The ayu sweetfish (Plecoglossus altivelis), ayu (アユ, 鮎, 年魚, 香魚) or sweetfish, is a species of fish. It is the only species in the genus Plecoglossus and family Plecoglossidae. It is a relative of the smelts and other fish in the order Osmeriformes.

Dec 19, 2022 · Ayu (鮎, アユ) is a small, slim fish that typically only survives in extremely clean water, earning it the rather elegant nickname seiryu no jouou (清流の女王) – “the queen of clear rivers.”

Ayu Fish is a prized delicacy in traditional Japanese cuisine, known for its sweet flavor and distinctive melon and cucumber aromas. It holds cultural significance as a symbol of summer in Japan and is often used in autumn sushi menus.

Aug 17, 2018 · Ayu is one of anadromous fish so it’s born in a river and grows up in the ocean and comes back to its native river again. When it’s young, it has microbes in ocean but after that it has only moss or alga. The key point is that those food only grows in transparent rivers. That’s why it lives only in extremely clean rivers.

Sweetfish, or ayu, is a small, slender fish that thrives in spotless and clear water. This characteristic has earned it the elegant nickname “the queen of clear rivers” in Japan. The fish is predominantly silver with a darker yellow-green-black tint along its head and spine, and its fins are yellow. Ayu inhabit waters throughout Japan.

Jun 30, 2024 · It is the "ayu," or "sweetfish" - little known outside Asia, but a key part of summer in Japan. Its scent has led people to call it "the fragrant fish," and the soft flavor of its meat holds a...

Ayu is a highly valued seafood in East Asia because of its unmistakable sweetish taste, whose aromas are said to remind of melon and cucumber. It has a pleasant texture and a strong umami taste. The intense taste known from wild-caught ayu …

Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste. Ayu is called sweetfish in English for its delicate taste, and a sweet aroma, like watermelon. Salt grilling over low heat is the most common method of cooking, and …

In Japan, ayu is also known as a summer delicacy and called 'kougyo' (香魚), literally translated as 'fragrant fish' in Japanese. Ayu is in season from July to October. They feed on algae growing on stones in the water.

Imaiyu coming from ima (now) - iyu (fish), stands for fish in season or those that can be caught with nearshore fishing. Okinawa, although surrounded by the ocean in all directions, doesn’t have that much variety of fish dishes to be enjoyed.