In Kochi, in addition to bonito, which is used in the carpaccio-like dish, katsuo no tataki,
you can enjoy many other varieties of fish. One of these is the amego (or amago) trout.
According to one theory, the "ame" in amego means sweet, a reference to its flavor.
Amego is described as a fish with a mild, sweet flavor, which is perfect even for those who are not very fond of freshwater fish. It can be prepared in several ways, and one of the most common is grilling the fish after salting it. This cooking technique is called "shioyaki", and it creates a crispy, flavorful skin!
Do not miss the opportunity to try this delicacy while you are here!