Konosirus punctatus is a species of marine fish in the family Clupeidae, commonly known as the dotted gizzard shad. It is distributed in coastal and estuarine waters of the northwest Pacific, including Japan, Korea, China, and Taiwan. The genus name Konosirus is derived from konoshiro (鮗), the Japanese name for the adult stage of the fish, while the species epithet punctatus comes from Latin meaning “spotted” or “dotted,” referring to the series of dark spots along the sides of its body. In Japan, it is widely known as kohada (コハダ) for its juvenile form which is commonly prepared as sushi.

This species is a small, laterally compressed fish with silvery scales and a row of distinctive dark spots along its flank. It inhabits shallow coastal waters, bays, and estuaries, often forming schools and feeding primarily on plankton and small organic particles filtered from the water. As a member of the herring family, it plays an important ecological role as both a consumer of plankton and as prey for larger fish and marine predators.

Konosirus punctatus is especially valued in Japanese cuisine, where the juvenile form is a common traditional ingredient in Edomae-style sushi. The fish is typically processed through curing methods such as salting and marinating in vinegar to enhance flavor and preserve the flesh. This preparation develops a balanced taste combining umami, acidity, and mild oiliness. Historically, such curing techniques were essential for preserving fish before refrigeration and became integral to the development of sushi culture.

Nutritionally, Konosirus punctatus provides high-quality protein and contains moderate levels of lipids, including omega-3 fatty acids such as EPA and DHA, which are associated with cardiovascular and neurological health. It also supplies vitamins such as B12 and minerals including calcium and phosphorus, especially when small bones are consumed. Bioactive compounds include marine lipids and peptides that may exhibit antioxidant or metabolic effects in experimental contexts.