Fish Flavors, Textures, Wine Pairings

Question 1

Alfonsino/Chikame-kintoki

Answer 1

light pink flesh, with a delicate, slightly sweet flavor.

Question 2

Aji/Horse Mackerel

Answer 2

sold whole, small size. mildly oily with a plump midsection. strongly flavored, can fry bones and eat, advanced sushi.

Question 3

Ama Ebi/Sweet Shrimp

Answer 3

always served on Nigiri, sometimes served with deep fried shrimp heads/shells

Question 4

Shokko/Amberjack

Answer 4

young yellowtail, less oily, softer and paler than yellowtail

Question 5

Ankimo/monkfish liver

Answer 5

served cold after steaming. Pink / Orange with a spongy texture. Liver Flavor.

Question 6

Aodai/Umelier/Blue Fusilier

Answer 6

white meat with a clean taste and soft fatty texture.

Question 7

Chinu/Black porgy

Answer 7

snapper like- tender and sweet

Question 8

Cobia

Answer 8

Shark like,dense, firm, not oily. distinct flavor. not fishy

Question 9

Cornet/akayagara

Answer 9

pinkish/white flesh hint of shellfish flavor. translucent.

Question 10

ebi/shrimp

Answer 10

shrimp marinated in sushi su and ginger pickling liquid. cooked and butterflied.

Question 11

escolar/butterfish

Answer 11

white opaque, dense, sweet. More than 5 oz can cause gastrointestinal problems.

Question 12

engawa/fllounder back fin muscle

Answer 12

the best part of the flounder, the back fin muscle or fluke.

Question 13

hagatsuo/bonito fish

Answer 13

robust flavor, used for making dried bonito flakes but also served as sashimi. higher fat content in fall.

Question 14

hamachi/amberjack/yellowtail

Answer 14

sweet, rich, velvety, oily, and firm.color varies from pale ivory to light pink.

Question 15

Hirame/flounder

Answer 15

white and very mild, translucent.

Question 16

ika/squid

Answer 16

white, mild, firm, delicate flavor.

Question 17

isaki/grunt

Answer 17

slightly oily, with a hint of sweetness. can be served with skin on.

Question 18

ishidai/barred knife jaw/stripped weakfish

Answer 18

snapper life mild and sweet due to diet of shellfish and uni.

Question 19

itoyori/japanese thread fin bream/golden thread

Answer 19

mild and lean with soft texture

Question 20

awashi/sardine

Answer 20

very rich, oily, with firm steak like texture, clean.

Question 21

kanpachi/amberjack

Answer 21

less oily, less fishy, and softer than yellowtail.

Question 22

Kohada/Gizzard shad

Answer 22

small fish, served with skin on, strong flavor, medium oil content. salty, fishy, best as nigiri.

Question 23

kurodai/black snapper

Answer 23

lean, firm, clean flavor

Question 24

Kodai/japanese snapper

Answer 24

white, mild firm

Question 25

loupe der mer/branzino/med. sea bass

Answer 25

slightly oily and more opaque than japanese sea bass, mild and clean.

Question 26

madai/ japanese sea bream

Answer 26

"true snapper" white, mild, firm served with skin on.

Question 27

magochi/kochi/flat head fish

Answer 27

mild and soft. prime season is summer

Question 28

maguro/tuna

Answer 28

range from bright pink to bright red, firm, mild, slightly metallic. the belly, called toro is rich, fatty and considered a delicacy.

Question 29

mejina/opal eye fish

Answer 29

firm texture whitefish

Question 30

mirugai/geoduck

Answer 30

a large saltwater clam. oceanic and sweet. slightly crunchy texture.

Question 31

renkodai/yellow back sea bream

Answer 31

firm, mild, clean flavor.

Question 32

Saba/Atlantic Mackerel

Answer 32

oily with shiny skin, cured in kosher salt and washed with rice vinegar before serving. oily in winter. fishy.

Question 33

Sake/Salmon

Answer 33

Pink, rich, oily, not very fishy.Belly is fatty and a delicacy. Good starter sashimi.

Question 34

Sanma/Pike Mackerel

Answer 34

not as oily or fishy as Saba

Question 35

sawara/spanish mackerel

Answer 35

pink flesh. not particularly oily or fishy.no skin. pairs well with ginger.

Question 36

shima aij/striped jack

Answer 36

related to yellowtail. not fishy, fairly oily, clean. shiny where skin was removed. good starter sashimi.

Question 37

Suzuki/large Japanese striped sea bass

Answer 37

white, mild, firm, not oily.(fukko and seigo are smaller versions of the fish).

Question 38

Tubiuo/Japanese flying fish

Answer 38

sold whole with filleted mid section. mild, flavorful, not fishy.bones can be fried, advanced sushi.

Question 39

Tako/Octopus

Answer 39

always poached, mild, tentacles always crunchy.

Question 40

Uni/Urchin

Answer 40

buttery, oceanic, creamy, rich. a delicacy.

Question 41

inada/yellowtail

Answer 41

lean and clean flavor