🍱 Megisu no Dango Jiru

“Megisu” (deep-sea smelt) is a slender fish about 20 cm long that live along the Pacific coast and the Sea of Japan. It is similar in appearance to “kisu” (=Japanese whiting) and another name for megisu is “nigisu”. The name megisu is said to come from the local dialect of Ishikawa meaning big, gaping eyes. The number of megisu caught in Japan is the highest in Ishikawa prefecture and about ten percent of the total is caught in Kanazawa city. The fish is not expensive, and so people use this fish for daily meals. It has a simple taste and is popular among people of all generations. It can be simmered, deep-fried, or dried. It is served as part of local school lunch menus. Megisu should be eaten when fresh so most of the fish caught are eaten locally. Sashimi and sushi using megisu can most often only be eaten in Ishikawa to maintain the freshness. “Megisu no dango jiru” is a way to prepare large amounts of megisu without letting it go to waste. In Ishikawa prefecture, dango jiru is prepared with other types of fish as well, such as sardines and flying fish.