What is ainame in sushi?鮎魚女
This time, I looked into the various names and seasons for sushi ainame.
How to call ainame
【ainame】 Green ling アイナメ 鮎魚女
Different regions in Japan have various names for it. In Hokkaido, it is called “Aburako” due to its high fat content for a white fish. In Tohoku, it is referred to as “Shijuu” or “Shinjo” because it is present throughout the year. In Kansai and Shikoku, it is known as “Aburame,” and in Miyagi Prefecture, it is called “Neu” because it is a demersal fish. In Hiroshima, it is sometimes called “Momidanenu,” derived from the habit of enjoying it so much that people even eat the rice seedlings meant for the next year.
The peak season for ainame
The peak season for ainame is in summer when it accumulates nutrients for the autumn spawning period. However, its flavor remains good throughout the year, making it enjoyable year-round. Due to its tendency to lose freshness compared to other white fish, it is essential to handle it live or with ikejime (a humane fish-killing technique). Particularly, individuals caught in the Seto Inland Sea during spring and summer are said to have a delicious taste.
Notable ainame production areas include the Seto Inland Sea and Harima-nada Sea. The Seto Inland Sea, especially the Harima-nada, sees a variety of fish being landed throughout the seasons, ensuring a constant supply of delicious seafood. In Iwate Prefecture, along the Sanriku Coast, the offshore waters experience a rich mix of warm Kuroshio Current from the south, nutrient-rich Oyashio Current from the north, and warm Tsugaru Warm Current from the Tsugaru Strait, creating a diverse marine environment with temperatures ranging from nearly 0°C to over 20°C throughout the year.
