Sushi is the most famous Japanese dish. It uses Japanese-type rice seasoned with vinegar and garnished with raw fish or vegetables or other seafood. The main seasoning ingredients used are soy sauce and Japanese horseradish known as wasabi.
It has become a very popular option for lunch or dinner as it is considered a healthy meal because of its high protein. Making sushi is very labor intensive as each roll is prepared by hand by putting together fresh and delicate ingredients.
The sushi platter is nothing less than a visual delight because of its colorful and meticulous presentation. It is also delightful for your taste buds as it uses high-quality fresh ingredients.
The best sushi chefs often place fish between sheets of kelp. It brings out the flavor as it releases amino acids, producing more flavor. In specialist sushi restaurants, the fish is aged from 3 days to 2 weeks.
Here we will discuss the types of fish used for sushi and some interesting facts about it. So, next time when you plan to eat sushi, it will become a gastronomical delight.
What Are The Main Types Of Sushi Fish?
There are varieties of sushi made of different types of raw fish. Now we will go through a list of fishes commonly used for making mouth-watering sushi.
It is the most commonly used sushi fish. It can be used in sushi in a variety of ways and is mild and easy to digest.
Salmon live in seawater but for reproducing they move toward freshwater. It is one of the best sources of omega-3 fatty acids. It also has good quantities of Vitamin B1, B2, B3, B5, B6, B9, and B12.
Fish contains more potassium than an equal quantity of bananas. The red pigment of salmon is because of astaxanthin which lowers the risk of heart disease.
Tuna is also a very versatile fish and is safe to eat regularly. You can get it from the market in frozen or canned variants. The unsaturated fat of tuna is good for your heart.
This fish is rich in protein and this makes it go along with other Japanese delicacies. Some varieties of tuna used in making sushi are
Bluefin tuna commonly are found in the Atlantic Ocean. They weigh from 600 to 1000 pounds and are the largest tuna. It is generally served in top sushi restaurants. The perfect balance of fat and protein makes it the most delicious tuna which melts in your mouth.
Southern bluefin tuna comes from the Indian Ocean and regions of the Southern Hemisphere. In size, they are smaller than bluefin but equal in taste.
The tuna with yellowfins or yellowfin tuna is most commonly found in Japan. Bigeye tuna is leaner in comparison to bluefin.
Albacore tuna is found across most of the oceans and is often sold as canned tuna. It is marketed as white tuna. When purchasing it, be cautious and make sure that you are getting the right fish. Sometimes another fish Escolar is also sold as white tuna, which can create digestive problems in humans.
Sea bass fish are becoming a popular choice in sushi making because of their size and great taste. It is easy to work with fish because of their small size. People like to eat this whitefish during the summer season.
For sea bass eaters, the good news is that this fish does not have much fat. It has tough flesh hence, served in thin slices. Before it is put in sushi, the fat is removed from the flesh, and then it is dipped in hot water mixed with rice wine.
This fish adds a lot of flavor to your sushi dish. It is very light hence it is easy to roll it in sushi batter.
It is used a lot in traditional Japanese because of its great taste and ease of preparing sushi. This fish does not rot easily and is pretty tough. There is no need to remove scales from fish while making sushi. Make sure that you chill the fish before serving it raw in sushi.
Trout also, used as sushi fish, has a distinct fishy flavor. To remove this fishy smell it is washed thoroughly with water before preparing sushi. Ginger works as a fish killer and releases intense fishy flavors.
With trout, the process of making sushi rolls gets a bit more involved. Form thin strips of flat rice on nori sheets and wrap them with a strip of ginger.
Eel is another common and tasty fish used in sushi. It has a delicate flavor and is more expensive than some of the other commonly used fish for sushi.
For using in sushi, first, soak it in rice vinegar for two hours. Then remove it from the solution and put it in a bowl with rice vinegar for ten more minutes.
Strain it and mix in sushi rice vinegar solution and add seasoning.
These affordable fish make a good ingredient for sushi. It is easy to use, affordable, and healthy. The best squid for sushi weighs around 2-4.5 pounds. A good squid has a sweet taste that increases as we chew its thin decorative slice.
This fish is an excellent alternative to spicy food and goes well with many ingredients. It is put with salt and vinegar for many hours before serving. Some chefs also sear the fish to increase its aroma.
If you are eating raw fish sushi for the first time, go for fluke. The other variations like salmon or uni have strong ocean flavors which may not suit your taste buds.
Fluke is a mild fish and has beautiful white meat. It is also known as Hirame in Japan. The top side has a translucent look as opposed to the bottom fillet.
It is chilled in the fridge for hours and then goes through the process of grilling and ice-dunking. This lean fish is rich in taste and the flavor is subtle.
It is also known as Iwashi and is a delicacy in Japan. Its taste is delicious and full of nutrients. Fresh sardines are free from bad smells and are inexpensive. They also have a creamy taste and are double the fat.
Is Fish Sushi Healthy?
The fish used in sushi makes it rich in protein and omega-3 fatty acids. Along with rice, vegetables, and seaweed, sushi makes a balanced meal and is a much better option than fast food.
To make your sushi more healthy, you can go for brown rice instead of white. Avoid eating sushi with deep-fried fish or with lots of cheese or mayo dressing. Opt for ginger and wasabi while decreasing your soy sauce intake as it is high in sodium.
Is Fish Sushi Safe?
Deep freezing of fish helps eliminate parasites. Hence, it is advisable to keep sushi fish at below-zero temperatures. The US Food and Drug Administration also states that fish used in sushi should be flash-frozen.
There is sushi-grade fish available in the market. Be vigilant while buying these fish and do not turn a blind eye to fishy matters.
Do Some Research
Before choosing any fish sushi, do some research. It helps you to know what you are ordering and what you are getting.
Ensure that you keep sushi fish at -40 degrees in the refrigerator.
Before buying packaged or canned sushi fish from the grocery store, check the dates.
Choose Your Type
In case you are not comfortable eating yellow perch or brook trout, choose tuna. You can also ask for cooked fish in your sushi.
What Is The Best Fish To Eat Raw?
Here are some of the fish which people prefer to eat raw.
It is firm, meaty, and has a fabulous texture with a mild flavor.
It has a mild flavor and is smooth and rich in taste.
This fish is delicate, tender, and extremely lean.
A bit similar to flounder, it is mild, tender, and lean.
This white fish is firmer than flounder and sea bass.
What Is The Most Expensive Sushi Fish?
The crown of the most expensive sushi fish belongs to bluefin tuna. A 489-pound tuna sold for $1.8 million in 2013.
The same Japanese purchaser, also known as a sushi tycoon, paid $3.1 million for 278 kg of bluefin tuna, making it the most expensive sushi fish. The popularity of bluefin tuna has led to its overfishing, making it endangered.
Next time you plan to eat out then, go for sushi. It is low in calories and rich in nutrients. You have a wide range of options to suit your taste.
The delicate combination of rice, raw fish, vegetables, and seaweed, ensures that your sushi is unique and mouth-watering.