Ayu is the Japanese term for the sweetfish (Plecoglossus altivelis). Caught in the summer months, traditionally with trained cormorants, though much more frequently now caught with line or traps. Usually grilled as shioyaki , and served with tade su . Late-season females with roe are called ochiayu.

Categories: Fish
Characteristic of: Japanese cuisine
Contained by: Ayu-meshijp-ro
Also known as:
Japanese: 年魚アユ
Japanese (Romanized): Sweetfish
Latin species name: Plecoglossus altivelis
References:
The Sushi Geek: Ayu (鮎 / Sweetfish)
Sushipedia: Ayu
A Dictionary of Japanese Food; Hosking, Richard, 1995
Inbound Links
Ayu-meshi


Unlinked Mentions
Putu ayu

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