They are a Hokkaido speciality, and their fishing season is from October to May.Īmaebi are cold water northern shrimp known and named for their sweet taste. The fish is very commonly consumed throughout Japan, and is popular because of its nutritional value.īotan Ebi (ボタンエビ “Pandalus nipponensis”) are pandalid shrimp, orange-red in colorĪnd approximately 20cm long. Saba is the Japanese word for the chub, or Pacific mackerel, which is just one of many species of fish classified as mackerel. Anago is also slightly less rich and oily than unagi. They are often simmered or deep-fried,Ĭompared to unagi which are usually barbecued with a sauce. Leaving a pinkish, appealing flesh. Aji’s taste is delicate and sweet yet flavorful.Īnago is the Japanese word for salt-water eels.
Fluke sushi skin#
Most of the skin is removed during preparation, Scallions to bring out the flavors of the fish.
It is usually garnished with wasabi, ginger, and Because of its limited growth conditions, organic salmon have high standards for water quality, environment, and nutrients, and do not eat artificial feed.Īji is very popular in Japan (primarily when served as sushi) and is especially healthy, And organic salmon production must be carried out in uncontaminated water. Organic Salmon is a kind of organic food Salmon that grows in its natural state. With a relatively small head and a black-spotted silver hide, it has the characteristic pink lateral stripes common to rainbow trout. as the ocean-going “steelhead” trout (or even as the “salmon trout”). To prepare scallops for nigiri, the round flesh is sliced across the center to butterfly it.Īlso referred to as Steelhead Trout or Sea Trout, we most commonly familiar with They have an extremely smooth, glossy flesh with a gentle and slightly sweet flavor.
Hotate (scallops) – Scallops are a common favorite sushi topping. The “celebration” fish, served at special occasions dating back thousands of years. It is prized for its flavor and for being Toro (toh-roh) is the term for the fatty part of the tuna, found in the belly portion of the fish.Ĭhutoro (choo-toh-roh), which is sometimes labeled chu- toro, is the belly area of the tunaĪlong the side of the fish between the akami and the otoro.Īkami (ah-kah-me) is the leaner meat from the sides of the fish. They migrate across all oceans and can dive deeper than 3,000 feet.
Bluefin are the largest tunas and can live up to 40 years.