Sardine
(Iwashi)
Sardinops melanostictusAlso
see: Sardine
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The
sardine is tastiest during autumn and early
winter. It is a very weak fish, and can die instantly if pulled out of
the
water. Their scales can come off, and they are not tough enough to
handle the
atmospheric pressure as long as other fish. It also spoils very quickly
and is thus
widely known for its fishy smell. Sardines were very abundant, and
called the “rice
fish” because they were cheap as rice, and considered the food for the
poor. They
are decreasing in catches around Japan
and feared of becoming rare
in the near future.
Though
the sardine is considered a poor
mans’ fish, it is a delicacy to eat it raw since it is difficult to
have them
in a fresh state. Raw sardines are sweet, and very rich in texture.
Sardines
are also packed with EPA and DHA (omega 3 fats), which are a
characteristic of
shiny fishes, and thus they are very healthy for the cardiovascular
system.
The
name iwashi is thought to have come
from the word iyashii or (low in
rank). They are good prepared as sashimi, grilled,
tempura, or fried with bread curmbs.
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