Seafood

Japanese smelt

ワカサギ　わかさぎ　wakasagi

Also known aswakasagi

At its best in Jan, Feb, Nov, Dec

Japanese smelt (wakasagi), Japanese seafood — Japanese smelt (wakasagi) is at its best in Jan, Feb, Nov, Dec. It is in the market from Oct to Apr.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Japanese smelt: Tempura — Tempura

Fried whole and eaten head to tail.

Japanese smelt: Karaage (deep-fried) — Karaage (deep-fried)

Dusted with flour and fried, fragrant down to the bones.

Japanese smelt: Nanban-zuke — Nanban-zuke

Fried then marinated, which also helps it keep.

Japanese smelt: Tsukudani — Tsukudani

Simmered sweet and savoury, which keeps well.

How to choose

A translucent silver body with clear eyes, and flesh that has not broken up.

Storage

Small and quick to spoil. Refrigerate and use the same day. It also freezes once prepared.

Main areas

Hokkaido
Aomori
Ibaraki
Nagano

Good to know

Fishing for it through a hole cut in lake ice is a sight of winter in Japan. The bones are soft and the innards only gently bitter, so it is eaten whole without preparation. It lives in both sea and lake, and lake fish complete their lives within a year.

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