Definitely, I’m sure it’s not all types of fish that is used for sushi. There are definitely the special types that are used specially for making sushis.
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Definitely, I’m sure it’s not all types of fish that is used for sushi. There are definitely the special types that are used specially for making sushis.
The fish used will likely vary with the customers taste. Some people really like the taste of a fatty salmon. Others like the unique taste of yellowfin tuna. Less popular ones such as sea urchin and fish roe can also be used. The requirement of the fish cut is that it needs to be as pristine as possible. It also needs to be in a larger slab. Having it as a chunk and sliced fresh instead of cutting the fish in advance will cause the fish to dry slower, thus preventing the fish from losing its mouthfeel and sometimes flavor. Both whitemeat fish and redmeat fish are usable when creating nigiri, so mackerel is a popular non red choice. In essence, any fish can technically be used, but traditional ones such as salmon or tuna are much more common due to everyone being familiar with them.
In essence, any fish can technically be used. There is no best type! As long as it’s fresh it just depends upon your individual taste. But traditional ones such as salmon or tuna are much more common due to everyone being familiar with them. I prefer salmon or albecore, my husband prefers salmon or flounder.