Description
鰆魚體態細長，肉質細嫩，是一種白身魚食材。鯖魚每年隨著春天的到來遷徙到日本的瀨戶內海產卵，因此得名。在日本關西地區，鰆魚魚子也被作為美味食材，因此認為旬的季節在春季；而在日本關東地區，產卵前脂質含量最高的冬季被認為是鰆魚的旬。鰆魚料理中最常見的是照燒、鹽燒，新鮮的可以作為刺身。
The mackerel has a slender body and tender meat, which is a kind of white fish food. Mackerel migrates to Japan’s Seto Inland Sea every year with the arrival of spring to spawn, hence the name. In the Kansai region of Japan, mackerel roe is also used as a delicious ingredient, so the season of ten days is considered to be in spring; in the Kanto region of Japan, the winter with the highest lipid content before spawning is considered to be the ten days of marigold. The most common types of mackerel dishes are teriyaki and salt-grilled, and fresh ones can be used as sashimi.
