keiji; juvenile chum salmon
A young chum salmon (Oncorhynchus keta) that has not yet migrated to the ocean; prized as a delicacy in Japanese cuisine.
In Hokkaido, keiji is treated as a high-grade ingredient.
Keiji sashimi is rich in fat and delicious.
Standard kanji spelling for this term.
Katakana spelling, commonly used in culinary contexts or for emphasis.
The term 鮭児 (keiji) combines 鮭 (salmon) and 児 (child), literally meaning 'salmon child'. It refers to a juvenile chum salmon that has not yet migrated to the ocean.