鲣 (jiān) - Skipjack tuna — a species of tuna (Katsuwonus

鲣Tone 1

jiān ｜ 15 strokes ｜ radical:

嘉健

鲣 · jiān

Skipjack tuna — a species of tuna (Katsuwonus pelamis) known for its firm, dark red flesh, commonly used in Japanese cuisine, especially for making katsuobushi (dried bonito flakes).

Skipjack tuna — a species of tuna (Katsuwonus

Usage highlights

Skipjack tunaBonito flakesSeared skipjackSkipjack fishingDried bonitoBonito stock

Synonyms

  • 鲣鱼— skipjack tuna (full term)
  • 正鲣— true skipjack (alternate name)
  • 柴鱼— bonito fish (culinary term)

Usage & contexts

Examples

  • Katsuobushi is made from dried skipjack tuna (鲣鱼).
  • The skipjack is a medium-sized tuna species (鲣).
  • We ate tataki made with skipjack (鲣のたたき).
  • This dashi broth uses shavings from dried skipjack (鲣节).

Collocations

  • Skipjack tuna(鲣鱼)
  • Bonito flakes(鲣节)
  • Seared skipjack(鲣たたき)
  • Skipjack fishing(鲣钓)
  • Dried bonito(鲣干)
  • Bonito stock(鲣出汁)

Idioms

  • None directly associated; term is primarily a zoological/culinary noun.

Cultural background

FAQ
  • The skipjack tuna is culturally significant in Japan, where its dried form (katsuobushi) is a fundamental ingredient for dashi broth.
  • In Japanese cuisine, shaving katsuobushi over dishes like okonomiyaki or takoyaki is a common practice.
  • The character 鲣 combines the fish radical (鱼) with the character for firm/solid (坚), reflecting the fish's firm flesh.

FAQ