Raw Fish Flashcards
Seabream
Very similar to red snapper
Aji
Horse Mackaral
Vinegar Marinade, small fish, oily, high in omega 3, fatty
Sayori
Half Beak
Silver skin fish, leaner than aji, no marinade, oily, high in omega 3
Opal Eye
White fish, similar to bass
Significant fish flavor
Dense, lean meat
Foi Gras Sushi
Seared
Served with tsume and yuzu gastrique
Black Throat
The toro of white fish
Very fatty white fish
Goldeneye
Deep water snapper
Fatty white fish
Skin is blanched
Mild flavor
Bonito
Skipjack tuna
Small fish
Dark, rich meat, fatty
Served with a slice of garlic
Scorpion fish
Covered in venomous spines
White fish
Lean
Cockle
Birds beak clam
Black pigmentation
Briefly blanched
Light, sweet
Octopus
Simmered for 3 hours in sake and sugar
Served with tsume sauce
Parrot fish
Bass type, white fish
Medium fat content
Eats a lot of shellfish
Mild flavor
Razor Clam
Softer clam
Light sweetness
1 clam used per order (2 pieces nigiri or sashimi in an order)
Spanish Mackerel
Skin is seared
Soft texture
Lightly sweet
Squid
East coast, never been frozen Nigiri is torched, sashimi is not Served with lemon juice and yuzu salt Squid has a tougher texture but they score it (small cuts in the flesh) to make it easier to chew Mild flavor
Egg
Most sushi bars order their egg pre made, we make ours in house
A mixture of beaten eggs, sugar and pureed shrimp are steamed and served on rice as nigiri, sashimi is possible but egg sushi is usually eat as nirigi
Very high profit margin for the restaurant
Ruby Snapper
More sustainable snapper
Light, mild flavor
Medium to soft firmness
White Fin Trevalli
Deep water silver skin jack fish
“Kaiwari”
