Japanese sardines (Maiwashi) and horse mackerel (Aji) are both blue-backed fish known for their high nutritional value. However, there are important differences in how they should be stored. In particular, Maiwashi have soft flesh and spoil easily, requiring quick processing and appropriate storage. Below is a summary of the differences in storage methods and precautions for Maiwashi and Aji.

Differences and Precautions in Storing Japanese Sardines (Maiwashi) and Horse Mackerel (Aji): food safety image
Do not judge raw-food safety from an image alone; check labeling, temperature, time, and handling conditions.
## Storage Method for Japanese Sardines (Maiwashi)

Immediately after catching, remove the internal organs from Maiwashi and wash thoroughly under running water. Wipe off moisture thoroughly with kitchen paper and wrap tightly with plastic wrap. Then store in the refrigerator’s chilled compartment. Ideally, consume within one day of purchase when storing refrigerated. If you cannot finish eating them, consider freezing. When freezing, wrap each fish individually with plastic wrap, place them in a freezer storage bag, and store in the freezer. Aim to consume frozen Maiwashi within 2 to 3 weeks.

Storage Method for Horse Mackerel (Aji)

Similarly, remove the internal organs from Aji and wash well under running water. Wipe off moisture thoroughly with kitchen paper and wrap with plastic wrap. When storing in the refrigerator’s chilled compartment, it is recommended to consume within 2 to 3 days of purchase. For freezing, wrap each fish individually with plastic wrap, place them in a freezer storage bag, and store in the freezer. Aim to consume frozen Aji within 2 to 4 weeks.

Precautions

  • Check Freshness: Fish freshness can be judged by clear eyes, firm skin, and rounded body shape. Avoid fish that have lost these qualities.

  • Hygiene Management: When handling fish, keep hands and kitchen tools clean to prevent cross-contamination.

  • Observe Storage Duration: Adhere to the recommended storage periods and consume early to maintain freshness and flavor.

Summary

There are several important differences in how Maiwashi and Aji should be stored. Particularly, Maiwashi have soft flesh and spoil easily, so prompt processing and proper storage are essential. To preserve freshness, handle the fish soon after purchase and store them properly.