Grilled Japanese Trout “Amago”

Amago is now in season from spring to summer in Japan.

These fishes are called “Amago” (Oncorhynchus masou ishikawae), that is popular in fishing in a mountain stream.

Amago, Japanese trout (Oncorhynchus masou ishikawae)

Oncorhynchus masou ishikawae has tow Japanese name.  A sea-run form is called “Satsuki-masu”and a land-locked form is called “Amago”.  Satsuki-masu is written “五月鱒” in Kanji, and Amago “雨子” or “雨魚“, and the former means “May trout” and the latter “rain child” or “rain fish”.

 

Amago, Japanese trout (Oncorhynchus masou ishikawae)
Amago, Japanese trout (Oncorhynchus masou ishikawae)
Amago, Japanese trout (Oncorhynchus masou ishikawae)
Amago, Japanese trout (Oncorhynchus masou ishikawae)

The body of “Amago” has parr marks and red spots characteristically.

 

  1. Remove the gut by using chopsticks, in a way of Tsubonuki.  How to do”Tsubonuki”.
  2. Sprinkle salt and leave for 10-15 minutes.
  3. Bake them in oven at 200 degrees C for 15-20 minutes.

 

Itadakimasu!

Grilled Japanese Trout “Amago”

・Amago
is land-locked Oncorhynchus masou ishikawae. 雨子 or 雨魚(あまご) literally “rain child” or “rain fish”