Konosirus punctatus, the Dotted gizzard shad, is a species of fish that occurs in the west Pacific Ocean along the Asian coast. .
In Japan the adult fish is called konoshiro while the younger are called kohada (or shinko). The young catch are pickled in vinegar, and subsequently used standalone or as a neta for sushi. The silvery skin with dotted marking is kept on when used as sushi or su-jime, although the epidermis (usukawa or "thin skin") may or may not be peeled away.
In Korea, we either grill or eat it in raw,etc. There is a legend in Korea..
this means that in ancient Korea, when the daughter-in-law intended to escape from house or the daughter-in-law had left the family, when she smelt the smell while the mother-in-law was grilling the fish, she would return home without hesitating. This indicates that how delicious this fish is.....^-^
在韩国，韩国人喜欢煎烤或当生鱼片吃等料理法。 其中也有一段传说 。。。。
Konosirus punctatus / the Dotted gizzard shad
1. Remove the intestine of fish, wash ,drain and rinse.
2. Sprinkle some salt on it.
3. Put some cooking oil on the pan ,grill until golden brown colour.