福岡県における郷土料理の調査研究(第 6 報) : 筑後地方におけるエツ料理について
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概要
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1. Recently the etsu dish has become to be prepared and served for the people even in the restaurant. In Joozima-Machi, Mizuma-Gun, Fukuoka Prefecture, some people have been enjoying themselves by cooking the etsu fish for more than 40 years, and some people want this local etsu dish to become more popular. An old tradition says that when Kobotaishi, an eminent Japanese priest, came to this district, he thraw some bamboo-leaves into the Chikugo River as he had no money for his hotel bill, and these leaves were changed to the etsu fish. 2. The etsu fish are classified into the Coilia of Engranlide. They are distributed in the eastern and southeastern parts of Asia and live in the low salt water of the mouth of a river and the shallow sea. The etsu fish in the Ariake Sea are an intermediate type between the Coilia mystus and Coilia ectenes in the sea near the Korean Peninsula and they are rather similar to the Coilia ectenes. The haul season of the etsu fish is from the end of May to the beginning of August, and the haul is minimum in May and maximum in June and July. There are many thin etsu fish after egg-laying in the end of July. Accordingly, the period of haul season is very short. We are necessary to get the haul licence of Mayor of Fukuoka Prefecture to catch the etsu fish, and some restrictions are imposed on how to catch the etsu fish. 3. The etsu is a long and flat fish, and its colour is light blue-brown in the back and silver-white in the side. The length of the body is 25-30cm and the weight is about 100-140gr. The chemical composition of the etsu fish has not been authorized yet, but the protein is more and the fatty matter is less than that of Eirumeus microtus (Temminek & Schlegel), according to the chemical analysis of the Fisheries Experimental Station of Faculty of Agriculture of Kyushu University. 4. As the etsu fish has many small bones, we must cut them in the cooking. The freshness of this fish is not so good for its short life after landing, so the etsu dish is limited only in this district. The whole body is served for cooking, and there are about 20 kinds of cooking method. Furthermore, it is desired that we will be able to make the dried and canned goods of the etsu fish as the storaged food. 5. The etsu fish has a different special smell from that of a river fish such as a carp or a crucian carp. As the etsu fish has good taste and is nutritious, we must develop the breeding technique of the etsu fish for expanding the human food.
- 福岡国際大学・福岡女子短期大学の論文
- 1975-12-31
福岡国際大学・福岡女子短期大学 | 論文
- 冨元國光教授業績・社会活動(大学を去るにあたって)
- 日本と東アジアの景気動向 : 回復に向う景気
- 現代日本の豊かさ : その中の不安と希望
- 「今昔物語抄」の本文研究 (2) : 異本との関係をめぐって
- 「今昔物語抄」の本文研究 (1) : 現存「今昔物語集」諸本との関係をめぐって