It's the most anticipated part of a sushi dinner—when the chef presents a piece of beautifully marbled tuna, draped over a perfectly pressed mound of rice.
Yet beyond ootoro and uni (sea urchin), sushi chefs are always asked for a selection of fish no less delicious. Here, we’ve rounded up seven cuts of fish to try on your next sushi outing.
Yet beyond ootoro and uni (sea urchin), sushi chefs are always asked for a selection of fish no less delicious. Here, we’ve rounded up seven cuts of fish to try on your next sushi outing.
Hiramasa (Gold-striped Amberjack)
Named for the gold band around its body, the gold-striped amberjack comes into season around June, and is considered a premium catch as supply is low. Compared to buri (yellowtail and amberjack), hiramasa has a cleaner taste profile and is not too fatty, balanced with the right amount of umami, acidity and sweetness.
Kawahagi (Filefish)
Its color might not be the most distinctive, but what sets kawahagi sushi apart is the small round of liver added on top to infuse intense sweetness to the mildly-flavored fish. Kawahagi gets its name from its skin, which is said to be tough enough to finish wooden boats in the past.
Kazunoko (Herring Roe)
Ikura is the common roe that comes to mind when thinking sushi, but herring roe that has been pickled in salt is no less tasty than those bright orange umami pearls. Known as yellow diamonds, kazunoko is a rare delicacy outside Hokkaido where it is more easily caught. The brine is typically washed away before the roe is spooned up onto vinegared rice and enjoyed for its deep savory crunch.
Kisu (Sand Whiting)
Usually making it’s appearance around springtime, kisu is a prime sushi ingredient for the summer when its flavors are best savored. Unlike chutoro, which can have a fat content as high as 40%, kisu is a very lean fish with a fat content of only 1%. Chew it well to bring out it’s aroma.
Kochi (Flathead)
Many Japanese would consider kochi as the fugu (pufferfish) of summer, with its springy texture and firm meat that gives way to a hint of sweetness. Sushi chefs only started using kochi atop rice fairly recently, when they discovered the firm fish has a freshness to it when sliced very thinly. Enjoy kochi with freshly-grated radish.
Torigai (Japanese Cockle)
How do you tell if your torigai sushi is extremely fresh? Give it a firm tap with your fingers and notice if its tail curls up. If you're not one for dramatics, the inky purple bit of torigai is also an indicator of how fresh the clam is—the more vibrant the color, the fresher and sweeter the meat.
Shako (Mantis Shrimp)
A delicacy that appears on sushi bar counters from April to June, shako is enjoyed for its combined umami flavors of ebi (prawn) and kani (crab). Its gray appearance turns the color of rhododendrons (shakunage in Japanese) when boiled, giving it its name, 'shako.’ The firm sweet meat is usually glazed with tsume sauce just before serving.
