100 Kinds of Sushi

#4 Saba (Mackerel)

Mackerel(Saba) is a very fishy fish. It has a very strong aroma when you sniff it and iit has a strong smell to begin with. For me it is just right. I think some Japanese restaurant would marinate this fish with some vinear before it is served (if the fish is not freshest I think, as to get rid of some of the unpleasant stale feeling of the mackerel). Due to its pungent flavor, it sells pretty well in the US and it is seen in a lot of the restaurants(good or bad). It made a good addition to ...

#3 Hamachi (Yellowtail)

Yellowtail is the English translation for “hamachi “in the Japanese restaurants.   However the Japanese have tons of names for fish, and “hamachi” only means the young yellow tail. Variants of Yellowtails incluide: Hiramasa: Yellowtail amberjack Inada (very young yellowtail) Buri(old yellowtail) Yellowtail is a kind of shiromi(white meat fish) and is one of the milder tasting fish among all sashimi fish and you should probably eat it first in a sushi or sashimi ...

#2 Maguro – Tuna

Tuna is the twin brother of salmon in US at the very least.   In fact, US restaurants like to “abuse” salmon and tuna in my opinion.  Their creation rolls are mainly made from salmon and tuna. Regular tuna has a much milder taste, since it does not have a high level of fat like salmon does, however it’s taste is pungent and sharp in a mild way.    Since tuna has a high level of iron, you can really feel the iron in the fish. Once again, tuna in the US might look bright red and that mig...