Translation guide
In Japanese, 'salted fish' is typically expressed as 塩魚 (shiozakana) for general salted fish, or more specifically as 塩鮭 (shiojake/shioke) for salted salmon, a very common type. The term 干物 (himono) refers to dried fish, which is often salted as part of the preservation process, but is not a direct translation.
Referring to fish that has been preserved or seasoned with salt, in general.
The most direct translation for 'salted fish'. It is a compound of 塩 (salt) and 魚 (fish). This term is understood but not as commonly used in everyday conversation as specific types like salted salmon.
Salted fish has been made as a preserved food since ancient times.
A more technical term for salt-cured fish, often used in food science or historical contexts.
Production of salt-cured fish is thriving in this region.
Referring specifically to salted salmon, a very common type of salted fish in Japan.
Salted salmon, a staple in Japanese cuisine. Often grilled and served for breakfast or in bento. Note the two common readings: しおじゃけ (more casual/common) and しおざけ (slightly more formal).
I grilled some salted salmon for breakfast.
This salted salmon is a bit too salty.
Referring to dried fish, which is commonly salted before drying, but the term emphasizes the drying process.
Dried fish, often salted and then dried. While not a direct translation of 'salted fish', it is a very common food item that is typically salted. Use this when the drying aspect is relevant, or when referring to the common Japanese food.
干物 is specifically dried fish; not all salted fish is dried. If the fish is only salted but not dried, use 塩魚 instead.
I toasted some dried fish and ate it.
Referring to salted fish innards, a delicacy in Japan.
A dish made from salted and fermented seafood guts, often squid (イカの塩辛). While not 'fish' in the strict sense, it is a well-known salted seafood product.
Salted squid guts go well with sake.
In everyday Japanese, people usually refer to specific types of salted fish, like 塩鮭 (salted salmon), rather than the generic 塩魚. When talking about preserved fish in general, 干物 (dried fish) is more common, as it often implies salting.
干物 (himono) means dried fish, which is usually salted first. However, if the fish is salted but not dried (e.g., salt-cured and kept moist), 干物 is not appropriate. Use 塩魚 or describe the method.