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)
general
Added 2026.4.28 1:21
25500/25871_aozakana