A traditional Japanese family breakfast usually consisted of rice, miso soup, and dried Japanese jack mackerel. Although such a breakfast is only a nostalgic memory, Japanese jack mackerel is a versatile fish that can be used in a variety of dishes such as sashimi, grilled, fried, and dried.
In Japanese, “AJI” means Japanese jack mackerel, but even though there is one type, it is divided into different types. The type that lives in shallow coastal waters is called “KI-AJI” and the type that migrates offshore is called “KURO-AJI”, with KI-AJI being more expensive. In waters where delicious Japanese jack mackerel grows, standards are set and branded to add even more value. The famous brand “SEKI-AJI” is not a fish that common people eat for breakfast.
Japanese jack mackerel is also actively farmed. Recently, research is being conducted not only to study the taste of the fish, but also to increase the speed at which it grows by crossing it with other species, and it is expected to become a brand that surpasses natural Japanese jack mackerel.
Japanese Jack Mackerel
Trachurus japonicus
Location: Ito-city, Shizuoka, Japan
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再生リスト • 海の生物動画集 / Japanese Sea Creatures
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