Blue-backed fish
Blue-backed fish (背の青い魚 se no aoi sakana);also referred to asBlue-fish (青魚 aozakana)is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy. Blue-backed fish tend to be high in the essential amino acid, histidine, as well as the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and are generally said to have health benefits when included in a balanced diet, including such effects as reducing cholesterol.
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Blue-backed fish
Blue-backed fish (背の青い魚 se no aoi sakana);also referred to asBlue-fish (青魚 aozakana)is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor. It is not a scientific categorization, but refers to commonness in outer appearance, fleshiness and oiliness and include such species of fish as sardine, mackerel, herring, perch and anchovy. Blue-backed fish tend to be high in the essential amino acid, histidine, as well as the omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and are generally said to have health benefits when included in a balanced diet, including such effects as reducing cholesterol.
has abstract
Blue-backed fish (背の青い魚 se no ...... if they share other qualities.
@en
青魚(あおざかな、あおうお)とは、食用魚のうちイワシ類・サバ ...... n:bluefishは、魚類の特定の種などを指すものである。
@ja
Wikipage page ID
15,666,449
Wikipage revision ID
690,465,778
hypernym
comment
Blue-backed fish (背の青い魚 se no ...... fects as reducing cholesterol.
@en
青魚(あおざかな、あおうお)とは、食用魚のうちイワシ類・サバ ...... n:bluefishは、魚類の特定の種などを指すものである。
@ja
label
Blue-backed fish
@en
青魚
@ja