Who said that sushi and rolls can only be eaten in restaurants and sushi bars? You can also prepare this popular dish at home. Among the constant ingredients is fish. Therefore, let's find out together which fish is suitable for making sushi and how to choose the right fish for sushi.

The right fish for sushi

You cannot use any fish for sushi. We will take the right fish for sushi so as not to violate the recipe and, of course, the original taste of the dish.

in our conditions, when there is a risk of poisoning from low-quality products, it is better to replace raw fish in sushi with lightly salted fish.

Now, types of fish for sushi:

• Japanese sushi fish - the traditional filling is white sushi fish (halibut and sea bass) and shellfish.
• In our latitudes, tuna is most often used for sushi. A universal fish that can be used at home, it is suitable for many types of sushi and rolls, ranging from simple maguro to such a delicacy made from the fatty belly of tuna as toro. Most types of sushi are made from tuna. Tuna is also the most expensive fish for sushi, so below we offer you options for inexpensive fish for sushi.

• yellowtail (buri, yellowtail lakedra).
• salmon. The tenderness and at the same time fatty content of fish meat are qualities that ensure the popularity of using salmon for rolls to obtain a unique taste sensation.
• flying fish, or rather its caviar, called tobiko, has long been used in Japan. In our country, it also gained recognition, since consumers managed to appreciate the exotic, specific taste of caviar. It is used in inside out rolls. You shouldn’t be afraid of how much flying fish caviar costs for sushi; the price is quite reasonable for homemade rolls.

If you don’t know what kind of fish the rolls are made from, know the best fish for Philadelphia rolls is salmon.

• trout, sockeye salmon, mackerel, salmon - all these types of fish will be an excellent filling for making sushi and rolls at home.

Sushi chefs try not to use sushi fish such as trout for filling, since this fish, although cheaper than salmon, is not as fatty and has a different meat structure.

Best fish for sushi

It’s clear to say, considering possible options for the filling, that this fish for sushi is impossible.

• Try experimenting with different sushi fish at home. Which one is best, let your family tell you.
• When choosing fish as an ingredient for rolls and sushi, be guided, first of all, by your own taste and the desires of your household. After all, in addition to fish, you can add your favorite treats to the filling.

So, answering the question of what fish should be like to make sushi at home, there is only one answer: not raw and tasty.

Where do you get fish for sushi?

Large prestigious restaurants and sushi bars order fish even from other countries; simpler establishments buy it from the same place where we can buy it.

• Buying fish for sushi to treat your family and yourself to a Japanese dish is not a problem. We can buy fish for sushi in a store, supermarket, or fish market.
• Considering that our house is not a restaurant or a sushi bar and we cannot know where the fish for sushi comes from, we will share with you a secret (not so big) from which countries the fish is brought to us. Thus, salmon, salmon and trout come mainly from Norway and Iceland. But you can buy pike perch and flounder from domestic producers. The only thing you should beware of is fish brought from China and Vietnam.

When purchasing fish in a store, ask the sellers for regulatory documentation for the product and then you won’t end up with poisonous sushi fish in your house.

How is fish processed for sushi?

In restaurant-type establishments, of course, they buy raw fish and cook it, but not all of it; some types of fish, such as eel, are smoked, or, like mackerel, marinated. We have already said that it will be better if the fish for sushi at home is not raw.

• We can buy salted or lightly salted fish for sushi.
• You can buy smoked fish for sushi and rolls.
• A good option is to take frozen fish for sushi and salt the fish for sushi yourself. We will learn how to salt fish for sushi by opening the Internet and choosing an acceptable recipe for yourself.

How to choose the right fish for sushi/rolls

Let’s get down to the main question of how to choose the right fish for sushi/rolls:

• if your supermarket has huge aquariums with live sea fish, then, of course, we take such a fish and don’t worry about anything. However, before purchasing, ask to see documents about the place of origin of the fish and a certificate of quality.

Fresh fish purchased for making sushi at home should not be frozen, but should be immediately prepared for sushi, since when frozen, fish loses many beneficial properties.

• It’s easier for residents of coastal areas - find a fisherman and buy fish from his fresh catch.
• If you buy fish at a seaside market, then you should pay maximum attention. The first thing you need to do is smell the fish. There should not be any foreign, non-fishy odor. Fish for sushi should smell of the sea and freshness.

If you have to buy fresh salmon, know that salmon smells like fresh cucumber.

• We inspect the fish from all sides. The natural shade, correct shape, hardness of the carcass, and integrity of the scales indicate the freshness of the product.

When buying fresh fish, press it with your finger. If the fish was caught recently, the finger hole will instantly disappear.

• For safety reasons, it is better to buy fish chilled or frozen.
• chilled fish lying on ice or in the refrigerator attracts with its beautiful glitter of scales. Don't let this lull your vigilance. We examine the gills, which should be light red in color, and the eyes, which should shine and have a transparent cornea. Dull, sunken fish eyes and black gills mean we're passing by.

Some unscrupulous stores pass off defrosted fish as chilled the day before. Therefore, do not hesitate to touch and examine the fish from all sides.

• Frozen fish also requires attention when purchasing. The fact is that there is a risk of buying re-frozen fish or fish in which the amount of water exceeds the weight of the product itself.

To avoid risks to your own health, buy frozen fish for making sushi in specialized departments of supermarkets or fish stores.

• Buying fish fillets is more difficult than purchasing a whole fish. You have no way to see what the fish looked like whole, whether it was spoiled or not. You should be wary of both loose pieces of a pale appearance and an overly red fillet, which indicates that the meat has been tinted. Sirloin meat must be uniform in color and free from blemishes and stains.
• smoked fish for sushi (salmon especially) should be bought only slightly smoked, not overdried. The aroma of wood smoke should be light and pleasant. A strong chemical smell means that the fish was smoked using “liquid smoke.”

When the fish is purchased and in the process of cutting it at home you find that the meat is falling away from the bone, it means that you made a mistake in your choice and should refuse this fish.

• If you are going to make sushi at home for the first time, you can buy vacuum-packed fish. All you need is to carefully inspect the packaging for integrity, read where the fish came from and whether it is expired. With this first piece you can master the skill of cutting fish for sushi.

Don't be intimidated by complex Japanese names and terms and the process of preparing sushi and rolls, because with the help of our tips you can choose the main ingredient of your favorite dish - fish. And the rest is a matter of technology.

Video on how to choose the right rice and fish for sushi

In addition to salmon, reminds Alexey Golovchenko, sushi includes tuna, eel, lakedra and other fish. In Russian sushi bars, yellowfin tuna is most often used, which is supplied frozen. Such tuna is brought to us in small quantities by plane from Japan for very expensive restaurants,” continues the director of the Conus Plus company. The latter is done so that the tuna meat does not lose its red color, otherwise it will turn gray.” The gas can be produced chemically or natural, collected during the slow smoldering of wood. In the Land of the Rising Sun?? A variety of local oak is used for this purpose. The fish is in no way smoked, it is not subjected to heat treatment, although it says Smoked on the package. By the way, in Europe, processing tuna with any type of gas is prohibited.

Sushi - along with geishas, ​​katanas and sake - symbolize the proud march of Japanese culture around the planet. And, as with any symbol, ideas about them are often based on incorrect stereotypes. For example, those who count sushi?? a traditional Japanese dish prepared according to an ancient recipe is deeply mistaken. But then the dish, which combined rice and fish, was different both in name and in essence. Initially, fish was placed in fermented rice for storage purposes. Those who classify sushi as a folk dish are also mistaken. The difference lies in the distance of the restaurant from the sea. km. Finally, the last misconception is that the main thing for sushi is rice and fish. In fact, the main thing is the refrigerator. Only with his invention was the Japanese dish able to truly conquer the world. After all, even Tokyo resident Yohei Hanaya at one time was forced to lightly marinate fish. The second most important component is the integrity of the people involved in preparing the dish, along the entire chain: from the fisherman to the cook. Perhaps this is why sushi is typical specifically for Japan with its habit of working not out of fear, but out of conscience.

To prepare sushi, ocean fish is used, and in its raw form. The best fish for sushi are salmon, tuna, eel, sea bass. It’s hardly worth taking frozen fish for sushi. Finding chilled sea fish far from the sea is problematic. Therefore, you can make sushi from beef or horse meat.

Dear Marina! Thank you very much for your question! The fact is that it is very easy to upset the natural balance if you catch fish without certain knowledge about the ecosystem. Many years ago, a similar mistake led to serious problems in Australia when only a few rabbits were released into the wild. As a result, rabbits quickly multiplied, and millions of these animals began to devastate farmland. Best regards, McDonald's.

First of all, you need to pay attention to the color of the fish; it should be a natural shade. In addition, the smell and texture of the product should be noted: salmon, for example, has the smell of fresh cucumber or sea breeze. If the fish has an irregular shape, it should not be consumed. It is much safer to buy chilled or frozen fish.

And the name of the rolls is because of the Philadelphia cheese, which is the filling in these rolls, but also Philadelphia cheese can easily be replaced with any other creamy curd cheese (for example: Almette, Buka, Natura). And the outside of the rolls is wrapped entirely or partially with thin slices of fresh or lightly salted salmon fillet. Salmon can also be replaced with trout or salmon. You can use both fresh and lightly salted fish. Also, avocado is allowed in the filling of Philadelphia rolls, since this nut, with its delicate and fatty consistency, only enhances the taste of the roll. Restaurants often add cucumber to the filling, but this is done in order to reduce the cost of the most popular roll.

The amount of filling in your roll should be such that the edge of the nori without rice is completely covered by the protruding rice on the other edge of the nori, and the gluing area remains invisible.

When salting and smoking, salmon and trout are often tinted for beauty, so before purchasing you should pay attention to the color of the meat. If it is bright, it means that it has been accurately corrected, and at home such a product will leave a scarlet mark on a white napkin. It is also good to smell smoked fish before purchasing. If the smoky aroma is very strong and chemical, then the fish was definitely cooked with liquid smoke. A properly prepared fresh product should have a slight smoky flavor and a pleasant smell of wood smoke. Unfortunately, liquid smoke is not prohibited by law, and sometimes it is even used in combination with natural smoking. For example, the fish is first held over firewood to give it some real flavor, and then finished in liquid preparations (or in reverse order).

The best canned food is made immediately after the fish are caught, so choose jars made in the Far East, and not somewhere in the Moscow region. Good canned pink salmon in its own juice can only contain fish and salt.

The taste of sushi with flying fish caviar is influenced by the method of preparation. It must be said that all nations salt it, but the taste is not as delicate and unique as the Japanese. The Japanese use a variety of brines that add both flavor and aroma to the product. It is better to purchase it in canned form, then you can count on the originality of the raw materials.

A popular product for sushi is caviar. It is used in almost all rolls, especially “inside out” rolls, where the filling is located along with nori in the middle, covered with rice on the reverse side, that is, the rice covers the seaweed. At the end it is rolled in caviar and served with sauce and wasabi. This is just one option for making sushi with flying fish roe, and there are actually many of them.

However, you shouldn’t completely give up eating sushi either, since our body will not receive enough beneficial vitamins and microelements contained in seafood. Try to eat sushi prepared in reliable places, tested by time and by various authorities that care about the quality of work of food industry establishments. has already undergone at least some processing. Better yet, make sushi and rolls at home! This is a simple but extremely exciting process that your whole family can get involved in.

It turns out that sushi is not such a healthy food compared to sandwiches, since they contain a real cocktail of chemicals, many of which can cause negative consequences for our body. These include heavy metals and pesticides, which are responsible for progressive decline in intelligence, poor fertility and even cancer. This is due to the fact that fish for sushi is caught everywhere, without looking at its habitat, which increases the risk of containing harmful substances in food products made from it.

In terms of its behavior in the ocean, oilfish behaves like tuna, which is perhaps why oilfish are considered somewhat similar to it, and are even caught only together with tuna - as a rule, and there is no special fishing for this fish. This fish has white, tasty meat, reminiscent of fatty halibut, and very few bones. The fattest fish are caught in autumn and winter.

Well, after all, it’s not raw, but cold smoked, in our country I’m unlikely to risk trying it with raw fish)) but I read that in Japan they use it a lot for sushi?? and am I the same about toxins?? described, it includes many varieties, there is a harmful variety, but on the contrary it is quite useful

We have always been quite conservative in choosing sushi and rolls (salmon, eel), but after trying these sushi and rolls we added them to our list of favorites. I highly recommend trying it!

Much has been written about butterfish, but this information is often different and contradictory. To begin with, this is the name given to fish of different species, and these species differ in their properties.

It could be salmon, shrimp, eel, tuna, scallop, octopus, etc. Sushi can also consist entirely of tobiko. This is flying fish caviar. From seaweed, black caviar. These types of sushi are placed in dried seaweed. Sushi can be served with soy sauce, wasabi, and ginger. All gourmets in the city know about these dishes. Sushi and rolls are simple dishes. They have a long history. No table is complete without these delicacies. Now these unusual delicacies are common. This is commonplace for gourmets.

The classic type of Saratov sushi recipe may include rice, nori, and fish. Nori is specially pressed seaweed. The result of this combination is tasty and healthy food for humans. Rice gives the body fiber, nori provides iodine, fish provides phosphorus and protein. Sushi contains almost no cholesterol. This is healthy food. Many people prefer sushi in Saratov! If you get to try the dish, that's great! You will understand how tasty this dish is, healthy and indispensable in modern nutrition!

We recommend that you do not freeze fish at home, but cook it immediately; due to freezing, the fish may lose some of its taste and nutrients. In Japan, sushi was prepared from freshly caught fish; it was then that sushi was more healthy, and the fish conveyed the entire flavor spectrum of the dish. Salmon fat is very healthy and has the qualities that made sushi so popular. If it turns out that fresh fish is not available, then frozen fish should be thawed gradually, gradually, leaving it overnight in a cool place??. To defrost quickly, we recommend placing the fish in slightly salted water.

Sushi appeared in Japan in the 7th century. They prepared it like this: they mixed the fish with rice and salt, and put it under pressure to marinate for several months. Since then, the method of preparing sushi has changed somewhat. Instead of marinated fish, they began to use raw fish, and to add piquancy to the dish, add rice vinegar. If you don’t like to cook, order sushi here http://www.sushido74.ru/menu/popular/ huge selection, excellent prices.

What types of fish are used for sushi?

The most common types of sushi may include: tuna, mackerel, salmon, eel, flounder, monkfish, snapper, horse mackerel, sea bass and others. You can determine which fish is included in the filling by the first part of the name. Eg:

• sake – salmon
• Shake kunsey (shake gourmet) - smoked salmon
• unagi - conger eel
• Anagi - river eel
• maguro – tuna
• tai (izumi tai) – sea bass
• hamachi - yellowtail.

The Japanese also prepare sushi with seafood - shrimp, mussels, octopus, squid, crab. For gourmets, Japanese masters offer sushi with puffer fish. This expensive delicacy is considered one of the most dangerous foods, since fugu liver contains a deadly poison. The dish with this fish is called Fugu sashi and only those cooks who have received a special license can prepare it.

Safety regulations

How to choose fish for sushi

If we talk purely about Japan, local sushi masters prefer to buy fish themselves at special night markets, where they bring only the freshest seafood. The quality of fish is determined visually, based on the following characteristics:

• bright red gills
• light and somewhat bulging eyes with transparent corneas
• hard to separate and shiny scales
• strong and elastic meat
• clear mucus with no pungent odor
• the chosen fish should smell like the sea.

Only chefs who have undergone many years of training in this ancient culinary art can prepare sushi. Even experienced Japanese housewives do this in exceptional cases, since it is practically impossible to create real sushi at home. It is not for nothing that masters of Japanese cuisine compare the entire process of preparing them with a kind of sacred rite.

What about in Russia?

Russia, of course, is not Japan, and our sushi is prepared using different technologies. We can say that in most restaurants we are served a “Russified” version of this dish. The composition seems to be the same, but the taste is different. This is due, among other things, to the standards and requirements that are imposed on public catering establishments. No restaurant wants to have problems with sanitary inspections, so only “safe” fish is used - salted, marinated or specially heat-treated.

In addition, it is very expensive to deliver and store fresh fish, and prices for sushi are very affordable. In general, trying sushi with raw fish is an expensive pleasure.

Fish is the main component for making sushi and rolls. Originally Answered: How to choose the right fish for traditional Japanese dishes? You will find in this article.
Let us immediately determine that exclusively sea fish is used to prepare sushi and rolls. Unfortunately, on the shelves of the central part of Russia, fish is presented mainly in a frozen state, but this factor will not greatly affect the taste of your dishes.
On the shelves of most stores and supermarkets you can buy fresh frozen salmon .
Please note that the fish should only be lightly covered with ice. A thick layer of ice indicates that the product has been defrosted many times. In addition, the salmon fillet should be light pink in color with clearly visible veins. The bright color of the fish is a clear sign of dyes. There are no yellow spots on fresh salmon, the color is uniform along the entire length.
Thaw fillets at room temperature or thaw in warm, salted water. This way you will get soft, juicy fish for your sushi and rolls.
If the store does not have salmon in its assortment, it can be easily replaced salmon and trout .

Being in a metropolis (living on a permanent basis), there is not always time left for cooking. Many people don’t even consider it necessary to spend their free time (which is already very little) standing idle at the stove. Today, any large city can provide the opportunity to order food at home.

For example, ordering a sushi set today will not be difficult. This can be done either by telephone or via the Internet. However, preparing sushi takes relatively little time. If you have fresh fish in the refrigerator, why not cook a delicious dinner/lunch yourself?

Note that traditionally, only raw fish is used in sushi. In other words, ocean red fish fillets (the only ones allowed for cooking) are not even salted or smoked.

You should also understand that you need to prepare sushi only from the freshest fish. The Japanese recommend that the fish be still alive before preparing sushi. Then the dish turns out incredibly tasty and tender (and safe).

In many regions of Russia it is necessary to cook from frozen fillets. This is also acceptable, but the taste characteristics will be different.

If we are talking about preparing sushi and not rolls, then the use of nori (paper made from ocean algae) is also strictly necessary.

In addition to red fish, the classic recipe contains:

• cucumber;
• soy sauce;
• ripe avocado;
• flying fish caviar.

Finding the last ingredient even in many Russian supermarkets is not so easy. However, do not panic ahead of time - flying fish caviar is used exclusively to decorate the dish.

If you find an establishment that prepares sushi from fresh ingredients, it is unlikely that homemade sushi will be able to compare with restaurant sushi in terms of taste.

The video demonstrates how you can quickly and effortlessly prepare sushi at home:

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