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Sushi311.com is sushi encyclopedia, sushi guide, or sushi dictionary. sushi311.com is an "one-stop" website which includes dictionary of fish, nutrient facts, harvesting seasons, suggestion preparation, flavor & texture, and other useful information. Sushi311.com is a great informative website for sushi lover.
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Kohada, Shinko, Nakazumi, Konoshiro | Japanese Gizzard Shad

The kohada, in general, has a oily, bold, robust flavor. The meat should be moderate soft, melts and strong fishy smell. Very shinny skin is soft and highly agressive flavor too. The meat has white to pink color.

The youngest fish is called as shinko シンコ (under 5 cm). Than Kohada コハダ (around 10 cm) is slightly more mature. After the fish mature enough, Japanese people call them as Nakazumi なかずみ and finally konoshiro コノシロ (after 15cm) after Kohada fish is getting very mature.

Sanma | Pacific saury, Fall sword fish

Sanma has soft texture, and easy to eat. Sanma is oily and rich taste. The oil makes sanma has bold flavor. The flavor is similar to "blue" fish such as mackerel, herring and sardine. The skin has unique texture; slightly chewy and soft. This is the reason why sushi chef loves to present sanma with the skin. Skin has great visual presentation and add a little layer texture on the sushi. The visual color of meat is dark pink to red.

Isaki | grunt fish

The light flavor of Isaki meat is interesting because there is a noticable fat layer between the skin and meat. There is a hint of sweetness. The meat is very light, easy to taste, and delicate texture. People love this fish if they love other white fish. The meat has white to pink color with silver to white skin. It has slightly pretty transparent color.

Kanpachi | Amber Jack, almaco jack

Kanpachi is a yellowtail (hamachi) family. Kanpachi is a great fish for sushi because it has delicate taste, not too oily, soft, meaty, easy to chew. Wild kanpachi has stronger fishy smell and less softer compare to farm kanpachi. Sometime, people find the meat is very fishy and has strong smell, however, it does not mean that it is not fresh. Meat color is white to pink and litlle transparent Wild kanpachi has less oil content compare to farm kanpachi as well. However, people do not notice the meat until they really compare those meats at the same time.

Compare to other yellowtail fishes, kanpachi has visually softer texture. You may hard to see the line. You may see that the meat has less oil.

Aji | Atlantic Horse Mackerel

Atlantic Horse mackerel is not the same fish with Japanese Horse Mackerel (Trachurus Japonicus). However, some people call the same name. Atlantic horse mackerel meat has more tender compare to other mackerels, slightly crunchy, and meaty. The original taste of atlantic horse mackerel is fishy, strong flavor, and unwanted smell. The uncooked meat has pretty color; white clear to slightly pink. Dark pink when it closes to the skin. Sushi chef should known how to handle this fish.

Sawara | Spanish Mackerel

Spanish mackerel can be very fishy if they are not fresh. Fresh spanish mackerel meat is very soft, less tender, and melt, but it is very tasty. The color usually is clear white with a little red pink color closer to the skin. (Hard) skin should be removed. However, a little (soft) silver skin is perfectly fine to be eaten.

Fisher can catch spanish mackerel in almost every marine area. It is wild fish. They live mainly in cool water around gulf Mexico, Florida, Southern Australia, Southern Japan or Atlantic ocean. The season is between August to late September in Florida area and they migrate to shore of Texas from early April to July.

Escolar | Snake Mackerel

Escolar has very soft texture, very high oil content. People refers escolar as butter fish because of the texture. However, never eat for more than 6 (six) oz even though the meat is very tasty, buttery, succulent and has interesting soft texture. There are many report that eating too many escolar can cause diarhea and stomach cram.

Italy and Japan have banned this fish because the side effects. US FDA has received reports that this fish may cause diarrhea if people eat too much. Escolar has been banned few years in some US states such as Hawaii.

Japanese Kitchen Knives

This book is not a sushi book. However, it is a great review on how to choose sushi knife, how to use it, how to cut, skin, and do the fillet. Do not expect that you are going to be an expert sushi chef. Sushi chef is trained for years to be an expert. However, it is a great book for fun.

Kinmedai | Golden Eye Snapper

Some people may confuse this fish with sea bream. However, the texture of the fish is slighly different. Kinmedai has unique texture, neither too soft or too crunchy. The meat is great tender. The raw meat is not fishy at all. The belly meat is moderate rich, however, closer to the tail is slighly tasteless. The flesh is white to slighly pink.

The fish is between 30cm to 70cm. They swim in large schools. The fish is easy to recognized. They have big deep eyes and extremely bright red color skin. They are easy to growing. The best fish is about 3-6 years (12"-16"). They can grow until 14 years old (24" long). However, it might be a great choice for sushi because the meat is getting very tender.

Bigeye tuna

Either Pacific or Atlantic Bigeye tuna have similar color; red bright for akami (lean) part. Bigeye tuna is more meaty texture compare to yellowfin tuna. Also, bigeye tuna has darker color. The texture, taste and flavor depends on the size and where they catch it. Generally, the belly part (toro) has very buttery part when the fish is big enough. The part close to the head (o-toro) is the fattiest, oily, and must be consumed raw. It is almost impossible to cook o-toro part. Medium toro or chu-toro is located slighly above the belly. It is less oily and has excellent texture; soft, not too buttery, but a little fishy. Please remember, bigeye tuna has higher fat content compare to yellowfin.