Strongly Flavored Fish

Iashi a Japanese sardine, or anchovy.  The taste is a bit oily and fishy and it must be eaten soon after being caught.  Usually served with fresh ginger or finely chopped onion, may Japanese enjoy this type of sushi at home.  Another very strong sushi choice is  Aji, also called Aji Tataki, a seasonal fish commonly called Spanish Mackerel.  The head isn’t meant to be eaten, although some people enjoy the brain and eyeballs.  The meat is usually seasoned with fresh ginger and spring onions.

Battera-sushi was influenced by the Portuguese who visited Japan long ago. This Sushi contains a layer of non-edible aspidistra leaves to make it easier to remove from the mold. The toppings are usually mackerel or gizzard shad, which are both oily with a very strong taste.  Battera stays fresh for days and is a popular item for quick dinners.  The mackerel is salted and allowed to sit for hours in a vinegar marinade before it is pressed into the rice.  Originating in Osaka, it is a favorite in the Kinki region.

Mackerel is usually cured in salt for a few hours then rinsed with rice vinegar because it spoils so quickly.  Only fishermen eat it raw because of the spoilage window.  The meat breaks easily so it takes practiced skill to fillet.  It has a slight dry aftertaste but the wasabi, grated ginger and scallions that are often served with it to help with the strong aftertaste.   It can also be called Saba.

SHELLFISH

Gai is the Japanese word for clam.  American Sushi uses a variety of clams, in season during the spring or a little later in the northern seas.  Uncooked clams aren’t as tasty as those that are cooked; the Japanese prefer clams sautéed for a short time in butter and seasoned lightly with soy sauce.

The Red Clam, or Akagai, has long been a favorite of Sushi connoisseurs.  This meat is red due to the hemoglobin and iron that it contains.  The tastiest parts are the overcoat, ligament and the legs.  Traditionally the clam is bathed in rice vinegar before serving to remove the strong odor and flavor.  You can ask the sushi chef if it has been rinsed if you don’t care for a such strong seafood but love clams.

Aoyagi are round, yellow clams native to Japan.  They are usually boiled before the chef slices them, enhancing the bright color and making the meat firmer.  These clams have a light sea taste and are slightly crunchy.

Geoduck, pronounced as gooey-duck, is a large saltwater clam also known as the Elephant Trunk Clam or Horse Neck Clam because of its long siphon.  With a lifespan of about 150 years, they are the longest living organism on earth.  The inner muscles are used as sushi, sliced thinly and served with soy sauce and wasabi.  It has a strong ocean scent, a crunchy texture and faintly sweet taste.  Mirugai is the Japanese term for Geoduck.

Bakagai, a clam harvested off Long Island, New York, has a lovely orange color much like a creamsicle.  It is also native to Japan and most often eaten as Sashimi.  The muscles of  the Bakagai are also served rolled in rice and seaweed, called Kobashira, or “boat roll”. Bakagai and Kobashira are two of the most visually stunning Sushi.

The Surf Clam (Hokkigai) has a crispy but slightly rubbery texture and crisp, sweet flavor.  The clam  is red on top, fading to pink near the bottom.

Hotate-gai, or scallops, are sweet and succulent, usually served with rice and very popular in Japan.

Oysters (Kaki) are also in great demand in sushi restaurants.  They’re served with soy sauce and green onions.

Crabmeat is an integral part of sushi cuisine.  Kani, as it is called, is usually served in Maki-sushi.  Its taste is light and sweet and it is soft to chew but just the slightest bit crunchy.  Kanikama, imitation of crabmeat is also used.  Made from minced Pollock or other whitefish,  its consistency is close to real crab.  Also called surimi, it’s best in salads rather than sushi although it’s a popular ingredient in California Rolls

Bay scallops are as well-loved in Japan as they are in the States.  They are served in many differents ways, each one delicious.  Scallops, or Koba-shira, have a faint sea taste that adds to their unique flavor.

Uni is the gonad of the sea urchin. The taste of sea urchins differs from one specimen to another and most people either love or hate it.  The urchin’s location plays a part in its flavor.  Californian sea urchins have a creamier and sweeter taste than their Maine counterparts. As long as they are fresh, though, many people consider them tasty.

Now we come to shrimp, or Ebi.  There are a myriad of ways to prepare sushi shrimp, some of them most unusual and not for the faint of heart!  One of the most popular shrimps is Ama-ebi, which is very fresh sweet shrimp rich in taurine and calcium.  The shells are often deep fried and served alongside the meat, to be eaten like crayfish.  Ama-ebi is considered a rare treat, as few fresh or frozen shrimp have the high quality needed to be served uncooked.

Odori-ebi, or “dancing shrimp”is very popular in Japan.  Sushi connoisseurs consider them a delicacy; the customer chooses their shrimp from a tank, peels them and eats them alive.  Many people enjoy feeling the shrimp squirm in their mouths as they chew.

Boiled ebi is often found in a combination plate but isn’t highly regarded by the Japanese, who feel that shrimp is best enjoyed when eaten ama-ebi, or raw.  You will find uncooked shrimp atop Nigiri-Sushi or in a bowl of Chirashi-Sushi or in any number of other ways it is served.  Ebi is very versatile and allows the chef a lot of creativity in arrangement and presentation.