There are many, many types of fish, selfish and toppings used in sushi.  All are chosen and combined for their unique combination of flavors and textures to be the most pleasing to the palate.  For instance, Abalone, also called Awabi, is familiar to nearly everyone because of the beautiful jewelry that is made from the shell.  This mild meat of this mollusk is considered by the Chinese to be a sign of wealth, perhaps due to its crunchy texture and wonderfully aromatic qualities.  Many of the better sushi restaurants puree the abalone’s liver with rice wine and soy sauce, creating a delicious and unique sauce that compliments and enhances the unique qualities of its delicious meat.  The careful preparation of the meat and selection of sauce ensures the most enjoyable experience possible.

Mildly flavored fish and strongly flavored fish as well as shellfish and eels are used in sushi.  It will help you choose the type of sushi you might like if you know the names and flavors of those used.

MILD FISH

Mild fish are very popular with sushi cuisine.  Ahi, or Yellowfin Tuna, is frequently used in preparing Ahi Tataki.  It gets its name from the bright yellow of its fins and dorsal and is popular in all cuisines for its mild, flavorful meat.  Some people confuse the Yellowfin with the Yellowtail, which is a completely different species both in appearance and flavor.  Amberjack is also called Hamachi.  Sometimes referred to as yellowtail fish, it is confused at times with yellowfin (Ahi) tuna.  It’s low in oil and the pale white flesh is softer than most tuna.  Its delicate flavor is sometimes enhanced by refrigerating it for one or two days.

A young yellowtail tuna is referred to as the Inada, a medium one is the Hamachi while the old one is called as Buri.  Buri is matureYellowtail fish, leaner than the younger fisher generally used in Sushi and therefore less tender.  Winter Buri is more fatty and preferred by Sushi chefs.  Buri Toro refers to the cut of meat from the belly section of in-season fatty Yellowtails.  It has a rich, buttery flavor and is considered a rare delicacy.  Buri Toro is rarely found in the average Sushi bars.  Chu-Toro refers to a cut of blue fin tuna of moderate fat content, usually cut near the skin of the back or the belly. Chu-Toro is the preference of many Sushi connoisseurs; it combines the tenderness of the fatty pink meat with the faintly bitter flavor of the red meat.  Sushi lovers appreciate a chef that cuts the meat so there is a gradual transition from the deep red of the leaner meat to the rosy pink of the tender fatty meat.

Fatty Tuna, or Toro, refers to tuna with fat content.  The thin lines of fat make a beautiful presentation as well as making the meat tender.  There are many varieties of tuna used in sushi, some lean and some with a bit more fat.  Hamachi is another name for yellowtail or amberjack tuna.  The light golden meat has a deliciously mild flavor.  Some chefs grill the skeleton after harvesting the meat for sushi.  The bones and small bits of meat are then served as a snack or an appetizer.   Hamachi-kama, or Yellowtail collars, is the collar bone.  It is riddled with small recesses that are filled with tender, succulent meat and is considered a delicacy.
Toro is the softest and fleshiest part of the tuna fish and has a buttery and delicate taste. Because it is taken from the belly portion of the fish, the size of the serving is smaller and has a rosy color. Toro is chopped up and combined with scallions to make a negi-toro roll. In some sushi bars, toro can be obtained as a medium-fat (chu-toro), or a high-fat (oo-toro) version.    Maguro is the red flesh of tuna, less fatty than Toro, very healthy and its simple, light taste makes it popular.  Tekka-don is this refers to raw tuna slices that are served over rice.

Bonito is also called Katsuo and is often confused with skipjack tuna, also harvested from the Pacific Ocean.  Bonito is a seasonal fish, harvested from Spring to early Autumn.  Prepared as Sashimi, it is served with a dish of soy sauce and mixed with fresh garlic or wasabi with a hint of lemon.  When ordered as Sashimi, you must indicate whether or not you prefer it served with or without the skin.  Bonito has a strong sea smell and taste and as Sushi is marinated in vinegar sauce or combined with fresh ginger.  Bonito has a rather dark color, firm texture and is very low fat.  Bonito flakes are also used as a garnish or as ingredients in sauces and in miso soup as well as stews and dips.

Ohyo is the word for Halibut, a flat diamond shaped fish with a mild flavor.  Engawa is  the muscle of a Halibut’s dorsal fin which has a higher fat content than the rest of the fish; this makes the meat soft, chewy and very flavorful.  Connoisseurs love the faintly earthy taste of engawa sushi, due to the Halibut living on the sands of ocean bottom.  Sometimes flounder fin is used for its rich, buttery flavor.  Engawa has a chewy texture and the flavor is light and delicate whichever fish is used.  Garnished with Momiji Oroshi (grated daikon radish and red chili peppers) and spring onions, Engawa is as lovely as it is delicious.  The name refers to a veranda or terrace that surrounds a Japanese house.

Hirame generally refers to flat white fish such as flounder or, more often, fluke.  A very popular white meat, it’s best in from winter through spring.  It is usually sliced so thin as to appear transparent.  Its light, slightly sweet flavor makes it a very good introduction to sushi and a favorite of those who enjoy the cuisine.

Sake is the Japanese name for salmon, which is pronounced SAH-keh. The gleaming, orange colored flesh of this fish makes it invaluable on a sushi or sashimi plate. It is also well liked for its oily feel and wonderful texture and is a rich source of omega 3 fatty acids. Salmon is served plain as well as an ingredient in spicy salmon rolls and sometimes its skin is taken out and served grilled as a hand roll (temaki).

Iwana refers to Arctic char, an orange-fleshed fish with a mild, rich flavor.

Sakura-masu is Ocean trout, also a popular mildly flavored fish.  Sea bass, or Suzuki, sometimes known as Black Sea Bass, has white meat with red stripes on the skin. It, too, is very delicately flavored.   Sea Bream, or Tai, has to be imported to America and is known there as Talapia.  The sea bream has a pinkish color combined with red highlights and the flesh is a luminous white.

Billfish, with its mild, smooth taste, is also a popular choice.  The Japanese call it Kajiki.

Ankimo consists of Monkfish liver that is rubbed with salt and rinsed with sake.  After picking out the veins, it’s rolled, steamed and served with grated radish, sauce and very thinly sliced green onions. It is considered a a rare treat in Japan because of its delicate flavor and silky, creamy texture.

Another favorite is Kinmedai, or Golden Eye Snapper.  This coral colored fish has meat that is buttery and tender with a smooth and creamy texture.

Squid is called Ika, highly prized for its sweet and elegant taste.  The texture is slightly chewy.  The body is usually served as sushi and the tentacles are grilled or toasted.  Fresh squid is translucent, becoming opaque white very quickly.  Ika should be chewed well, as the flavors come out slowly; as it is chewed it takes on a creamy texture and its sweet flavor is apparent.  It’s often served with grated ginger or perilla leaf.  Ika-geso are the tentacles of the squid, very soft with a unique texture.  They are considered a delicacy and are rarely found in Western sushi bars.  They are usually boiled or lightly seasoned and  fried.

Octopus (Tako) is also popular. Usually frozen, octopus is usually blanched before being served because of its tough and chewy flesh. The term nama tako designates fresh octopus.