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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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Yellowfin tuna

Yellowfin tuna has wide variety of texture, taste, and flavor. 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 should be consumed raw. Cooking this part results making the meat melting as oil. 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. Unlike big eye tuna or blue fin tuna, yellowfin tuna belly has fishy smell and taste. From this reason, sushi chef has to work hard to do the "magic" with yellowfin tuna belly.

Keta Salmon

Mild flavor, not very fishy. However, some fish are tasteless (watery). Keta salmon has firm texture with pink flesh meat. It can be very oily in belly part. However, lean in the back and tail part.

Keta salmon can be found anywhere. Therefore, they have different strength of flavor. Sushi chef may have to play with the original flavor. Tasteless keta salmon should be garnished. Mild flavor keta salmon could be served without garnish or sauce.

Silver Salmon

Orange red color flesh. More subtle in flavor and texture. Delicate flavor with firm texture. Less oily compare to other salmon. It might be the leanest type of salmon.

This salmon can grow to 12 pounds with average ranges from 25 to 35 inches. They can reach 36 pounds.

Sockeye Salmon

Deep and vibrant red-orange flesh color, distinctive rich flavor with firm texture. You may found a profound flavor as well. Belly part has more fat contain compare to tail. It makes the belly part richer and bold taste.

They can grow to 6 pounds with 25 inches length. Sockeye salmon currently listed in US Endangered Species Act.

Alaskan King Salmon

Alaskan King Salmon is easy to find. Rich red-fatty flesh and firm texture, succulent flavor, high oil content taste. Belly part is the richest part which contain more oil than the other part. The tail texture is firm to a little crunchy and has less fat.
There is no big different taste between wild and farm Alaskan King Salmon. The expert notices Wild Alaskan King Salmon is slightly less oily and less firm compare to the firm.

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