Cookbook:Sweetfish
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| Category | Fish |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Sweetfish or ayu is a small fish with cucumber or melon scented-flesh and sweet flavour.[1][2] The fish live in freshwater streams in Japan, where they are usually either fried, prepared as sushi, or broiled with salt. They are also eaten in Korea.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ Gadsby, Patricia; Eschliman, Dwight (November 25, 2004). "The Chemistry of Fish". Discover Magazine. Archived from the original on 12 Apr 2015.
- ↑ Heiter, Celeste; Press, Things Asian (November 2009). To Japan with Love: A Travel Guide for the Connoisseur. ThingsAsian Press. p. 177. ISBN 978-1-934159-05-7.