Sushi is one of the most loved foods from Japan. There are many Japanese restaurants around the globe that offer different types of sushi. You might be unfamiliar with sushi and the different types of sushi fish that are used to make it. Here is a comprehensive guide to the different types of sushi fish!
Sushi: From Japan To The World
The history of sushi is complex. Many things have been written about the origins of sushi. According to some accounts, the idea of cooking rice with salted fish originated in China. It is believed that sushi was introduced in the 9th century. Many changes have led to the modern sushi we know today. Hanaya Yohei, an 1820s Japanese man, used a faster fermentation process with rice vinegar, salt and rice to create sushi. To create Nigiri sushi, he used the freshest fish. There are many types of sushi, including Nigiri.
- Maki
- Sashimi
- Chirashi Sushi
- Temaki
- Inari sushi
One of the most distinctive features of sushi is fish. It is the type of fish that makes sushi unique in flavor and texture. There are many different types of sushi fish chefs can use.
If you are planning to enjoy sushi for a long period of time, knowing the ingredients in each roll will make your experience even more enjoyable.
Sushi: Different Types Of Sushi Fish
Sushi is considered an art in Japan. When making sushi, there are many things to consider, such as its texture, flavor and color. It is also important to consider the various different types of sushi fish. Here are some examples of common fish used in sushi:
Tuna (Maguro)
Tuna is a popular topping for sushi. There are seven types of tuna available for sushi in Japan. Each tuna is unique in its appearance, flavor and texture.
- Bluefin Tuna – The Bluefin Tuna is the top tier award for sushi tuna. It is the largest tuna in terms of size. It can weigh between 600 and 1,000 lbs. Bluefin Tuna sushi is a popular choice for high-end sushi restaurants. Bluefin tuna is best caught in winter. During this time, the fish gains weight.
- Southern Bluefin Tuna This tuna comes from the Southern Hemisphere. It is smaller than the Bluefin Tuna. Don’t let the size fool you. The Southern Bluefin Tuna has been declared critically endangered. Overfishing has led to a decline in the population of this particular tune. This type of tuna is subject to quotas.
- Bigeye tuna This type of tuna is named after its large eyes! The Bigeye Tuna can reach up to 440 lbs. This one’s for you if your tuna needs to be a bit leaner. Raw Bigeye Tuna is also a high-end dish. The Bigeye Tuna has been threatened over the years. This is due to the large numbers of juvenile and small Bigeye Tuna.
- Yellowfin Tuna Hamachi – The color of the Yellowfin Tuna would tell you that it is one. This fish’s fins become yellow as it grows and gives it an unusual appearance. You would likely get sushi made with Yellowfin Tuna if you order sushi at a Japanese casual restaurant. Yellowfin Tuna is less fat than other types of tuna. The delicious red meat makes it a great choice for sushi and sashimi.
- Albacore Tuna– As the sushi trend started to spread, more people began using Albacore Tuna as a sushi ingredient. Although this tuna is smaller than the other varieties, it’s still a popular choice for sushi. You can tell if the sushi restaurant is using Albacore tuna based on its flesh color. It is lighter in color and pale pink.
- Longtail Tuna The Longtail Tuna, one of the most compact varieties of tuna, is one that’s very small. People love its red meat, despite its small size. Longtail Tuna isn’t the most common choice for sushi in Japan. This tuna is a special treat in some parts of Japan, especially during the Autumn season.
Salmon (Sake)
You will love raw fish if you enjoy it. Salmon is one of your most safest raw fish! It’s not surprising that salmon is a favorite among sushi lovers and chefs! Salmon is also loved for its incredible flavor and texture.
Salmon was not always popular in Japan. The Pacific Salmon, which was caught in Japan’s waters, had parasites. It became well-known in the 1990s and you will find more Japanese dishes that incorporate this fish. The Atlantic Salmon is one of the most common types of Salmon used for sushi. This salmon is used often in California rolls. The Atlantic Salmon is not something you’d find in traditional sushi.
Norwegians are responsible for the increase in Atlantic Salmon sushi. The Norwegians were able to prove to the Japanese that salmon can be safely consumed with the correct aquaculture and refrigeration techniques. If you find yourself in a sushi restaurant that serves salmon sushi, make sure to ask if they offer rolls made with the following:
- King Salmon
- Chum Salmon
- Cherry Salmon
These sushi are delicious and will not disappoint.
Sea Bass (Suzuki)
Sea Bass is a very popular fish for sushi making. Because it is smaller than other fish, it is easier to handle and make sushi from.
The Sea Bass is not as strong in seafood flavor as other fish used for sushi. If you buy a large Sea Bass, the fat will be higher and the seafood flavor or taste will be stronger.
Making Sea Bass into Nigiri is one of the best ways to prepare it. It is simple to make a Sea Bass Nigiri. Simply add a thin slice of Sea Bass to the rice. You can add some wasabi between the rice and fish to give your Nigiri a kick.
Eel (Unagi)
Japan’s most popular fish is the eel. It is not a common fish to be used in sushi. The sushi chefs can show off their skills when dealing with eels. The preparation of the eel requires several steps, including soaking it for hours in rice vinegar. After being grilled, the eel can be covered with soy sauce and turned into sushi. It is a more expensive fish than others, but it makes great sushi due to its delicate and delicious flavor.
Red Snapper (Tai)
If you visit sushi Inc, don’t be surprised to find Snapper sushi! Another popular fish to make sushi is the Snapper. If you’re new to sushi, snapper sushi should be your first choice. This fish is perfect for sushi beginners! This fish’s meat is lean and soft. It has a mild taste. It isn’t overwhelming for those who aren’t used to eating sushi.
Halibut (Hirame)
Halibut is a great topping for sushi beginners! Even when it is served as sushi, this fish retains a subtle taste. People who aren’t used to eating sushi won’t find it too overwhelming in taste or flavor. Halibut sushi can be enjoyed in either raw or cooked form. You should freeze it for at least two hours if you are serving it raw. The Halibut can be grilled or steamed and then placed in ice.
Mackerel (Saba)
Mackerel has a strong history of sushi. It was popular as a topping back in the days when sushi was first created. It is still a popular topping for edomae-style sushi in Japan.
Mackerel must be cured in vinegar and salt before being served as sushi. It is often served as a nigiri, or maki rolls. Contrary to popular belief, not all Mackerel will leave any hint or fishy taste. It all depends on what type of Mackerel and how it was prepared. Fresh Mackerel might not be an issue.
Different Types Of Sushi Fish For Different Folks
Be aware of the many factors involved in making sushi. From selecting the right ingredients to ensuring proper preparation and presentation, each step of the process is important in order to ensure a delicious meal.
Key Factors You Should Consider When Making Sushi
- Quality Ingredients – Choosing high-quality ingredients is essential for good tasting sushi. Fresh fish and vegetables, as well as quality rice and seaweed will make all the difference in your final product’s flavor profile. Make sure you select only top-notch products when shopping for your supplies!
- Preparation – Properly preparing each ingredient before assembly is also very important for great tasting sushi rolls or nigiri pieces (sliced fish on top of pressed rice). This includes cutting vegetables into thin strips or slices, marinating proteins such as seafood with seasonings like soy sauce or wasabi paste if desired, cooking sticky white Japanese short grain rice correctly by using equal parts water to measure out one cup per person eating (or more depending on how much everyone wants), etc. All these steps must be taken carefully so that everything turns out just right!
- Presentation – Once all components have been prepared properly then it’s time to assemble them together in an attractive way so they look appetizing once served up at table side! For example; roll maki pieces can be cut into thick rounds while thinner hosomaki ones can be made with smaller circles placed atop one another neatly inside nori seaweed sheets which will hold everything together nicely during consumption later on. Nigiri pieces should also appear aesthetically pleasing too by having nice uniform cuts along their edges where possible plus any garnishes added afterwards need not detract from its overall appearance either but rather enhance its beauty even further instead.
You will have tried many different types of sushi if you love it. You shouldn’t miss out on sushi!
Check Out Sushi Inc.
Sushi Inc. is a vibrant restaurant that offers what is considered the best sushi in St Pete. Opening its doors in 2013 and becoming a local staple by offering live music, traditional hand-rolled sushi and a friendly atmosphere, our guests always have a top notch experience. Customers love our award-winning, fresh and creative Sushi rolls, Nigiri, and Sashimi. With a larger selection of tempura, non-Sushi, japanese, and teriyaki options, we can accommodate every taste in downtown St Petersburg Fl. Contact us today to set your reservation or if you have any questions. When setting any reservations, please inform us of any allergies you might have and ask for alternative options. Check out our menu and daily specials you won’t be disappointed with our #1 voted and reviewed sushi in the Bay area.