Dialectal term (Kantō region) for the Japanese anchovy (Engraulis japonica); an abbreviation of ひしこいわし. Usually written in kana.
See also: ヒシコイワシ (ひしこいわし)
In this area, there is a custom of drying and eating Japanese anchovies.
ひしこは小さいけど、だしを取ると美味しい。
Hishiko are small, but they make a delicious broth.
Usually written in kana; the kanji forms 鯷 and 鯷魚 are rare and mainly used in specialized contexts.
Katakana spelling, sometimes used in menus or product names.
Rare kanji form; the character 鯷 is not commonly used in modern Japanese.
Rare kanji compound; 魚 is redundant and this form is seldom seen.
Abbreviation of ひしこいわし, itself a dialectal name for the Japanese anchovy. The exact origin of ひしこ is uncertain, but it may be related to the fish's small, slender shape.