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Types of dried fish

A photo of Dried fish — The appearance of Dried fish

Cod has long been an important source of nutrition for mankind. The European culture of cod has a particularly long history, and it is no exaggeration to say that Atlantic Cod has supported European civilization for more than 1,000 years. Salted and dried cod have been used as a high-quality preserved food in every country since ancient times and has supported human history.

A photo of Bacalao — Bacalao is dried, salted cod, and is a national dish of Spain, Portugal, and other countries.

One reason for the development of dried fish is that there were good fishing grounds in Iceland, the Arctic Ocean, and the continental shelf of North America, far from the major consumption areas of Europe. Another reason is that cod is difficult to distribute in its raw form, so it is difficult to control freshness. Because it loses its freshness so quickly, cod has historically been distributed either as a very salty salted product or as dried fish that has been dried like sticks. Humans have used the wisdom of preservation and endured hunger for various foods. Cod is just one example of the history of dry food.

First, we would like to begin by identifying what we mean by dry food or dried fish.

Dried foods are not simply raw seafood, vegetables, wild vegetables, or other foods that have had the water removed from them, but are better described as foods that have been exposed to the sun’s energy, which changes the ingredients in the food and adds further value to it. he effects of the sun’s energy are significant, generating the power to sterilize, bleach, preserve, and amplify umami, aroma, vitamins, and many other nutrients.

Food deteriorates and spoils over time. This is due to the action of enzymes and microorganisms contained in the food, oxidation, and other factors. Enzymes and microorganisms generally become less active when the moisture content of the food is below 40%, and almost dormant at 15% or less. Furthermore, when the moisture content falls below 10%, most changes induced by enzymes and microorganisms cease. In other words, by drying food to remove moisture, enzymes, and microorganisms stop working, and food deterioration and spoilage are less likely to occur, thus increasing shelf life. So, dried food is the best preservative food that has a shelf life while keeping the umami of the food locked in.

In Japan, dried food is used as a generic term for foods that have been dried. On the other hand, dried fish refers to dried seafood. This is not a mistake, as dried food also includes dried fish and shellfish, but the line between dried food and dried fish is difficult to draw.

Some classify dried food as that which has been completely drained of water and can be stored at room temperature and dried seafood as that which has only been moderately drained of water to bring out the flavor of the ingredients and needs to be kept refrigerated.

There is also a classification of dried food as that in which the salt content in the ingredients is low, and dried fish as that in which the salt content in the ingredients is high.

Dried foods include foods other than seafood, such as dried meat, dried vegetables, and dried fruits, but this section will mainly discuss dried foods only.

Dried fish was originally processed to preserve large numbers of fish caught at one time when freezing technology had not yet been developed. Dried fish has a long history in Japan, and some books indicate that there were several dried fish stores in Kyoto during the Heian period (794-1185). The history of dried fish is said to be more than 10,000 years old.

Now, let us try to classify dried fish according to the different ways of drying.

Shioboshi (塩干し)

A photo of Maruboshi — The appearance of Maruboshi

Shioboshi is a fish soaked in salt water and then dried in the sun or by machine. There are two types of Shioboshi: Maruboshi, which is dried as it is, and Hirakiboshi, which is dried after removing the entrails.

Suboshi (素干し)

Suboshi is a dried fish or shellfish that has been dried without seasoning.

Niboshi (煮干し)

Niboshi is a dried fish made by boiling the raw fish in salted water and then drying it. Typical examples are anchovies and other sardines, which are used for cooking broth or made into chirimenjako (dried sardines). It is low in fat and has few peculiarities, so it can be used to make dashi that has an elegant and sweet taste.

Yakiboshi (焼き干し)

Yakiboshi is a dried fish that has had its entrails removed, roasted over a charcoal fire, and dried. Unlike Niboshi, which are dried after boiling, yakiboshi does not lose any of its flavor and is said to produce a pure and rich broth. The most famous type of Yakiboshi is Ago (Flying fish yakiboshi).

Chomiboshi (調味干し)

a photo of Milinboshi — The appearance of Milinboshi

Chomiboshi is a dried fish that is seasoned by soaking the raw fish in a seasoning solution during the manufacturing process. Mirinboshi is the most common type of Chomiboshi, which is soaked in a mixture of soy sauce, sugar, mirin, and other seasonings before being dried.

Bunkaboshi (文化干し)

Bunkaboshi is a dried fish made by wrapping the raw fish in cellophane, which allows humidity to pass through, and drying it with moisture absorbent material. The name Bunkaboshi was given to this new drying method as an alternative to sun-drying.

Haiboshi (灰干し)

Haiboshi is made by covering the raw fish with a special film that allows humidity to pass through and then covering it with volcanic ash to absorb moisture. Haiboshi does not expose the fish to air in the volcanic ash, and takes a long time to remove water and excess fat, so the fish is not oxidized, resulting in dried fish with little odor.

Kooriboshi (凍干し)

Kooriboshi is a dried fish made by repeatedly freezing and thawing the raw seafood to remove its water content. This process was born in northern Japan, where winters are severely cold.

Kunsei (燻製)

Kunsei is a dried fish made by heating finely ground wood and using heat and smoke to seafood. The result is a dried fish with a unique flavor. Smoked salmon is famous worldwide.

Fushi (節)

Fushi is a fish that is smoked with heat and smoke from burning wood and dried until hard. It is used mainly to make soup stock for cooking, such as dried bonito flakes.

Types of fish used for dried fish

The following fish are raw materials for dried fish.

Horse mackerel, Pacific saury, Atka mackerel, mackerel, Shishamo, Blackthroat seaperch, Alfonsino, Kinki, Flatfish, Sardine, Herring, Barracuda, Sakura shrimp, Squid, Barracuda, Tilefish, Pacific rudderfish, Cod, Yellow sea bream, Halfbeak, Abalone, Sea cucumber, Firefly squid, Mako shark, Shellfish, Clam, Sandfish, Salmon, Green eel goby, Erabu sea snake, Flying fish, Starspotted smooth-hound, Fivespot flounder, Sea cucumber, Octopus, Moray eel, Sweetfish

In summary

If the purpose is only to preserve fish, it is better to remove a lot of water. The fish is not only preserved, but the water content is adjusted for texture and flavor, and in addition, proteolytic enzymes in the fish tissue work to produce new free amino acids, increasing the taste. This, we feel, is the very preparation of sushi toppings. The preparation of Edomae sushi has evolved from a sort of the certain struggle of preserving fish as much as possible. We can’t help but think that the know-how of making dried fish is utilized in this process.

What is Shirako?

Shirako is the name given to the testes of fish when they are used as foodstuffs. Shirako (白子) is the testis of the male fish, while the ovary and fish roe of the female fish are called Mako (真子).

A photo of Madai shirako — The appearance of Red seabream (Madai) shirako

Among them, Blackhead seabream (Kurodai), Pufferfish (Fugu), Mackerel (Saba), Sweetfish (Ayu), and Red seabream (Tai) are considered delicious and have high commercial value and are called the five major shirako. Recently, Pacific cod (Madara) and Chum salmon (Sake) have been added to the list, making seven major shirako.

It can be prepared as tofu, deep fried, steak, grilled, tempura, salted fish, surinagashi (A dish in which seafood is ground and added to soup stock), nigiri sushi, boiled and served with ponzu soy sauce, or grinded and added to sake to make shirako sake.

The main types of shirako served at sushi restaurants are Pacific cod (Madara) and Japanese pufferfish (Torafugu).

A photo of shirako ponzu — The appearance of Shirakoponzu (called Tachipon in Hokkaido)

Pacific cod (Madara) shirako is called Tachi in Hokkaido (Kiku in Iwate and Kumoko in Kyoto), and Matachi in particular is known as a premium product. Matachi is rich in nutrients, including protein, vitamins D, E, B1, and B2, phosphorus, and potassium. It is also low in calories and high in protein, making it a good choice for health care. Shirakoponzu (called Tachipon in Hokkaido), a dish that can only be enjoyed at the freshest Shirako, is served with ponzu vinegar as a side dish with sake.

Its preparation is simply a matter of rinsing raw shirako with coarse salt and quickly soaking it in boiling water. When made into a gunkan-maki, the creamy flavor of fresh shirako without any odor, the crispy crunch of nori seaweed, and the combination of grated daikon and chili and green onion condiments are a delightful combination. This is served not only at high-end sushi restaurants, but also at conveyor-belt sushi restaurants.

a photo of raw torafugu　shirako — The appearance of raw torafugu shirako

On the other hand, Torafugu shirako is said to be the most precious part of the high-end torafugu because only a limited amount of shirako can be obtained from one fish, and it is not always available. Torafugu shirako is also called the jewel of the sea, with a creamy taste and high nutritional value. It is most in season from January to March, before the spawning season, and has a flavor so rich that it is hard to put into words.

A photo of Torafugu shirako sushi — The appearance of Torafugu shirako sushi

The way to cook it is simply to grill it until the outer skin is cooked to the point that it is not too tough. Since shirako is tender inside, it is served on a plate with sushi rice and shirako on top. Some sushi chefs also make it into a gunkan-maki. In any case, shirako goes well with sushi rice. The shirako served at conveyor-belt sushi restaurants is not Torafugu, but rather more reasonably priced shirako such as purple puffer, Goma globefish, or Shousai puffer, but the rich flavor is the same.

It is not available at any time of the year and only a few sushi restaurants can offer it. If you are a big fan of foie gras or something similar, definitely try it. As you know, some parts of pufferfish are poisonous, so it is recommended to eat it at a restaurant specializing in pufferfish or a sushi restaurant.

What is white tuna?

A photo of Escolar fillet — The appearance of Escolar fillet.

A major cause of poor performance by sushi restaurants is that the seafood they purchase remains unsold. Instead of being served to customers as sushi or sashimi, it begins to rot and is discarded. When this situation persists, people resort to things they should not do.

It is used as a freshness preservative to extend shelf life because it prevents oxidation of perishable items by absorbing oxygen in a sealed condition. It is used to prevent the deterioration of pharmaceuticals, clothing, cosmetics, etc., so it is not a suspicious chemical, but it is used in the wrong way.

On the other hand, a factor that significantly increases performance is the use of ingredients purchased at low prices and served as overpriced dishes. For example, a food fraud is to offer a lumpfish caviar as a Beluga caviar. This is like exchanging a $1 bill for a $100 bill.

Those who believe in the goodness of human nature may find it hard to accept that such things are happening, but please take a look at the survey results below.

Oceana, a marine conservation organization, previously released a study that found that approximately 60% of supermarkets and restaurants that sell seafood in New York City had some seafood that was different from the product name. The survey involved DNA analysis of 142 seafood samples from 81 supermarkets, food stores, restaurants, and sushi restaurants in New York City. According to the survey, sushi restaurants were found to have the most fish samples that differed from the product names (76%), followed by restaurants (39%), and supermarkets and food stores (29%). The most common type of fish found to be different from the actual product was white tuna. Of the 17 samples of white tuna brought back from sushi restaurants, 16 or 94% were Escola.

By the way, what kind of fish is white tuna in this survey? White tuna does not exist. In Japan, Yake maguro, which died after being caught violently on longlines, is sometimes called so.

Overseas, however, this does not seem to be the case. Often marketed as “white tuna” or “super white tuna,” this is the common name for two species of fish, Escolar (Aburasokomutsu) and Oilfish (Baramutsu). The flesh of Escolar (Aburasokomutsu) and Oilfish (Baramutsu) are rich in taste and can be substantially cheaper than that of other fish species, leading to some vendors intentionally mislabelling it as Butterfish or Cod.

Escolar contains a waxy ester called gempylotoxin which makes up to 90% of the fish’s total fat content and gives it its characteristic texture. Despite its name, gempylotoxin is not poisonous. However, humans can’t digest this waxy substance, and consuming it can lead to stomach cramps, intestinal discomfort, and an unfortunate encounter with the toilet for some individuals.

Oilfish (Baramutsu) has been banned by the Ministry of Health, Labor and Welfare in Japan since 1970 as a food that falls under the Food Sanitation Law and is not distributed. Escolar (Aburasokomutsu) is also a member of the same family, and its sale is prohibited under the same law.

A photo of Aburasokomutsu Sushi or Sashimi — Escolar and Oilfish are sold in supermarkets and is therefore an edible fish in the U.S. and other countries.

In South Korea, where it has been consumed as white tuna, there was a move to amend the law to prohibit its consumption, but it has continued to be distributed disguised as tuna since then. In China, some companies offer this species disguised as salmon and cod. In Taiwan, on the other hand, there are no restrictions on distribution, and the fish is eaten as sashimi. Of course, in the U.S. and other countries, it is sold in supermarkets and is therefore an edible fish.

In other words, the only problem is that cheap fish is disguised as tuna to sell it at a higher price.

What is Atarinegi?

a photo of Atarinegi — The green paste on top of the sushi topping is Atarinegi.

If you are wondering what this term means, you must have had quite a few sushi and Japanese cuisine experiences. Only a few sushi chefs use the word. This may be since the sushi chef who first invented the condiment did not give it a name. Still, it is a very stylish word, so we will explain it in detail.

A photo of Suribachi — The appearance of Suribachi

Suribachi (grinding bowl or mortar) is a tool used to crush food. It is widely known to the Japanese public as suribachi. In Japanese culinary circles, the first half of the word suri is avoided and replaced with the word atari. The Japanese word “Suri” means to steal something from someone else’s pocket or wallet quickly in a crowd. It also refers to the person who steals it. In other words, the chefs use the word Ataribachi (当たり鉢) instead of Suribachi (擂鉢).

As a side note, food processors have recently replaced the Ataribachi, but the smoothness of dough prepared in an Ataribachi (grinding bowl) produces a delicious taste that cannot be discarded and has a mouth feel that can never be achieved with a food processor. It is an indispensable cooking utensil for chefs.

Back to Atalinegi. First of all, negi means spring onion, which you know. And atari, as mentioned above, means to grind food in a grinding bowl. In other words, the original meaning refers to a condiment made from ground green onions.

However, in sushi restaurants, the green paste-like condiment found on Horse mackerel (Aji) or Bonito (Katsuo) is sometimes called Atarinegi. It is a condiment that brings out the flavor of Horse mackerel and Bonito even more.

A photo of Asatsuki — Asatsuki has the most pungent flavor of all leeks, and its leaves are bright green and fragrant.

Atarinegi is made by grinding Asatsuki (Japanese chives) in a grinding bowl until it becomes sticky, then adding squeezed ginger juice. Asatsuki is the most pungent of all edible green onions, and its leaves are bright green and fragrant. Its taste, strange as it may seem, becomes very close to garlic. In Kochi, garlic chips are added to Bonito, so perhaps there is magic in the combination of fish and garlic.

A photo of Aji nigiri — Sushi items such as horse mackerel and sardine have traditionally been topped with spring onion and ginger.

And some sushi chefs have appropriated the name Atarinegi for this condiment. It is so-called Jargon, so that is not the Jargon that all sushi chefs use. This is more common because spring onions and ginger have been placed on top of Nigiri such as Horse mackerel and Sardine for a long time. It counteracts the distinctive fatty smell and enhances only the flavor of the fat, but it requires a lot of spring onions and ruins the appearance of the Nigiri sushi. Therefore, the change to Atarinegi may have been made in order to reduce the amount of spring onions.　Shuzou Okada (岡田周三) is said to have invented Atarinegi.

What is Murasaki?

A photo of Murasaki — The quality of soy sauce is determined by its clear reddish-brown color.

By the time you know some of the jargon used in sushi restaurants, you are already fully immersed in the world of sushi. The first jargon you will probably learn is Murasaki. Jargon is a word, phrase, or jargon that is understood only among certain professionals and their peers, so it is used among people who work at sushi restaurants. It is not used by customers, of course.

Now, what does Murasaki mean in a sushi restaurant? Actually, “Murasaki” is a jargon for soy sauce. So, we did some research to find out how soy sauce came to be called Murasaki. Originally, soy sauce was a food culture of the late Edo period, so there should be plenty of documentation of its use. However, even after researching, ” Murasaki ” ‘s origin was unclear. There are various theories, but here are some of them.

There is a theory that soy sauce has the alias “Murasaki” because of soy sauce’s reddish-brown color.

In ancient and medieval times, the reddish-brown color was called “purple” in Japan, and the color of soy sauce dropped on a small plate was reddish-brown, which is why soy sauce was called “Murasaki” in Japan.

This may seem surprising since soy sauce appears to be black. Generally, dark soy sauce has a clear reddish-brown color. If you put it in a glass or something and look at it through the light in a bright place, you will see it has a beautiful reddish color.

Some people believe that the alias “Murasaki” for soy sauce comes from purple being a noble color.

During the Edo period, although Edo became the political center of Japan, it still lagged behind Kyoto, Osaka, and other cities in the Kamigata region in terms of culture. The leaders of the Edo shogunate, who wanted to build a unique culture in Edo, apparently conceived the idea of making purple, which had long been considered a symbol of nobility, the symbolic color of Edo culture. It is said that the 8th shogun, Yoshimune, had purple dye studied in the Edo Castle.

It is also known as Edo purple (Edomurasaki), the color of the headband that the main character wears in popular Kabuki performances. There is no reason why the Edomurasaki color used by actors in Kabuki, the greatest entertainment of the Edo period, should not be popular. Edomurasaki is also known as the color that symbolizes the aesthetic sense of the chic Edokko, characterized by its deep blue tone in contrast to the reddish Kyoto purple (Kyomurasaki).

In this way, purple culture grew up in Edo. It is widely believed that this cultural background and the fact that dark soy sauce, which was an expensive and precious seasoning at the time, was almost purple, gave rise to the alias Murasaki. As a synonym for “precious,” dark soy sauce in the Kanto region came to be called Murasaki.

Some people believe that Murasaki, another name for soy sauce, comes from the black soybeans of Tamba.

Tanba no kuromame are large, high-grade soybeans originating from the Tanba region of Hyogo Prefecture. It is said that the name “Murasaki” was derived from the purple color of soy sauce made from these black beans.

There is a theory that the name “Shihou” (It means purple mountain) is derived from the elegant name for Mount Tsukuba.

Shihou is said to have originated from the purple color of the surface of the mountain when illuminated by the setting sun. It is also speculated that purple was an appropriate color for Mt. Tsukuba, which has also been revered as a sacred mountain. The theory is that soy sauce was produced in large quantities near the foot of Mt. Tsukuba during the Edo period, giving soy sauce the alias “Murasaki”. Shihou (紫峰) is also used today in the Shibanuma shoyu brand located at the foot of Mt. Tsukuba.

Finally, it is said that soy sauce came to be called Murasaki actually after the Meiji period (1868-1912). If this is correct, the second theory seems to be wrong. Many soy sauce manufacturers have been around since the Edo period, but their websites do not mention the origin of Murasaki at all. It is Jargon after all, so it is not for outsiders to make claims. In addition to Murasaki, one should avoid using Agari (which means three things in Japanese: Green tea in a sushi restaurant, dead fish, and a finished dish), Oaiso (Check), Namida (Wasabi), and Aniki (sushi material that has been prepped first, i.e., old).

Related contents:
Types of Shoyu (Soy sauce)

What is Anisakis?

A photo of Anisakis — Anisakis is usually found on the surface of internal organs, but can also appear on the surface of the fish.

Anisakis is a parasite of fish and shellfish, including mackerel, horse mackerel, sardines, bonito, squid, cod, saury, flatfish, and salmon. Three groups of parasites, Anisakis simplex, Anisakis physeteris, and Pseudoterranova decipiens, are considered to cause Anisakis disease in Japan. Larvae are elongate, 2~3 cm long and 0.5~1 mm wide, and most are translucent white. The species of Anisakis parasitizing fish and shellfish vary depending on the species of fish, the sea area, and the habitat depth.

Anisakis spawns as adults in the stomachs of whales and other marine mammals. When the eggs are excreted with feces, they hatch in seawater, and the larvae are eaten by krill, where they remain as larvae in the krill-eating seafood. Food poisoning occurs when people eat fish and shellfish parasitized by these larvae.

Three to four hours after infection, symptoms such as upper abdominal pain, nausea, and vomiting appear. These symptoms are now known to be an allergic reaction to the stomach wall and the Anisakis, rather than direct pain caused by the Anisakis piercing the stomach wall.

Mackerel is the most common type of Anisakis disease case reported in sashimi and sushi. In Tokyo, more than half of these cases are caused by Shimesaba (vinegared mackerel). When serving ingredients such as sashimi, chefs need to look carefully with their eyes to see if Anisakis is present and to remove the internal organs. Anisakis may not be visible, so care should be taken. The food items should not be served as sashimi if they are visible.

Anisakis larvae are parasites primarily on the surface of internal organs. They do not move from the internal organs if the fish is cold and near iced, but they may move into the flesh as the fish loses freshness or over time. For this reason, when purchasing (catching) and bringing home, it is important to keep the fish cold with ice or refrigerant to prevent loss of freshness. However, it is important to note that some species of fish, such as Chum salmon (Sake), have Anisakis lurking in their entire body. Sushi chefs know this and do not use it in Nigiri sushi. In addition, it has been hoped that soy sauce, wasabi, and vinegar may be effective in preventing Anisakis disease. However, the insect bodies are not killed by the amount and concentration used in cooking and the time of treatment.

How to Prevent Anisakis

In 1968, the Netherlands mandated by law that herring to be eaten raw in vinegar be frozen at -20 ºC or lower for at least 24 hours before cooking, drastically reducing the number of anisakiasis cases. The U.S. FDA recommends that fish for raw consumption be frozen at -35 °C for 15 hours or at -20 °C for 7 days, while EU health management standards require visual inspection of marine fish for parasites. The EU standard requires visual inspection of marine fish for parasites and directs freezing treatment (at -20 °C or below for at least 24 hours) for marine fish intended for raw consumption. In Japan, heat treatment at 70 °C or higher or 60 °C or higher (for about 1 minute) and freezing at -20 °C or lower for 24 hours or longer are supposed to kill the parasites.

New Technology for Killing Anisakis

Japan Seafoods, a seafood processing company, and Kumamoto University’s Institute for Industrial Nanomaterials Research have jointly developed a method and device to kill Anisakis by using an instantaneous electric power like lightning to kill them in fish meat. The establishment of a new method of killing Anisakis without heating has brought the risk of food poisoning from Anisakis on non-frozen raw sashimi closer to zero. However, challenges remain, such as downsizing the equipment and reducing costs.

Tokyo Food Safety Information Center-Anisakis

What is Japanese red fish?

A photo of red fish fillet — Red fish cannot be distinguished even by fish professionals when filleted.

Red fish is a common name for several species of fish. In Japan, it is most commonly applied to certain deep-sea rockfish in the genus Sebastes. Red fish means the word ‘Akauo’ (赤魚). ‘Aka’ (赤) is red, and ‘uo’ (魚) is fish.

Since there are numerous red looking fish, Splendid alfonsino (Kinmedai) and Broadbanded thornyhead (Kichiji) may also be considered Akauo.

Originally, Akauo referred to Akoudai (Sebastes matsubarae Hilgendorf, 1880). This fish is in season during the winter. It was once used as a substitute for Madai or Pacific cod (Madara), but in recent years its catch has declined dramatically and it has become an ultra-premium fish. It is also caught in the Kanto area and is still caught in Tokyo Bay. The term “Akou” for short refers to red-spotted grouper (Kijihata), which is quite confusing. Besides, Akauo is also the standard Japanese name for a species of goby family.

According to the “Guidelines for seafood names” issued by the Consumer Affairs Agency, three types of Akouo can be labeled: Golden redfish or Atlantic Ocean Perch (Taiseiyouakauo), Pacific ocean perch (Arasukamenuke), and Beaked or Deepwater redfish (Okiakauo).

In most cases, the fish sold in the market as Akauo are Pacific ocean perch (Arasukamenuke) and golden redfish (Taiseiyouakauo), which are closely related species frozen and imported from Alaska and Russia. The flesh is white without any particular flavor, and is widely used in dishes such as miso zuke, kasuzuke (pickling in sake lees), shioyaki (grilled with salt), and simmered. Pacific ocean perch (Arasukamenuke), which is caught in the waters around Japan, is also used in Nigiri sushi.

In any case, there is no doubt that red fish is a delicious fish.

＊Sebastes norvegicus (Ascanius, 1772) and Sebastes marinus (Linnaeus, 1758) are the same species.

Do you know what kind of Salmon you’re eating at a sushi restaurant?

A photo of Salmon nigiri sushi — Salmon is by far the most popular topping at conveyor-belt sushi restaurants.

If you ask people around the world what their favorite fish is, the answer is sure to be salmon. Its flesh is tender and fatty, with few small bones, and its color is appetizing. But we don’t think most people around the world pay much attention to the type of salmon they eat. This is not surprising, since people do not have the habit of eating many kinds of fish in their daily lives. In Japan, it is common for the species offered to change with the seasons, even among fish of the same family. We sometimes sense that the season has changed based on the change in fish species. For example, seeing a Salmon (Chum, Keta, or Dog salmon) moving up the river, one senses that it is autumn.

This article explores salmon, for which we were able to confirm statistical data. Also, see below for the differences between trout and salmon.
Trout vs. Salmon: What’s the Difference?

Global demand for salmons is strong and production is growing rapidly. Currently, the global production of salmon is over 5 million tons/year. Of this, more than 4 million tons are farmed, of which roughly 3 million tons are Atlantic salmon and 1 million tons are Rainbow trout. The salmon that people around the world say they love are Atlantic salmon and Rainbow trout.

Atlantic salmon is produced in Norway, the United Kingdom, Ireland, the Faroe Islands, Iceland, Canada, the United States, Australia, and Chile. Trout salmon (Rainbow trout) is produced in Norway, Finland, Sweden, Denmark, England, Ireland, Turkey, and Chile.

Although production is low, King salmon, Silver salmon, Cherry salmon, and Brown trout are also commercially farmed. King salmon is a very delicate fish and can only be found in areas with clean water. For this reason, it is difficult to farm, and King salmon accounts for less than 1% of all salmon farmed in the world. New Zealand, Canada, and Chile are the only countries that have succeeded in commercial farming of King salmon. In New Zealand, which is a rare example from a global perspective, no antibiotics are given to the fish. Silver salmon is farmed in Peru, Japan, and other countries, with a yearly production of over 20 tons. It is used as a standard side dish for bento (lunch box) in Japan. Cherry salmon is farmed only in Japan and does not reach 30 tons/year. Masu zushi, a famous specialty of Toyama Prefecture, is made from cherry salmon.

On the other hand, the catch of wild salmon has remained flat for the past 40 years at around 1 million tons/year. More than 90% of the catch consists of six species: King or Chinook salmon, Chum, Keta or Dog salmon, Pink or Humpback salmon, Silver or Coho salmon, Red or Sockeye salmon, and Steelhead trout (Rainbow trout).

Salmon mainly caught in Japan are Chum salmon (Japanese name: Sake, Akizake, Shirozake), Pink salmon (Japanese name: Karafuto-masu), King salmon (Japanese name: Masunosuke), Cherry salmon (Japanese name: Sakura-masu).

The main production areas are Hokkaido, Aomori, Iwate, Miyagi, and Niigata. Red salmon (Japanese name: Benizake) and silver salmon (Japanese name: Ginzake) are rarely caught only in Hokkaido. The catch of chum salmon, which used to be over 100,000 tons/year, has been drastically reduced to less than 50,000 tons/year. On the other hand, Alaska and Russia have recorded catches of over 400,000 tons/year and can be said to have good catches.

However, whether it is farmed or natural salmon is not even a subject of debate, except among some chefs and Japanese. In our opinion, the decision of whether to use farmed or wild should be based on the type of dish to be cooked.

From here, we get down to business.

It has long been said that pink salmon, the most abundant salmon caught in Japan, is not suitable for nigiri sushi. This is not true. It is simply because salmon in good condition was difficult to obtain in the past due to the lack of a well-developed distribution system. As proof of this, migratory pink salmon is highly valued for its rich flavor and fat. On the other hand, pink salmon that have gathered to spawn have lost their fat and are tasteless. This is a common story for all salmon.

In Japan, King salmon, Cherry salmon, farmed Atlantic salmon and Rainbow trout, and Chum salmon, which was born in Russian rivers and migrates along the Hokkaido coast, are used as sushi toppings (ingredients). There was a time around 1980 when sushi chefs used to serve red salmon, which he named Beni-toro, but there is no sign of it now. And we rarely hear of Chum salmon returning to the river where it was born in the fall to be made into Nigiri sushi. Worldwide, only a few countries, such as Russia, Canada, and Alaska in the United States, use wild pink salmon, silver salmon, and red salmon as Nigiri sushi.

We can say with certainty that Edomae Sushi restaurants do not use any salmon. As time goes by, some restaurants have begun to offer King salmon, Chum salmon, Cherry salmon, Biwa trout, and other rare sushi toppings as their main selling point, but only a few of them do so.

Chum salmon originally return to Japan in the fall, but those migrating off the coast of Japan out of season are called Keiji, Tokishirazu, and Mejika to distinguish them. The mother river is in Russia. Chum salmon originally return to Japan in the fall, but those migrating off the coast of Japan out of season are called Keiji, Tokishirazu, and Mejika to distinguish them. These are rarely found in some high-end sushi restaurants, as they have a fresh flavor and fat that is ideal for nigiri sushi. Of course, they are also delicious in other dishes. However, it should be frozen once to kill Anisakis and other fish before making sushi. This is one of the reasons why salmon has been avoided as a sushi topping.

A photo of salmon fillet — The appearance of salmon fillet

On the other hand, Atlantic salmon and Rainbow trout (known as Salmon trout or Trout salmon) are farmed at sea, exported without ever being frozen, and used for sushi at conveyor-belt sushi restaurants. The fish is already processed into fillets, so the chef only needs to remove the skin.

As a side note, salmon farming is said to have less environmental impact than other fish species. And from the perspective of the SDGs, we are moving from sea farming to land-based aquaculture. In addition, farmed salmons are being actively improved and blended with different species.

Now you may know what kind of salmons you are eating. For your reference.

Related contents:
Learn more about salmon

How salmon fillet are made in factory

Why you should be wild about Alaskan salmon

What is Mochigatsuo?

A photo of Modori-gatsuo — Modori-gatsuo are those that migrate southward from off Sanriku to the Boso Peninsula from mid-September to late October.

In Japan, bonito is called variously Hatsugatsuo, Modorigatsuo, Mayoigatsuo, Netsukigatsuo, and so on. The quality of the fish is unique depending on the season and size, and bonito lovers will be able to enjoy a variety of flavors throughout the year. Now, bonito, a popular fish since the Edo period, has recently been given a new name, Mochigatsuo, which we have never heard of, and we would like to dig deeper into it.

A photo of bonito — The quality of bonito cannot be determined until it has been sliced.

As a general rule, one cannot identify a bonito just by looking at it, and even marketers and sushi chefs cannot tell its quality until they try to slice it. In particular, Hatsugatsuo (Noborigatsuo) has greater individual differences than Modori-gatsuo (Kudarigatsuo), and may even be inedible raw due to its distinctive odor. It is called Ishigatsuo or Gorigatsuo. Its flesh is noticeably firmer than normal fish in terms of elasticity. Its flesh is white, pink, or brownish. It also smells very bloody, almost like iron. The cause is currently unknown.

Because of its high hemoglobin and myoglobin content, bonito has a stronger bloody smell than other fish, even if it is not fresh. This richness is due to the high content of nitrogen compounds such as creatine and histidine, in addition to the umami substance inosinic acid. This is the reason for the unparalleled love of bonito.

A photo of Kenken gatsuo — The fishermen in the town of Susami, Wakayama Prefecture, immediately ikejime each bonito they catch on board, drain the blood out of the fish, and bring it back to the port in a container with its head in seawater ice.

On the other hand, bonito is a representative fish that loses its freshness quickly and is usually flash-frozen immediately after being caught. However, thanks to the tremendous efforts of fishermen, we can now eat fresh bonito. For example, fishermen in the town of Susami, Wakayama Prefecture, immediately ikejime each bonito they catch on board, drain the blood out of the fish, and bring it back to the port in a container with its head in seawater ice for the day’s auction. Kenkengatsuo is the result of thorough techniques for preserving freshness. The same is true of Taru-gatsuo from Hachijojima Island in Tokyo, for example. However, by the time the raw bonito arrives at the sushi restaurant to be made into Nigiri sushi, 12 hours have passed since the fish was caught. This time is critical to the quality of the fish.

So what kind of bonito is Mochi-gatsuo?

Hatsugatsuo has a refreshing, spring breeze-like flavor. Some of them are called “Mochigatsuo”, a type of bonito whose flesh is elastic and has the texture of freshly pounded rice cakes. Originally, bonito is caught far offshore, but in the spring, it comes much closer to land, so it can be brought to port before it becomes rigor mortis. Not all bonito are Mochi-gatsuo, however, and only a few are part of the same school, making them extremely rare. According to one theory, they are eaten before rigor mortis, which occurs four to five hours after the catch. Its season is from March to June, and it is consumed locally, as it is difficult to ship to distant places.

The name is also wonderful, as it compares the flesh of the bonito to a Mochi (rice cake). So far, the name “Mochigatsuo” is only used in Wakayama and Shizuoka regions. If you have a chance, you would like to try it.

Quality Improvement of Frozen Bonito

A photo of bonito sashimi — Frozen bonito begins to mature after thawing.

Large fishing vessels sail the Pacific Ocean year-round in pursuit of bonito (Skipjack tuna). The fishing method is divided into pole-and-line fishing and purse seine fishing. Pole-and-line fishing involves spreading live bait such as Japanese anchovy to attract schools of skipjack tuna, which are then caught in large numbers with the rod in a short period. Because of the need to keep live bait for a long period, this fishing method was limited to the waters around Japan for many years. Still, recent technological advances have also made pole-and-line fishing possible in southern waters.

The bonito caught in the waters around Japan is called Higashi-no-mono. This follows sardines and other fish that serve as bait and come north from the waters around the Philippines. The bonito called Nanpo-mono also approaches the waters around Japan from off Micronesia and other areas. This one is mainly caught by large vessel purse seine fishing. In purse seine fishing, the bonito rub against each other before being hauled on board, easily damaging the flesh. As a result, the fish may be less fresh and damaged than when caught pole-and-line fishing.

Vessels that take skipjack are equipped with sophisticated refrigeration facilities. There is a pool of brine solution, a salt solution with a concentration of about 20%, on board. The flash-frozen skipjack is called B1. After being thawed and filleted, the fish is rigor mortis, which means it is extremely fresh and is distributed as high-quality frozen skipjack for raw consumption. Of course, they are also very expensive. In addition, when caught, the blood is removed and the fish is flash-frozen, called S1, and is distributed as a higher quality product than B1.

Only carefully selected skipjack and those frozen under strict freezing conditions are marketed as B1, while skipjack that is frozen in the same freezer but not according to B1 standards is distinguished from B1 and referred to as B. Incidentally, B1 and B are caught by pole-and-line fishing. There is another type of frozen bonito called PS. This is not caught by pole-and-line fishing but by purse seine fishing. It is not in as good condition as pole-and-line fishing, but it is handled with care and has few scratches.

In summary, Bonito (skipjack) originally deteriorated quickly and was difficult to distribute fresh, but improvements in freezing technology and other factors have ensured that the quality is close to fresh.

How is the taste of vinegar determined?

A photo of Rice vinegar — The vinegar used for Vinegared rice is basically rice vinegar or red vinegar. Mizkan, which contributed greatly to the development of Edomae sushi, is still a famous vinegar manufacturer.

When we think of vinegar, a sour taste immediately comes to mind, but vinegar is not only sour, it also contains a variety of ingredients and has a mild taste. There are also many different types of vinegar, each with its unique flavor. Just as beer is made from barley and wine from grapes, vinegar has a variety of flavors, aromas, and richness depending on the ingredients.

Acetic acid is the predominant acidity, with other organic acids such as gluconic and citric acid also present. It also contains lactic acid, succinic acid, tartaric acid, malic acid, and citric acid, each with a different taste. Lactic acid has an astringent taste, while citric acid has a refreshing sour taste. These mix to form a complex sour taste. Adding even more variety to the sourness are the ingredients that the raw materials originally contained, such as sweetness, umami, richness, and aroma. Rice vinegar is particularly rich in carbohydrates and proteins, while black vinegar is rich in amino acids and various organic acids. These diverse flavors combine to create the flavor of vinegar.

By the way, we believe that what is required of vinegar used for sushi rice (vinegared rice) are two contradictory characteristics: refreshing and full-bodied. When sushi chefs prioritize richness, they use red vinegar or black vinegar with high amino acid content. However, this is a far cry from the light and refreshing taste that was originally sought in nigiri sushi. Therefore, sushi chefs try to solve the contradictory problem by mixing kinds of vinegar.

Various studies have also found amino acids such as glutamic acid, peptides, fat, glycogen, and alliin as substances that strengthen the richness. To make delicious nigiri sushi, the ingredients of sushi toppings and condiments must also be taken into consideration. It is not enough to focus only on vinegar. Of course, sushi chefs are not food researchers, so they have never conducted a quantitative analysis of amino acid content.

According to papers on the taste of vinegar by Masao Fujimaki, professor emeritus at the University of Tokyo, Ryuzo Ueda, associate professor at Osaka University, and Hiroshi Masai of Mizkan, amino acids exhibit a variety of flavors and are closely related to the unique taste of various foods. It is said that there are more than 20 kinds of amino acids that make up proteins, and 17 kinds of free amino acids exist in vinegar, which affects the taste of each vinegar.

The papers on the taste of vinegar

Rice vinegar is composed mainly of more than 10 amino acids, including glutamic acid, arginic acid, and aspartic acid. Among them, glutamic acid produces a delicious taste. Glutamic acid not only makes vinegar tasty but also works synergistically with the umami component to make nigiri sushi even tastier. Furthermore, the amino acid also acts on the slight sweetness of the vinegar and makes the overall taste milder and milder. In this respect, it can be said that the taste of rice vinegar is determined by the amount of amino acids present in the vinegar.

Although the amount of rice used as a raw material and the characteristics of the alcohol added during the production process are also important factors in increasing amino acids, at least standing fermentation (or static Fermentation) is a particularly important condition. Therefore, we surveyed Japanese vinegar manufacturers that use standing fermentation. Many sushi chefs use these vinegars. However, which vinegar is used as the main ingredient and what it is mixed with is, of course, a trade secret. And for fish preparation, vinegar made from brewing alcohol and containing almost no amino acids produced by fast fermentation is more refreshing. Again, it is not just a matter of focusing on the amount of amino acids.

List of Japanese Vinegar Manufacturers using Standing fermentation

Marusho vinegar (合名会社丸正酢醸造元)

Establishment: 1879

TEL: +81-735-52-0038

Address：271 Tenma, Nachikatsuura-cho, Higashimuro-gun, Wakayama prefecture 〒649-5331

HP: Marusho vinegar

#standing fermentation

Kobara vinegar (合名会社河原酢造)

Establishment: 1823

TEL: +81-779-66-3275

Address：8-25 Yoshi, Ono-shi, Fukui prefecture 〒912-0401

HP: Kobara vinegar

Products: Yuuki Junmai vinegar Robai

#standing fermentation

Totsuka Vinegar Brewery (戸塚醸造店)

Establishment: 2005

TEL: +81-554-56-7431

Address：〒402-0035

253 Natsukari, Tsuru-shi, Yamanashi prefecture

HP: Totsuka Vinegar Brewery

#standing fermentation

Okuno zyouzou (株式会社奥野醸造)

Establishment: –

TEL: +81-224-51-8891

Address：44 Aza Hayashi, Oaza Irimada, Shibata-cho, Shibata-gun, Miyagi prefecture 〒989

HP: Okuno zyouzou

Products: Junmai vinegar

#standing fermentation

Tobaya vinegar (株式会社とば屋酢店)

Establishment: 1710

TEL: +81-770-56-1514

Address：6-2, Higashiichiba 34, Obama City, Fukui Prefecture 〒917-0232

HP: Tobaya vinegar

Contact: support@tobaya.com

Products: Junmai brewed vinegarTsubonosu

#standing fermentation

Takano vinegar (株式会社高野酢造)

Establishment: –

TEL: +81-76-273-1188

Address：103, Tsurugi Okuni-machi Ho, Hakusan City, Ishikawa prefecture 〒920-2133

HP: Takano vinegar

Contact: https://takano-su.co.jp/inquiry/inquiry.php

Products: Hakubai

#standing fermentation

Tankai vinegar (淡海酢有限会社)

Establishment: –

TEL: +81-740-36-0018

Address：1403 Katsuno, Takashima-shi, Shiga prefecture〒520-1121

HP: Tankai vinegar

Products: Rice vinegar Ginjo

#standing fermentation

Mikura vinegar (株式会社トーエー)

Establishment:

TEL: +81-5979-3-1660

Address: 2266 Atawa, Mihama-cho, Minamimuro-gun, Mie prefecture 〒519-5204

HP: Mikura vinegar

Contact: https://mikurasu.jp/en/contact

Products: White Vinegar Gekka, Red Vinegar Akane

#standing fermentation

Onomichi vinegar (尾道造酢株式会社)

Establishment: 1582

TEL: +81-848-37-4597

Address: 1-5-2 Kubo, Onomichi City, Hiroshima prefecture 〒722-0045

HP: Onomichi vinegar

Contact: https://kakuhoshisu-onomiti.com/contact.php

Products: Rice vinegar, Pure Red vineager

#standing fermentation

Imakawa vinegar (今川酢造)

Establishment: 1923

TEL: +81-76-241-4020

Address: 3-19-1 Nomachi, Kanazawa City, Ishikawa prefecture 〒921-8031

HP: Imakawa vinegar

Contact: https://www.imakawa.com/inquiry/

Products: Marusan Junmai vinegar

#standing fermentation

Iio Jozo (株式会社飯尾醸造)

Establishment: 1893

TEL: +81- 772-25-0015

Address: 373 Odasyukuno, Miyazu-shi, Kyoto-fu 〒626-0052

HP: Iio Jozo

Contact: fujisu@iio-jozo.co.jp

Products: Pure rice vinegar Fujisu, Pure rice vinegar Premium

#Stationary fermentation

Yokoi vinegar (横井醸造工業株式会社)

Establishment: 1937

TEL: +81- 3522-1111

Address: 4-2-17 Shinkiba, Koto-ku, Tokyo 〒136-0082

HP: Yokoi vinegar

Contact: https://yokoi-vinegar.com/contact-us

Products: Kinsho etc.

#standing fermentation

Kisaichi Brewing (私市醸造株式会社)

Establishment: 1922

TEL: +81- 47-443-2511

Address: 6-7-45 Higashi-Michinobe, Kamagaya-shi, Chiba prefecture 〒273-0115

HP: Kisaichi Brewing

Contact: https://kisa1.com/contact/

Products: THE EDOMAE Sushi vinegar

#standing fermentation

Murayama vinegar (村山造酢株式会社)

Establishment: about 1720

TEL: +81-75-761-3151

Address: 3-2, Ohashi Higashi-iru, Sanjo-dori, Higashiyama-ku, Kyoto 〒605-0005

HP: Murayama vinegar

Products: Chidori

#standing fermentation

Mizkan (株式会社 Mizkan)

Establishment: 1804

TEL: +81-569-21-3331

Address: 2-6 Nakamura-cho, Handa, Aichi prefecture 〒475-8585

HP: Mizkan

Contact: https://www.mizkanholdings.com/en/inquiry/

#standing fermentation

Kokonoesaika (株式会社九重雜賀)

Establishment: 1908

TEL: +81-736-66-3160

Address: 142-1, Momoyama-cho Moto, Kinokawa-shi, Wakayama prefecture 〒649-6122

HP: Kokonoesaika

Contact: https://kokonoesaika.co.jp/contacts/

Products: Saika Ginjo Red vinegar

#standing fermentation

Koutarou vinegar (有限会社林孝太郎造酢)

Establishment: –

TEL: +81-75-451-2071

Address: 455 Michimasa-cho, Higashi-iru, Teranouchi-agaru, Shinmachi-dori, Kamigyo-ku, Kyoto-shi, Kyoto 〒602-0004

HP: Koutarou vinegar

Products: Rice vinegar

#standing fermentation

Shoubun vinegar (株式会社庄分酢)

Establishment: 1711

TEL: +81-944-88-1535

Address: 548 Enokizu, Okawa City, Fukuoka Prefecture 〒831-0004

HP: Shoubun vinegar

Products: Shoubun Rice vinegar

#standing fermentation

Ishikawa Industory (石川工業株式会社)

Establishment: 1928

TEL: +81-985-74-0046

Address: 3792 Kamitashima, Sadowara-cho, Miyazaki City, Miyazaki Prefecture 〒880-0301

HP: Ishikawa Industory

Products: Yamato vinegar

#standing fermentation

Related contents:

Types of vinegar

What is Edomae sushi?

A photo of Edomae sushi　(Nigiri sushi) — Edomae sushi (Nigiri sushi) in the Edo period was about twice the size of today’s sushi.

We recently read a sushi article in one of the Food media and were amazed that there are still media outlets out there that are so misinformed. If taken dispassionately, it may be a reprinted article or an article created by a generated AI. Also, food writers who use arguments like “I live in Japan” or “I know sushi well because I have been to over 500 sushi restaurants” are not to be trusted in their articles.

Nigiri sushi originated about 200 years ago, but in fact, it can be said that no book comprehensively describes it. The only information available is the diaries of the samurai and aristocrats of the time, which are only a few lines of text. As proof of this, it is not even certain who started making nigiri sushi, and there are many theories. In other words, there is a possibility that it has been rewritten to suit their convenience.

Depending on whether sushi is classified in terms of its history or terms of its production method, the types of sushi will naturally differ. If we discuss in a confused state, we will not reach a single conclusion. Vinegar was produced by the natural fermentation of fish and grains for preservation purposes. This is the form of sushi when it originated. It must have originated in China, Southeast Asia, or somewhere in between. In Nigiri sushi, however, vinegar made from sake lees or other ingredients is added to cooked rice. Even if we focus the argument only on vinegar, there is no way to say that they are both the same food.

This article was rudimentary in that there are several types of sushi, including Nigiri sushi, Maki, Roll sushi, Inari sushi, Chirashi sushi, and Sashimi. As you already know, Sashimi is not a type of sushi. It is a typical Japanese dish. And this misunderstanding of Sashimi leads to a wrong understanding of Nigiri sushi. No one does not know what Nigiri sushi is. However, many people think that Nigiri sushi is Sashimi on top of vinegared rice (sushi rice). This is also a big mistake. Sushi topping can be made of vegetables or seafood, but without vinegared rice, it is not Nigiri sushi. We would like to remind you of this.

Moving on to our main topic, you may not have heard of Edomae sushi. It refers to Nigiri sushi, which originated in the Edo period (1603-1867), and although there have been some changes in the sushi ingredients, everything else has remained the same as when it originated. Together with maki sushi, which originated about 50 years later, it is now called Edomae sushi. The reason for the name “Edomae” is explained below.

Why is it called edomae?

So, except for the maki sushi story, Edomae sushi means Nigiri sushi. At the time when Edomae sushi originated, there was no such thing as a refrigerator, so it was not possible to refrigerate sushi toppings. It was natural to treat seafood for preservation. For example, we boiled Kuruma prawn (Kuruma ebi) and simmered Japanese conger (Anago).

Sashimi is a small piece of seafood, raw, with only the skin and bones removed. On the other hand, in Edomae sushi, the Sushi ingredients are treated in some way. We think the simplest treatment is to sprinkle salt on the seafood. This is one of the basic cooking methods practiced around the world. However, when making Sashimi, basic salt is not used. For more information on other processing methods, please check below.

Types of edomae preparations

Horse mackerel (Aji) and Mackerel (Saba), which lose their freshness rapidly, were preserved by soaking in vinegar until 50 years ago. Recently, however, they are served as close to fresh as possible. Even today, some Aji and Saba are still vinegared, but they are rare.

After the Great Kanto Earthquake, the Edomae sushi chefs lost their workplaces and went to the countryside to look for work. However, the local people did not understand the need to go to the trouble of preparing fresh seafood, and they gradually began to use raw sushi topping. Nowadays, the use of raw sushi topping is the norm in rural areas of Japan. Even the concept of “Edomae sushi” does not exist in the regions.

Conveyor-belt sushi, now a mainstream segment of the sushi industry, uses raw sushi toppings to save time and effort in preparing them, in other words, to cut costs. Or perhaps it is because farmed fish is not suitable for aging. It may be because Japan has a culture that values freshness, and fish is unusually valued for its freshness compared to meat and vegetables. Salmon, the standard sushi topping in other countries, is also used raw. It is not sprinkled with salt to reduce excess water and odor components.

Strictly speaking, these are not Edomae sushi (Nigiri sushi). They are called Sashimi vinegared rice. If we may add one more thing, there has been a shift from processing for preservation to processing to bring out the umami.

For your information.

What does Hon in front of the fish name mean?

The tastiest and most highly utilized Katsuo are Ma-gatsuo and Hon-gatsuo.Anyone can tell a fish is a different species if it looks different. However, there are cases where the appearance is so similar that you can’t just inadvertently make a mistake. That is when there are several species and the difference in value is significant. In the past, the fish was used as a fish fraud, and even today it is often used as a substitute.

So, the marketer adds the prefix Hon (本) in the name of a fish or shellfish to avoid confusion with a substitute. One of the meanings of the Japanese word “hon” is “genuine,” so this may have something to do with it.

For example, Hon-zuwaigani refers to Zuwaigani, which has a shorter fishing season and a much higher price than Beni-zuwaigani. To avoid confusion with Beni-zuwaigani, which has a similar name, the Hon is added to emphasize the fact that it is Zuwaigani.

Other fish names begin with the letter Hon.

・Hon-mirugai is Mirugai clam (Mirugai). To avoid confusion with Shiro-mirugai, which was considered a substitute for Mirugai in the past, Hon is added to emphasize the fact that it is Mirugai. Recently, however, the catch of Shiro-mirugai has been decreasing, and the price of Mirugai has skyrocketed.

・There are five main types of tuna distributed in Japan, including Minamimaguro, Mebachi, Kihada, and Binnaga, of which Kuro (kuro means black)-maguro, the largest, is considered the finest. As the name suggests, half of the fish’s body is black from the back to the lateral line, so it is so-called.

About 2 million tons of tuna are caught annually worldwide, but Kuro-maguro is only about 1% of that amount. Originally, maguro meant Kuro-maguro, but other species (Mebachi, Kihada, etc.) are now distributed, and to distinguish them from Kuro-maguro, what was originally called maguro is now called Hon-maguro.

・Aka-kamasu, also called Hon-kamasu, is considered the most delicious of the kamasu family and is sold at high prices in the market. On the other hand, Yamato-kamasu, also called Mizu-kamasu, is a little less tasty, and the name seems to be used to distinguish Yamato-kamasu from Aka-kamasu.

・The official name of the family Pandalidae called Amaebi is Hokkoku-akaebi. It is widely found from the coast of Hokkaido to Toyama Bay and the eastern coast of the Korean Peninsula. It is widely found from the coast of Hokkaido to Toyama Bay and the eastern coast of the Korean Peninsula.

・Akagai is simply called Tama, Hon-dama, Hon-aka, etc. in the Toyosu market. There is also a Bachi-akagai that is very similar to the Akagai, but its real name is Satogai, which is not as red as Akagai and is smaller in size. Satogai is often mixed in with hon-dama and are called Bachi-akagai from Bachigai (it means out of place).

Finally, some seafood uses both Hon and Ma.

For example, there are four species of bonito: Katsuo, Suma-gatsuo, Marusouda-gatsuo, and Hirasouda-gatsuo. The tastiest and most highly utilized Katsuo are Ma-gatsuo (katsuo) and Hon-gatsuo (katsuo).

For your reference.

What does Ma in front of the fish name mean?

A photo of Horse mackerel (Ma-aji) — Ma-aji is the most commonly caught and represented species of Japanese Aji species.

Fish names include scientific names, standard Japanese names, local names, and foreign names.

Scientific names are the scientific names of organisms. They are written in Latin for international uniformity. They are also listed in fish-illustrated books. Standard Japanese names are defined by the Ichthyological Society of Japan. Local names are various names given to one species in different regions. In addition, when looking at English and French names, they do not correspond to species as in the Japanese standard Japanese name, and it is not uncommon for different species to have the same English name, or for multiple species to be called by the same English name. It is rare in the world that each fish species has its standard Japanese name, as is the case in Japan.

In addition to standard Japanese names and regional names, fish names unique to the Japanese language are sometimes used. For example, you have probably heard of the fish named Aji (鯵). Then is Ma-aji (真鯵) a different fish?

Actually, they are the same fish. The “Ma” in the name of a fish or shellfish indicates that it is the most representative, the most superior, or the most valuable among the many related species. The Chinese character “真” means “genuine.

For example, a total of 146 species of horse mackerels have been identified, including Japanese scad (Maru-aji), Bigeye scad (Me-aji), White trevally (Shima-aji), Amberstripe scad (Muro-aji), Red Scad (Aka-aji), Roughear scad (Oakamuro-aji), Great trevally (Gingame-aji), and Torpedo scad (Oni-aji). Ma-aji is the most commonly caught and represented species of Japanese Aji species.

There are other fish names beginning with Ma, which are briefly introduced below.

・Ma-iwashi (真鰯) is a representative of sardines (Katakuchi-iwashi, Urume-iwashi, etc.).

・Kaki refers to Ma-gaki (真牡蠣). Ma-gaki is in season during the cold season and is mostly farm-raised, but there is a type of Kaki that is in season during the summer. It is called Iwa-gaki (岩牡蠣) and is characterized by its larger shells and meat compared to Ma-gaki.

・Anago with high market value are Ma-anago (真穴子), Goten-anago (御殿穴子), and Kuro-anago (黒穴子), but it is safe to assume that most Anago used in sushi restaurants are Ma-anago.

Other Ma (真) include Ma-dai (真鯛), Ma-dako (真蛸), Ma-dara (真鱈), and Ma-hata (真羽太).

Reference.

Which fish tastes better, farm-raised or wild-caught?

The answer to this question is obvious.

First of all, the most common argument goes something like this.

Some say that farm-raised fish are fatty, but the image of natural fish being superior has simply taken hold. Others say that farm-raised fish are raised in small fish ponds, so they are less active and less chewy, or that feeding them formula feed harms the taste and aroma of their meat. Well, all opinions can be said to be right or wrong.

It could be for the following reasons. It does not touch on the quality as well as the quantity of fat. Not all fish farms are small, and there are far more people who prefer soft flesh to chewy flesh. And we know that feed has a big impact, so formula feed has been greatly improved. It is all about the so-called superficial argument.

And as you probably know, there are fish of the same season, same species, and same freshness that are natural but separately not so tasty. It can be said that the natural one is the one that is more hit or miss.

And, as a wild guess, I would say that most people only know what farm-raised fish tastes like. In Japan, about 60% of Japanese amberjack (Buri), 80% of Red seabream (Tai), and 99% of Japanese eel (Unagi) are farm-raised. In other words, most Japanese likely eat farmed fish for these three species. The situation is similar around the world. Farmed salmon surpassed the catch of wild salmon in 1996, and currently accounts for more than 70% of total production.

This is the prerequisite for the answer so far. We then look impartially at the facts alone to come up with an answer.

It is not difficult for a person with common sense to compare farmed hamachi and wild buri and recognize them. However, for those who have only eaten Hamachi and usually find it tasty, it may take some time to come to feel that Buri is tasty because their brain has a sense that such food is tasty. Modern people who find foods with amino acids and artificial sweeteners tasty command their brains to tell them that they are not tasty without them. When we become accustomed to foods that mask the original taste, we lose sight of the original taste. This is the true nature of convenient food. Therefore, when a fair comparison of natural Buri and cultured Hamachi Sashimi is conducted, more than 80% of people say that cultured Hamachi tastes better.

Fish have different flavors and aromas depending on where they are caught, and once you understand this, you can narrow it down considerably to the place of origin. The factors are the marine environment in which they live and the type of food they have been raised on. Natural fish can choose the food they eat, and those raised on such food have their original flavor. Fish raised in aquaculture are fed a diet that suits their needs because the emphasis is on economics. Because farm-raised fish cannot eat the food they prefer, they can’t develop their original flavors.

Nowadays, farm-raised eels dominate the eel market, and there is not a mere shadow of the natural product to be seen. Whenever we eat wild-caught eel, we always feel that farm-raised eel does not have the smell of earth and mud from the fat condensed in the skin and meat like wild-caught eel. Whether you like this smell or not, it is the original flavor of the eel. As for the quality of fat, farm-raised eel is not so bad when it is hot, but when it cools down, it feels heavy. Compared with farm-raised eel, natural eel is fatty but gives the impression of being light and smooth, which is why it has been called a specialty.

The iodine value is a number that indicates the degree of saturation or unsaturation of fat and oil. The higher this number is, the higher the content of unsaturated fatty acids and the worse the aftertaste tends to be. For example, farm-raised eel has an iodine value of 150, while wild eel has an iodine value of about 80, and contains almost no unsaturated fatty acids. Unsaturated fatty acids are abundant in Pacific saury (Sanma), Japanese sardine (Iwashi), Mackerel (Saba), etc. In short, these fish and farm-raised fish that eat food made from highly unsaturated acids will all have highly unsaturated acidic constitutions and will have a bad aftertaste. Moreover, if the fat is too strong, the fish will not even develop the aroma of the individual fish. This is one aspect of farmed fish.

Red seabream (Tai) is also available in both wild and cultured forms, but the amino acid composition and flavor compounds in both types do not vary much. Why, then, is there such a difference in taste? The only reason is the difference in flavor. The trace amount of aromatic substances in the fat of sea bream determines the original flavor of the fish. As mentioned above, farm-raised Red seabream does not have the same flavor. The question is whether the aroma is good for us or not. Of course, everyone has his or her taste in aroma. But that is where the value of the food is born. The top chefs are very particular about aroma, and they all use natural ones.

Finally, can you imagine what the results would be if you ate farmed Atlantic salmon and wild Atlantic salmon as sashimi? Probably, the farmed salmon would be superior because of its tender meat, appetizing color, and fat content (we could not find such experimental data, so this is speculation). However, what would be the result of making Nigiri sushi? The noble aroma that nature possesses is irreplaceable. In sushi, where the main focus is on enjoying the aroma, the difference is obvious.

The difference between natural and farmed fish is obvious, as the best sushi chefs never use farmed fish. The exception to this is when the fish is raised in an almost natural environment, without artificial food, so that it simply cannot escape.

Author: tabimori

Types of dried fish

First, we would like to begin by identifying what we mean by dry food or dried fish.

Now, let us try to classify dried fish according to the different ways of drying.

Types of fish used for dried fish

In summary

What is Shirako?

What is white tuna?

What is Atarinegi?

What is Murasaki?

What is Anisakis?

How to Prevent Anisakis

New Technology for Killing Anisakis

What is Japanese red fish?

Do you know what kind of Salmon you’re eating at a sushi restaurant?

What is Mochigatsuo?

So what kind of bonito is Mochi-gatsuo?

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How is the taste of vinegar determined?

List of Japanese Vinegar Manufacturers using Standing fermentation

What is Edomae sushi?

What does Hon in front of the fish name mean?

Other fish names begin with the letter Hon.

Finally, some seafood uses both Hon and Ma.

What does Ma in front of the fish name mean?

There are other fish names beginning with Ma, which are briefly introduced below.

Which fish tastes better, farm-raised or wild-caught?

First of all, the most common argument goes something like this.

All in all, the conclusion is that wild fish tastes better.

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