広島県の家庭における魚介類の調理状況

抄録

A questionnaire survey was conducted to investigate the fish and shellfish dishes of 171 households in Hiroshima prefecture. The total number of dishes that appeared on replies to the questionnaire was 4,551.
Horse mackerel, squid, yellowtail, short-necked clam and mackerel were the most frequently used fish and shellfish species. Although oysters, black sea bream, hairtail, japanese anchovy and sea cucumber were the species of fish with the largest catch in Hiroshima, they were not the most frequently cooked.75.1% of the fish and shellfish dishes were served uncooked or prepared by broiling, stewing or frying. Most were served in the Japanese style,64.4% of the broiled fish being flavored with salt and 75.2% of the stewed fish being cooked in soy sauce. In contrast, western-style dishes with added pepper and butter were less frequently served. The fish species most characteristic of Hiroshima prefecture, Japanese anchovy was cooked as tempura or served as sashimi, black sea bream as shioyaki (broiled with salt), and small shrimp as soup and shioyude (boiled with salt).