Daiyōgyo

Daiyōgyo in Japanese refers to "substitute fish" or "alternative fish." It denotes fish species that are used as substitutes for more traditional or preferred species, either due to availability, cost, sustainability concerns, or taste preferences. This practice is common in culinary fields, especially in regions where certain fish species are overfished or endangered, prompting chefs and consumers to opt for more abundant and sustainable alternatives without significantly compromising on taste or quality.