Yellowtail, shrimp, tuna, mackeral . . . . please, can we at least try learning the Japanese words for these? Before long, the Americanization of sushi will stop calling sushi and sashimi by its indigenous names, thereby contributing to the death of sushi's heritage.
Fish fraud: why traceability matters Transparency International (press release) (blog) Sushi venues were the worst offenders, with a 74 per cent of the fish we purchased mislabeled, and restaurants and grocery stores were second and third...
Very informative. I find it very interesting that Oceana found sushi restaurants to be the biggest offenders in mislabelled fish. I also suspect that the overwhelming majority of sushi chefs in America who haven't undergone proper Japanese-apprenticeship training wouldn't know the difference between most fish.
Here's a nice glossaryof fish used as an ingredient in our beloved sushi, from thenibble.com:
ABALONE or AWABI
The “king of clams,” has exquisite pearlized coloring on the inside of its shell that is used for jewelry and decorative items. The meat has a crisp, chewy texture. See awabi, below.
AJI Horse mackerel, also known as saurel. It is filleted and marinated in vinegar to cure it before serving. There are three types of mackerel commonly found at sushi bars: aji, saba and sawara.
ANAGO Anago refers to any type of salt water ee. It is often translated as “conger eel” on sushi menus; but the latter is more accurately the white-spotted conger eel, found in the waters around Japan.
ANKIMO Monkfish liver, also known as angler fish or goosefish. Monkfish liver is similar to a fine pâté in texture. It is the Japanese “foie gras,” and much more affordable! The liver is typically smoked or steamed and garnished with scallions, daikon radish and a marinade made from grated daikon radish and mild red chiles
Moreno Cedroni, cook and chief-proprietor of the Madonnina del Pescatore in Senigallia and the Clandestino Susci Bar in Portonovo gives us a truly autonomous interpretation of this Japanese culinary masterpiece, offering dishes which may be classified as sushi in terms of their ingredients, but which are fundamentally Italian in their conception and execution. In this work he presents thirty-one of his singular creations beginning with preparations that employ totally raw fish, passing to those in infusions of hot or cold aromatic oils, those salted for varying periods of time, and still others marinated in vinegar or lemon juice and concluding with recipes which use mixed techniques. Paolo Marchi's introduction traces the evolution from sushi to susci, or more precisely, from the Japanese original to the Mediterranean 'bocconcino' of this talented chef from Le Marche.
Sushi or Susci? ? Interesting question. Is sushi already at the brinks of what has happened to the movie "Karate Kid": Newest version of Karate Kid is Chinese kung fu (Not Japanese Karate). Is this already the case in various parts of the world regarding sushi?
'Kindai' bluefin tuna set to delight taste buds in Osaka Asahi Shimbun Kindai tuna may be new to Japanese palates, but the fish are well-known among sushi and sashimi lovers in the United States.
Rexcrisanto Delson's insight:
VERY INTERESTING! This is a great step towards alieving concerns about the overfishing of wild bluefin tuna. Maybe sushi restaurants that have removed bluefin from their menus because of sustainable reasons can now entertain the idea of including it to their menu. It still needs, however, needs to be determined how the taste of this "Kindai" bluefin tuna stacks up to wild bluefin tuna.
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