{"id":3693,"date":"2023-06-14T09:45:29","date_gmt":"2023-06-14T00:45:29","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=3693"},"modified":"2025-10-14T09:41:23","modified_gmt":"2025-10-14T00:41:23","slug":"deepsea-smelt-nigisu","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/deepsea-smelt-nigisu\/","title":{"rendered":"Deepsea smelt (Nigisu)"},"content":{"rendered":"
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The appearance of Deepsea smelt (Nigisu)<\/p><\/div>\n

Common name: Deepsea smelt, Halfbanded argentine, Japanese silverside, Japanese argentine<\/span><\/p>\n

Japanese name: Nigisu<\/span> (\u4f3c\u9c5a)<\/span><\/p>\n

Taiwan common name: \u534a\u5e36\u6c34\u73cd\u9b5a\u3001\u6c34\u73cd\u9b5a<\/span><\/p>\n

Chinese common name: \u534a\u5e26\u820c\u73cd\u9c7c<\/span><\/p>\n

Korean common name: \uc0db\uba78<\/span><\/p>\n

French common name: Argentina du Pacifique<\/span><\/p>\n

Spanish common name: Argentina del Pac\u00edfico<\/span><\/p>\n

Portuguese common name: Argentina-do-Jap\u00e3o<\/span><\/p>\n

Russian common name: \u0410\u0440\u0433\u0435\u043d\u0442\u0438\u043d\u0430 \u044f\u043f\u043e\u043d\u0441\u043a\u0430\u044f, \u042f\u043f\u043e\u043d\u0441\u043a\u0430\u044f \u0431\u043e\u043b\u044c\u0448\u0435\u0440\u043e\u0442\u0430\u044f \u0430\u0440\u0433\u0435\u043d\u0442\u0438\u043d\u0430, \u043f\u043e\u043b\u043e\u0441\u0430\u0442\u0430\u044f \u0441\u0435\u0440\u0435\u0431\u0440\u044f\u043d\u043a\u0430<\/span><\/p>\n

Scientific name: Glossanodon semifasciatus (Kishinouye, 1904)<\/span><\/span><\/p>\n

Nigiri sushi detail:\u00a0Deepsea smelt (Nigisu) Nigiri sushi<\/a><\/span><\/p>\n

Characteristics:<\/span><\/p>\n

Deepsea smelt (Nigisu) is distributed in the Pacific Ocean south of Sagami Bay and along the coast of the Sea of Japan. It inhabits the seafloor at depths of 70~400m in groups. The body length is about 20 cm. Its body shape is elongated and cylindrical. Its body color is pale blue on the back and silvery white on the belly.<\/span><\/p>\n

Nigisu is mainly used as a material for dried fish and fish paste, as it fades quickly in freshness. The flesh is slightly bluish, but the taste is rather light and flavorful.<\/span><\/p>\n

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Common name: Deepsea smelt, Halfbanded argentine, Japanese silverside, Japanese argentine Japanese name: Nigisu (\u4f3c\u9c5a) Taiwan common name: \u534a\u5e36\u6c34\u73cd\u9b5a\u3001\u6c34\u73cd\u9b5a Chinese common name: \u534a\u5e26\u820c\u73cd\u9c7c Korean common name: \uc0db\uba78 French common name: Argentina du Pacifique Spanish common name: Argentina del Pac\u00edfico Portuguese common name: Argentina-do-Jap\u00e3o Russian common name: \u0410\u0440\u0433\u0435\u043d\u0442\u0438\u043d\u0430 \u044f\u043f\u043e\u043d\u0441\u043a\u0430\u044f, \u042f\u043f\u043e\u043d\u0441\u043a\u0430\u044f \u0431\u043e\u043b\u044c\u0448\u0435\u0440\u043e\u0442\u0430\u044f \u0430\u0440\u0433\u0435\u043d\u0442\u0438\u043d\u0430, \u043f\u043e\u043b\u043e\u0441\u0430\u0442\u0430\u044f \u0441\u0435\u0440\u0435\u0431\u0440\u044f\u043d\u043a\u0430 Scientific name: Glossanodon semifasciatus (Kishinouye, 1904) Nigiri sushi detail:\u00a0Deepsea smelt (Nigisu) Nigiri sushi Characteristics: Deepsea smelt (Nigisu) is distributed in the Pacific Ocean south of Sagami Bay and along the coast of the Sea of Japan. It inhabits the seafloor at depths of 70~400m in groups. The body length is about 20 cm. Its body shape is elongated…<\/p>\n","protected":false},"author":2,"featured_media":3696,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[20],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3693"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=3693"}],"version-history":[{"count":12,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3693\/revisions"}],"predecessor-version":[{"id":7950,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/3693\/revisions\/7950"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/3696"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=3693"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=3693"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=3693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}