Pry open the fragrantly grilled Ayu and discover its plump and tender flesh. The name “Ayu” is quite meaningful. Fresh Ayu is said to have an aroma similar to cantaloupe and watermelon, hence the name “fragrant” fish.

What is Ayu?

Ayu is a fish species found only in Asia, primarily in Japan, South Korea, Taiwan, and China. When selecting Ayu, look for a firm, plump belly, bright, clear eyes, and a slimy, slimy body. This means you can buy it.

Ayu has a long, flat body with a yellow-green color and a silvery-white stripe. Ayu are primarily found in Japan. Ayu have a short lifespan of only about a year and die after spawning, hence the name “year-old fish.”

Ayu meat contains high-quality protein and contains fish-derived unsaturated fatty acids such as DHA and EPA. DHA supports brain development, while EPA supports cardiovascular health.

Ayu is a freshwater fish, making it a more suitable daily choice and food compared to larger deep-sea fish. It also contains a variety of mineral nutrients, such as potassium, phosphorus, sodium, calcium, and magnesium. The vitamin A in the fish’s flesh is also beneficial for vision.

Choose ayu that has a firm, slimy body.

To enjoy fresh ayu, you must carefully select it. First, inspect the fish’s eyes and body. If the eyes are clear and bright, not cloudy, it indicates relative freshness.

The body of ayu should have a slimy, slimy texture. If the fish is thick, gently touch the belly with your fingers. If the flesh feels firm and thick, you can expect a delicious ayu.

To cook, simply rub the fish with salt and oven-roast it for a quick and delicious meal. Ayu is best enjoyed for its simple, fresh flavor and nutritional value. Ayu’s internal organs have a slightly bitter taste; remove them before serving. Alternatively, add lemon juice or citrus vinegar to remove the bitterness and greasiness.