Amago trout is a beautiful freshwater fish traditionally found in the clear streams of Tsu, Mie Prefecture. Often called the “queen of freshwater fish” in Japan, it is prized for its delicate flavor and elegant appearance. Because the fish’s appearance and quality are influenced by its natural environment, amago from the Misugi area is considered particularly exceptional.
The 20-kilometer stretch of the Sakumoto River basin, a tributary of the Kumozu River that flows through Misugi, is designated as part of a quasi-national park and is well known as a popular destination for amago fishing. The area has developed its own culinary traditions, with a variety of preparations designed to bring out the fish’s natural flavor.
Amago is especially in season in early summer, although it can be enjoyed throughout the year. Popular dishes include salt-grilled amago, sashimi, deep-fried fish, nanbanzuke (fish marinated in a sweet-and-sour sauce), and kanroni, a sweet-savory simmered preparation.
When cooked slowly, the bones become tender enough to eat, making the fish easy to enjoy. Served raw as sashimi, its flesh has a pleasantly firm, crisp texture that offers a different experience from the cooked dishes.
For visitors exploring Mie Prefecture, amago cuisine is a wonderful way to discover the flavors of the region’s clear mountain streams and traditional freshwater fishing culture.