Ayu

The ayu, also known as sweetfish, is a captivating species native to East Asia, predominantly found along the coasts of Japan, Korea, China, Hong Kong, and Vietnam. A member of the genus Plecoglossus and the family Plecoglossidae, this fish is renowned for its sweet-tasting flesh and distinctive lifecycle.

One notable aspect of the ayu is its amphidromous nature, meaning it migrates between freshwater and marine environments at different stages of its life. Typically, the ayu has a lifespan of about a year, hence its nickname "year-fish" although some individuals can live up to three years.

The ayu exhibits dietary versatility as an omnivore, consuming a variety of food sources such as algae, crustaceans, insects, sponges, and worms. Regarding reproduction, the ayu usually spawns in the lower parts of rivers during autumn. The eggs hatch and the larvae are carried downstream to the sea, where they spend the winter before migrating back upstream in the spring to grow and mature. Some ayu populations, however, remain in freshwater throughout their lives, breeding in lakes and streams.

In East Asian cuisine, the ayu is celebrated for its distinctively sweet flavor, reminiscent of melon and cucumber. It is caught using various techniques, including fly fishing, fish traps, and decoys. In Japan, a unique method called cormorant fishing is also employed, where trained birds catch the fish and deliver them to the fishermen. Besides commercial fishing, ayu is also cultivated for sport fishing.

In Japanese culinary traditions, ayu is often presented in an appealing manner. Chefs skewer the fish to create the illusion that it is swimming, enhancing the dining experience. Whether cherished for its flavor or its visual presentation, ayu occupies a special place in East Asian gastronomy.