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Fish Flavors, Textures, Wine Pairing > Fish Flavors, Textures, Wine Pairings > Flashcards

Fish Flavors, Textures, Wine Pairings Flashcards

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1
Q

Alfonsino/Chikame-kintoki

A

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

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2
Q

Aji/Horse Mackerel

A

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

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3
Q

Ama Ebi/Sweet Shrimp

A

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

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4
Q

Shokko/Amberjack

A

young yellowtail, less oily, softer and paler than yellowtail

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5
Q

Ankimo/monkfish liver

A

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

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6
Q

Aodai/Umelier/Blue Fusilier

A

white meat with a clean taste and soft fatty texture.

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7
Q

Chinu/Black porgy

A

snapper like- tender and sweet

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8
Q

Cobia

A

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

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9
Q

Cornet/akayagara

A

pinkish/white flesh hint of shellfish flavor. translucent.

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10
Q

ebi/shrimp

A

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

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11
Q

escolar/butterfish

A

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

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12
Q

engawa/fllounder back fin muscle

A

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

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13
Q

hagatsuo/bonito fish

A

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

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14
Q

hamachi/amberjack/yellowtail

A

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

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15
Q

Hirame/flounder

A

white and very mild, translucent.

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16
Q

ika/squid

A

white, mild, firm, delicate flavor.

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17
Q

isaki/grunt

A

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

18
Q

ishidai/barred knife jaw/stripped weakfish

A

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

19
Q

itoyori/japanese thread fin bream/golden thread

A

mild and lean with soft texture

20
Q

awashi/sardine

A

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

21
Q

kanpachi/amberjack

A

less oily, less fishy, and softer than yellowtail.

22
Q

Kohada/Gizzard shad

A

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

23
Q

kurodai/black snapper

A

lean, firm, clean flavor

24
Q

Kodai/japanese snapper

A

white, mild firm

25
Q

loupe der mer/branzino/med. sea bass

A

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

26
Q

madai/ japanese sea bream

A

“true snapper” white, mild, firm served with skin on.

27
Q

magochi/kochi/flat head fish

A

mild and soft. prime season is summer

28
Q

maguro/tuna

A

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

29
Q

mejina/opal eye fish

A

firm texture whitefish

30
Q

mirugai/geoduck

A

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

31
Q

renkodai/yellow back sea bream

A

firm, mild, clean flavor.

32
Q

Saba/Atlantic Mackerel

A

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

33
Q

Sake/Salmon

A

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

34
Q

Sanma/Pike Mackerel

A

not as oily or fishy as Saba

35
Q

sawara/spanish mackerel

A

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

36
Q

shima aij/striped jack

A

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

37
Q

Suzuki/large Japanese striped sea bass

A

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

38
Q

Tubiuo/Japanese flying fish

A

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

39
Q

Tako/Octopus

A

always poached, mild, tentacles always crunchy.

40
Q

Uni/Urchin

A

buttery, oceanic, creamy, rich. a delicacy.

41
Q

inada/yellowtail

A

lean and clean flavor

Fish Flavors, Textures, Wine Pairing (1 decks)

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