The A to Z of Sushi Ingredients : Silver-skinned fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Hikarimono - Silver-skinned fish>

Aji (Maaji) - Japanese horse-mackerel

Ayu - Ayu

Gomasaba- Spotted mackerel

Hamo -Daggertooth pike conger

Hatahata - Japanese sandfish

Iwashi - Sardine

Kisu - Japanese whiting

Kohada - Gizzard shad

Mamakari - Big-eye sardine

Saba - Pacific mackerel

Sanma - Pacific saury

Sayori - Halfbeak

Shinko - Baby Gizzard shad

Tobiuo - Japanese flyingfish

We hope this information will be helpful.

Revision date: March 27, 2018

 

The A to Z of Sushi Ingredients : White flesh fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Shiromi-White flesh fish>

Ainame-Green ling

Amadai-Horsehead tilefish

Ara-Rock-cod

Buri-Japanese amberjack

Ebotai (Ibodai)-Butterfish

Engawa-Thin muscle of the dorsal fin of Japanese flounder, Marbled sole, etc.

Fugu (Torafugu)-Globefish (Blowfish, Puffer )

Hiramasa-Amberjack

Hirame-Japanese flounder (Olive flounder)

Hoshigarei-Spotted halibut

Houbou-Bluefin searobin

Inada-Japanese amberjack (30〜40cm)

Isaki-Striped pigfish

Ishidai-Barred knifejaw

Ishigarei-Stone flounder

Kamasu (Akakamasu)-Barracuda

Kanpachi-Greater amberjack

Kasugo (Chidai, Kidai)-Baby Red sea-bream (Crimson sea-bream, Eellowback sea-bream)

Kawahagi-Filefish

Kijihata(Akou)-Redspotted Grouper

Kinki (Kichiji)-Thornhead

Kinmedai-Splendid alfonsino

Kochi (Magochi)-Bartail flathead

Kue-Longtooth grouper

Kurodai(Chinu)-Blackhead seabream

Kurosoi-Black rockfish

Mahata (Hata)-Grouper (Rock-cod, Seven band grouper)

Makogarei-Marbled sole

Matsukawagarei-Barfin flounder

Mebaru-Rockfish

Medai-Japanese butterfish

Meichidai-Nakedhead

Mejina-Greeenfish (Nibbler, Rudderfish)

Mutsu-Japanese bluefish

Nametagarei (Babagarei)-Slime flounder

Nodoguro (Akamutsu)-Blackthroat seaperch

Okoze (Oniokoze)-Devil stinger

Sawara-Japanese spanish mackerel

Shimaaji-Crevalle jack (Trevally)

Suzuki-Japanese seaperch

Tachiuo-Largehead hairtail (Cutlassfish, Scabbardfish)

Tai (Madai)-Red sea-bream

Tara (Madara)-Pacific cod

Umazurahagi-Leatherfish

We hope this information will be helpful.

Revision date: March 27, 2018

The A to Z of Sushi Ingredients : Red flesh fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Akami-Red flesh fish>

Binnaga maguro-Longfin white tuna

Katsuo-Bonito (Oceanic bonito, Striped tuna)

Kihada maguro-Yellowfin tuna

Maguro (Kuromaguro, Honmaguro, Shibi)-Bluefin tuna

Makajiki-Striped marlin

Mebachi maguro-Bigeye tuna

Mekajiki-Swordfish

Minami maguro (Indo maguro)-Southernbluefin tuna

Suma-Wavyback skipjack, Eastern little tuna

We hope this information will be helpful.

Revision date: March 27, 2018