In addition to spotted shad, sillago, young sea bream, and mackerel, horse mackerel and halfbeak, which are used without being cooked nowadays, were ordinarily marinated in vinegar.
コハダ、キス、カスゴ、サバの他、今では生で使われることが多いアジやサヨリなども以前はたいてい酢〆にした。