鰊

鰊 (Kangxi radical 195, 魚+9, 20 strokes, cangjie input 弓火木田火 (NFDWF), composition ⿰魚柬)

• KangXi: page 1474, character 27
• Dai Kanwa Jiten: character 46325
• Dae Jaweon: page 2006, character 18
• Hanyu Da Zidian (first edition): volume 7, page 4700, character 13
• Unihan data for U+9C0A

鰊

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

(uncommon “Hyōgai” kanji)

1. herring

• Go-on: れん (ren)
• Kan-on: れん (ren)
• Kun: にしん (nishin, 鰊)

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

• (Tokyo) か​ど [káꜜdò] (Atamadaka – [1])[1]
• IPA^(key): [ka̠do̞]

鰊(かど) • (kado) 

1. (chiefly Tohōku) Pacific herring (Clupea pallasii)

• かずの子(こ), 数(かず)の子(こ), 鯑(カズノコ) (kazunoko, “herring roe”)

Uncertain.

• Probably from ニ親 (ni shin, two + parent, as in father and mother), due to the large number of herring offsprings.
• Can also be from 煮渋 (ni shibu, boil(ed dish) + bitter).
• From 二身 (ni shin, two + body), from the way it is prepared before cooking.
• It can also be from a clipping of 西の海の魚 (nishi no umi no uo, literally, "fish of the west seas").

(Can this⁽⁺⁾ etymology be sourced?)

• 鯡

• (Tokyo) に​しん [níꜜshìǹ] (Atamadaka – [1])[1][2]
• IPA^(key): [ɲ̟iɕĩɴ]

鰊(にしん) • (nishin) 

1. Pacific herring (Clupea pallasii)

• 鰊(にしん)粕(かす) (nishinkasu, “dried and pressed boiled herring”, used as fertilizer)
• 鰊(にしん)曇(ぐも)り (nishin-gumori)
• 鰊(にしん)蕎麦(そば) (nishin-soba)
• 身(み)欠(か)き鰊(にしん) (mikaki nishin, “dried, sliced herring”)

• Etymology entry for 鰊 at Gogen-Yurai Jiten (Etymology and Origin Dictionary, in Japanese): http://gogen-allguide.com/ni/nishin.html
• Etymology entry for 鰊 at All Fish Gyo (in Japanese): https://web.archive.org/web/20170103102135/http://allfishgyo.com/486.html

鰊 • (ryeon>yeon) (hangeul 련>연, revised ryeon>yeon, McCune–Reischauer ryŏn>yŏn, Yale lyen>yen)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.