姬鱒 / Himemasu

姬鱒是鮭魚科的淡水魚。原產地為美國、加拿大、堪察加半島、北海道的阿寒湖以及CHIMIKEPPU湖。在日本透過養殖廣泛分布於各種湖泊以及河川。雖然紅色的魚肉被稱作鮭魚科當中最美味的，但是味道變質很快。如同其他的鮭魚科魚類一樣，吃法有鹽烤、生魚片和油炸。此外，也可以用甜辣醬汁燉煮或是煙燻來加工。

The Himemasu is a member of the salmon family, sometimes called the kokanee salmon, and is a freshwater variety of the sockeye salmon. They are seen in America, Canada, the Kamchatka Peninsula, and Japan. They do differ slightly from country to country. In Japan, they originated in Lake Akan and Lake Chimikeppu. In the 19th century, they were brought to Lake Shikotsu to be farmed, and later spread in lakes and rivers throughout Japan. Some people say Himemasu is the most delicious of the salmon family, though they are quick to spoil. They can be grilled, deep-fried, stewed in soy sauce and sugar, or commonly smoked as sashimi.