First, spring fish.
Salty spring fish tastes salty and fresh, and bones and internal organs can be eaten. Although spring fish is small, its unique taste will make delicious caviar bloom on the tip of your tongue when you eat it.
Second, open the fish.
Tender fillets often appear on the menu of Japanese izakaya. The fishy smell of fish fillets is not too obvious, so friends who don't like fish at ordinary times are also convenient to taste. Every bite can feel the fresh and juicy taste of fish, and one bite after another can't stop.
Third, saury.
The slender saury is nutritious, not only cheap, but also delicious when steamed, boiled, fried and roasted. Can be served with white rice, radish paste and miso soup.
Four, blue and white fish
Blue and white fish is a kind of fish suitable for tasting in spring and summer. The meat is firm, sweet and rich, and it is suitable for many cooking methods, whether roasting or boiling, with full flavor.
Verb (short for verb) salmon
As a national food in Japan, salmon has many flavors. Salted salmon is very simple, and many Japanese families will cook it themselves. Freshly baked salted salmon is delicious and perfect with lemon juice.
Silver cod
Soft and tender silver cod melts in the mouth. In Japan, it is famous for baking silver cod in Xijing. Fish need to be pickled with Xijing miso (white miso from Kyoto) and then baked. Delicious fish and sweet miso are a perfect match.