Ao Sakana(ao zakana)

The term ao sakana covers a group of fish with a blue-greenish back that are widely used in Japanese cuisine. The best-known representatives include saba, iwashi and kohada. These fish are particularly rich in omega-3 fatty acids, especially DHA and EPA, which are essential for human health and cannot be produced by the body itself. Ao sakana is used in various preparations such as sashimi, sushi, grilled or in stews. These fish are characterized by a high content of protein and unsaturated fatty acids, which help to lower cholesterol and promote heart health. Due to their high nutritional value, ao sakana are often included in the daily diet.