Tsurizukan

Fish

Japanese Anchovy カタクチイワシ

Engraulis japonicus ・ カタクチイワシ科

Japanese Anchovy (Engraulis japonicus)
Photo: Kingfisher / CC BY-SA 4.0 — source

Catch season

A small sabiki fish, but its real value to an angler is as a signal: when the anchovies are in, the jacks and cutlassfish that hunt them are close behind.

About

Its lower jaw is so small that the fish looks as if it has only an upper one, which is exactly what its Japanese name describes; the mouth opens back past the eye. The body is slender and almost cylindrical, blue-grey above and silvery below. It feeds on the move, swimming with its mouth open and straining plankton from the water. Reaching about 18 cm, the young are sold as shirasu whitebait while adults become niboshi stock fish and anchovies.

Basics

Scientific name
Engraulis japonicus
Family
カタクチイワシ科
Japanese name
カタクチイワシ
Kana
かたくちいわし
Waters
Sea of Japan, Northern Pacific coast, Southern Pacific coast, Seto Inland Sea, East China Sea & western Kyushu
Size
12 cm (max 18 cm)
Time of day
Dawn, Dusk
Depth (tana)
At the surface, where the schools can be dense enough to look like a dark stain on the water.

How to catch it

A staple of sabiki fishing from breakwaters and quay walls. Chum with tiny amiebi shrimp and use hooks of size 2 or smaller, fishing where the current runs and waiting for a school to arrive.

Sabiki (bait-jig) fishing from a Breakwater / Pier

Recognised by the mouth, which appears to split back beneath the eye. When these start coming, the jacks and cutlassfish hunting them are close, so it is worth having a live-bait or jigging outfit ready.

Waters: Sea of Japan, Northern Pacific coast, Southern Pacific coast, Seto Inland Sea, East China Sea & western Kyushu

Kit for this fish

Sabiki starter kit ・ Kit total ¥14,000–32,000

Always include the life jacket, and add the child version if you are bringing children. This kit alone is enough to start.

Product links may be affiliate links. Prices move, so treat the ranges as a guide.

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Eating

Eating quality 3/5 ★★★☆☆

Spoils very quickly; better fried in tempura or dried. Judge freshness strictly before eating it raw.

Best eating: June–September

Rules

Check the local prefectural fishery regulation.

Closed seasons and size limits — how to find the numbers, which differ by prefecture

This article organises general information and is not legal advice. Rules differ by municipality and by fishery cooperative, and they change. Always check the current rules for where you are going.

Other fish taken the same way

Other fish from the same kind of place