The Kinds Of Fish Commonly Used in Sushi

Being one of the most popular dishes in the world, it makes sense that the ingredients used in sushi would be highly diversified. And when it comes to diversity, the type of fish used has by far the most variety, allowing a chef to pick and choose one to suit a particular palate.

Here we will take a look at some of the most commonly-used types of fish used in sushi dishes.

Tuna

Skipjack is one of the more popular species used for Japanese cooking, where it’s known as katsuo. Chefs will use the tuna for making both sashimi and sushi, but it’s also served as katsuo taki, where is where the fish is seared before serving.

After Skipjack is Yellowfin, where it’s harvested in the tropical and subtropical regions of the ocean, and can be found at most fresh fish markets, where it will be often be sold for use as a sushi ingredient.

Bigeye tuna are a very popular ingredient for sashimi in particular thanks to their unique flavour and large deposits of fat. While it’s not often that Bigeye is used for sushi, it’s still more than suitable a fish.

Albacore is another type of tuna that sees a lot of usage in a sushi kitchen. It’s only been in the last few decades that Albacore has become more widely cooked within Japan, as the fish is not natively found in the waters that surround the country. The rise of global fishing industries has allowed the sushi industry to broaden substantially.

Salmon – Shake

Salmon is very often consumed raw, especially when integrated into a sushi recipe. It has a rich flavour and a unique colour that makes it a great choice for most dishes, while also being packed with Omega-3 fatty acids. More chefs around the world are turning to sustainable sources of salmon as wild-caught salmon levels are dropping.

Mackerel – Saba

Mackerel is known for its very fishy smell and taste, but when cooked right it can make for a delicious enhancement to any dish. Preparation is key when it comes to mackerel, which is why it’s important for it to be cured in salt and vinegar for a few hours before being served, with gives the chef plenty of time to prepare other food or enjoy fun online with videos or streaming.

Yellowtail – Hamachi

Along with tuna and salmon, Yellowtail is a favourite for sushi dishes, and it’s subtle flavour and cheaper costs means that it’s a great starter fish for those that are new to sushi.

Freshwater Eel – Unagi

While some may be put off of the idea of eating eel, but it actually makes for a truly unique flavour when cooked properly, as eel is never served raw. In terms of preparation, the eel is generally grilled until fully cooked and then served along with soy sauce.

Tai – Red Snapper

Offering a lean meat and somewhat of a milder flavour than many other fish, red snapper is a fantastic choice for anyone that’s trying a dish of sushi for the first time.

 

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