Japanese Seafood Vocab

Spanish mackerel, horse mackerel.

minced Spanish mackerel

Red clam

Lean tuna, cut from the back of the fish.

Sweet shrimp, usually served raw.

Monkfish liver.

Monkfish stew.

Conger eel (saltwater).

Yellow clam, meat of trough shell

Abalone, ear shell

Sweetfish, a medium sized river fish, salmon

Small water snails.

Osaka-style pressed and molded mackerel sushi.

tube shaped, hollow browned fish cake.

Medium fatty tuna, from the upper belly.

Japanese soup stock prepared in a variety of ways including with fish parts, soy sauce, kelp, and mushrooms.

cooked shrimp or prawn.

meat at the end of Halibut fin, or the orangy meat that surrounds a scallop.

blowfish, requires a licence for preparation as it is poisonous if prepared incorrectly!

Blowfish soup; fish, tofu, vegetables, boiled together and served with ponzu dipping sauce

Adult Japanese yellowtail

pike conger

Sailfin Sandfish.

a variety of black seaweed in tiny threads seaweed

fish sliced for serving with the silver fish skin left on.

flounder or Halibut

surf clam.

scallops

small octopus

Squid

Squid's tentacles.

a mainstay in Hokkaido, includes salmon, various vegetables and tofu boiled in a 'miso' (bean paste) broth

salmon roe.

innards

Char (type of fish)

Sardine

a prefix meaning locally made or caught.

grilled eel on skewers, dipped and broiled in soy-based sauce

a generic term for shellfish.

marine products, sea- (prefix)

seafood

Swordfish, marlin

fish cakes; processed white fish sold in small "loaves" or tubes (similar to cookie dough tubes in the U.S.)

grilled collar of a Pacific yellowtail

crab meat.

fake crab meat.

Green contents of a crab's intestinal area

a very young yellowtail.

gelatin derived from seaweed.

flounder or　flatfish.

bonito fish.

dried bonito fish used to make dashi; Fish shavings (from tuna) which are used to flavor various Japanese dishes.

gizzard shad, type of fish

koi - Saltwater carp.

Tangle or dried kelp, a species of seaweed used in many dishes as a seasoning but an especially basic ingredient for making Dashi.

Black snapper.

tuna

Trout

blue Marlin.

Marinated pollock roe (fish eggs)

Long neck clam.

A slice of fish or other topping atop vinegared rice.

Rainbow trout.

``Dancing shrimp,'' ama ebi served living.

Fattest tuna; high quality tuna

Very light Korean scallion pancake.

mackerel

salmon

seasoned shredded cod fish (pink powder)

Pacific maury; Japanese mackerel.

raw Seafood, usually slices or slabs of raw seafood, such as tuna and octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi

Small crabs.

young sea bass; young Japanese sea perch

mantis shrimp.

codfish eggs

whitebait, icefish or salangid.

Albacore tuna.

Sushi/sashimi fish which are relatively white in color.

Bits of fish scraped from the bones, used in rolls.

Japanese sea perch, striped bass or rockfish.

sea bream, porgy or snapper.

razor-shell clam.

a fish-shaped sweet made of pancake-like batter usually made with a filling of anko or custard

octopus.

octopus dumplings / balls

sliced tuna roll

Rice topped with Deep-fried Prawns & Fishes

flying fish roe

egg cockle clam

more expensive fat tuna

Rice topped with Glaze-grilled Eel

freshwater eel. grilled or smoked eel

eel roll.

eel innards.

sea urchin.

lobe-leaf seaweed, possibly dried, in strands.

toasted seaweed.

pot of chicken or seafood, and vegetables in a dashi broth, usu. cooked at the table (traditionally a winter meal)