“Wakasagi” Fish Escabeche

Wakasagi is a Japanese smelt, Hypomesus nipponensis.

Escabeche dish is generally called “Nanbanzuke” in Japanese, written “南蛮漬け” in Kanji literally “southern barbarian pickle”
“Wakasagi” is popular as an ingredient of “Nanbanzuke”.

"Wakasagi" Fish Escabeche
“Wakasagi” is a  Japanese smelt, Hypomesus nipponensis.  Mainly they live in fresh-water lake, although they are native to brackish water.
Wakasagi, Japanese smelt
Wakasagi, Japanese smelt

They become adult in one year.

Wakasagi, Japanese smelt
The small ones are soft and also thin bone , it can be whole eat.
Wakasagi, Japanese smelt
Wakasagi, Japanese smelt
Wakasagi, Japanese smelt
Today’s recipe : Fried Wakasagi, grilled paprika, sliced onion and radish sprout.
Cooking of "Wakasagi" Fish Escabeche
Cooking of "Wakasagi" Fish Escabeche
Cooking of "Wakasagi" Fish Escabeche

Marinated them in vinegar, soy sauce, salt and sugar.

Cooking of "Wakasagi" Fish Escabeche

・Wakasagi
is a Japanese smelt, Hypomesus nipponensis.  公魚(わかさぎ) literally “public fish”  公 is derived from “御公儀の魚”  literally “fish of Shogun family”
・Nanbanzuke
is a Japanese escabeche.  Fried fish pickled in vinegar flavored with chili pepper and welsh onion.  南蛮漬け(なんばんづけ) literally “southern barbarian pickle”