)

あおざかな

noun

blue-backed fish (mackerel, sardines, etc.)

1. blue-backed fish (mackerel, sardines, etc.)

A category of fish with bluish backs, including mackerel, sardines, saury, and horse mackerel. Known for being rich in omega-3 fatty acids.

青魚(あおざかな)は体(からだ)にいい。

Blue-backed fish are good for your health.

青魚(あおざかな)の刺身(さしみ)は新鮮(しんせん)でないと食(た)べられない。

You can't eat blue-backed fish as sashimi unless it's very fresh.

青魚(あおざかな)にはDHAやEPAが豊富(ほうふ)に含(ふく)まれている。

Blue-backed fish are rich in DHA and EPA.

青魚(あおざかな)の煮付(につ)けは生姜(しょうが)を入(い)れると臭(くさ)みが取(と)れる。

Adding ginger when simmering blue-backed fish removes the fishy smell.

A culinary and nutritional category rather than a strict biological classification. The name literally means "blue fish" and refers to fish whose backs appear blue or silver-blue. These fish are a staple of Japanese cuisine and are frequently discussed in health contexts.

Common examples

鯖(さば): mackerel
鰯(いわし): sardine
秋刀魚(さんま): Pacific saury
鯵(あじ): horse mackerel
鰤(ぶり): yellowtail

Common collocations

青魚(あおざかな)の刺身(さしみ): blue-backed fish sashimi
青魚(あおざかな)の煮付(につ)け: simmered blue-backed fish
青魚(あおざかな)アレルギー: allergy to blue-backed fish
青魚(あおざかな)が苦手(にがて): not good with blue-backed fish

Similar words

白身魚(しろみざかな): white-fleshed fish (sea bream, flounder, etc.)
赤身魚(あかみざかな): red-fleshed fish (tuna, bonito, etc.)
光り物(ひかりもの): shiny/silver-skinned fish (sushi term, overlapping category)

Related Words

Compare: 白身魚(しろみざかな) (white-fleshed fish)

general

Added 2026.4.28 1:21 · Revised 2026.9.2 13:02

25500/25871_aozakana