84 terms

Sushi (fish types)

This set contains sushi fish types and their correct pronunciation.
Ahi (aaa-hee)
Yellowfin Tuna.
Aji (ah-jee)
Horse mackerel, Jack Mackerel (less fishy tasting than Spanish mackerel). Purportedly this is not actually a mackerel, but member of the Jack family. It is small,,about 6" in length,,and they fillet it and serve marinated in vinegar.
Akagai (ah-ka-gah-ee)
Pepitona clam, red in colour, not always available.
Ama Ebi (ah-mah-eh-bee)
Sweet Shrimp, Red Prawns. Always served raw on nigirizushi. Sometimes served with the deep-fried shells of the shrimp. Eat the shells like you would crayfish.Anago (ah-nah-goh),,Salt water eel (a type of conger eel) pre-cooked (boiled) and then grilled before serving, less rich than unagi (fresh water eel).
Ankimo (ahn-kee-moh)
Monkfish liver, usually served cold after being steamed or poached in sake.
Anko (ahn-koh)
Aoyagi (ah-oh-yah-gee)
Round clam. Also called Hen Clam.sur
Awabi (ah-wah-bee)
Ayu (ah-yoo)
Sweetfish. A small member of the trout family indigenous to Japan, usually grilled.
Bonito (bo-nee-toh)
See Katsuo (kah-tsoo-oh).
Buri (boo-ree)
Yellowtail. Hamachi refers to the young yellowtail and Buri are the older ones.
Buri Toro (boo-ree toh-roh)
Fatty Yellowtail. The belly strip of the yellowtail. Incredibly rich with a nice buttery flavour.
Butaniku (boo-ta-nee-koo)
Pork. Buta means pig.
Chikuwa (chee-koo-wah)
Browned fish cake with a hole running through its length.
Chirashi-zushi (chee-ra-shee-zoo-shee)
translates as "scattered sushi", a bowl or box of sushi rice topped with a variety of sashimi.
Chutoro (choo-toh-roh)
The belly area of the tuna along the side of the fish between the Akami and the Otoro. Often preferred because it is fatty but not as fatty as Otoro.
Ebi (eh-bee)
Shrimp. Not the same as Sweet Shrimp, as Ebi is cooked, while Ami Ebi is served in raw form.
Fugu (foo-goo)
Fugu is puffer fish which is a delicacy, though its innards and blood contain extremely poisonous tetrodotoxin. In Japan only licensed fugu chefs are allowed to prepare fugu or puffer fish.
Ha-Gatsuo (ha gat-soo-oh)
Skipjack tuna. This meat is similar to bonito but is a lighter, pinker product.
Hamachi (hah-mah-chee)
Young Yellowtail tuna, or amberjack, worth asking for if not on menu.
Hamaguri (hah-mah-goo-ree)
Hard shell Clam. Includes American littlenecks and cherrystones.
Hamo (hah-moh)
Pike Conger Eel. Indigenous to Japan.
Hanakatsuo (hah-nah-kah-tsoo-oh)
Dried bonito fish, shaved or flaked. Usually sold in a bag. Also called Katsuobushi (bonito flakes).
Hatahata (hah-tah-hah-tah)
Sandfish. Indigenous to Northern Japan.
Hijiki (hee-jee-kee)
Black seaweed in tiny threads.
Hirame (hee-rah-meh)
Generally speaking this name is used for many types of flat fish, specifically fluke or summer flounder. The name for winter flounder is really "karei" (kah-ray), but often restaurants do not discriminate between fluke or summer flounder when one asks for hirame. Some restaurants call halibut "hirame," however the actual Japanese word for halibut is "ohyo" (oh-yoh).
Hikari-mono (hee-kah-ree-mo-no)
A comprehensive term for all the shiny fish. However usually refers to the shiny oily fish, such as Aji, Iwashi, Sanma, Kohada.
Himo (hee-moh)
The fringe around the outer part of any clam.
Hokkigai (hohk-kee-gah-ee)
Surf Clam (also called Hokkyokugai). Sort of a thorn-shaped piece, with red coloring on one side.
Hotate-Gai (hoh-tah-teh-gah-ee)
Ika (ee-kah)
Squid. As sushi or sashimi the body is eaten raw and the tentacles are usually served parboiled then grilled or toasted.
Inada (ee-nah-dah)
Very young yellowtail.
Inari-Zushi (ee-nah-ree-zoo-shee)
Aburage stuffed with sushi rice.
Kaibashira (kah-ee-bah-shee-rah)
large scallops, actually giant clam adductor muscle, though often scallops are served, much like cooked scallops but more tender and sweeter. Kobashiri are small scallops and like kaibashira may or may not come from scallops or other bivalves.
Kajiki (kah-jee-kee)
Billfish including Swordfish and Marlins. Swordfish specifically is called Me-Kajiki or Kajiki-Maguro.
Kaki (kah-kee)
Kamaboko (kah-mah-boh-ko)
Imitation crab meat (also called surimi) usually made from pollack. Generally used in California rolls and other maki, it's not the same thing as "soft shell crab."
Kani (kah-nee)
Crab meat. The real stuff. Always served cooked, much better if cooked fresh but usually cooked and then frozen.
Karasu Garei (kah-rah-soo gah-ray)
Literally translated this means "cow flounder" and is the term for Atlantic halibut.
Karei (kah-reh-ee)
Winter flounder.
Katsuo (kah-tsoo-oh)
Bonito. It is usually found in sushi bars on the West Coast because it lives in the Pacific Ocean, and doesn't freeze very well. Sometimes confused with Skipjack Tuna, which is incorrect as Skipjack Tuna is called "ha-gatsuo."
Katsuobushi (kah-tsoo-oh boo-shi)
Bonito flakes. Smoked and dried blocks of skipjack tuna (katsuo) that are shaved and uses usually to make dashi, or stock.
Kohada (koh-hah-dah)
Japanese shad (or young punctatus, it's Latin species name). Kohada is the name when marinated and used as sushi neta. Prior to this the fish is called Konoshiro (ko-no-shee-roh).
Maguro (mah-goo-roh)
Tuna, which is sold as different cuts for the consumer.
Akami (ah-kah-me)
the leaner flesh from the sides of the fish. If you ask for 'maguro' at a restaurant you will get this cut.
Chutoro (choo-toh-roh)
The belly area of the tuna along the side of the fish between the Akami and the Otoro. Often preferred because it is fatty but not as fatty as Otoro.
Otoro (oh-toh-roh)
The fattiest portion of the tuna, found on the underside of the fish.
Toro (toh-roh)
The generic term for the fatty part of the tuna (either chutoro or otoro) versus the 'akami' portion of the cut.
Mirugai (mee-roo-ghai)
Geoduck or horseneck clam, slightly crunchy and sweet.
Namako (nah-mah-koh)
Sea cucumber. This is much harder to find in North America than in Japan. As a variation, the pickled/cured entrails, konowata (koh-noh-wah-tah), can be found for the more adventurous diners. The liver, anago no kimo (ah-nah-goh noh kee-moh) is served standalone as well.
Neta (neh-tah)
The piece of fish that is placed on top of the sushi rice for nigiri.
Odori ebi (oh-doh-ree-eh-bee)
('Dancing shrimp')- large prawns served still alive.
Ohyo (oh-hyoh)
Pacific halibut, sometimes incorrectly labeled "dohyo." Atlantic halibut is called Karasu Garei.
Ono (oh-noh)
Wahoo. As much fun to catch as to eat, ono (Hawaiian for 'delicious') has a very white flesh with a delicate consistency, similar to a white hamachi (yellowtail).
Oshi-zushi (oh-shww-zoo-shee)
Sushi made from rice pressed in a box or mold.
Fish eggs. Generally, flying fish, smelt, and salmon roe are available in all sushi restaurants. "Roe" is a generic name. The roes are:
Ikura (ee-koo-rah)
salmon roe. (FYI, Ikura means 'How much?' in Japanese) The word Ikura is shared with the Russian word "Ikra" meaning salmon roe.
Kazunoko (kah-zoo-noh-koh)
herring roe, usually served marinated in sake, broth, and soy sauce, sometimes served raw, kazunoko konbu.
Tobiko (toh-bee-koh)
flying-fish roe, red and crunchy, often served as part of maki-zushi but also as nigiri-zushi commonly with quail egg yolk (uzura no tamago) on top uncooked.
Masago (mah-sah-goh)
capelin (smelt) roe, very similar to tobiko but slightly more orange in colour, not as common as tobiko in North America (though often caught here). Capelin, shishamo, is also served grilled (after being lightly salted) whole with the roe in it as an appetizer.
Uni (oo-nee)
sea urchin (see below)
Saba (sah-bah)
mackerel, almost always served after being salted and marinated for a period ranging from a couple of hours to a few days, so really cooked. In this form it is called Shime-Saba (shee-meh-sah-bah). Raw mackerel (nama-saba) is sometimes served but it must be extremely fresh as it goes off quickly.
Sake (sah-keh)
Salmon. To avoid confusion, some people say Sha-ke.
Sashimi (sah-shee-mee)
Raw fish fillets sans the sushi rice.
Sazae (sah-zah-eh)
Type of conch, not found in the US.
Shiokara (shee-oh-kah-rah)
A dish made of the pickled and salted internal organs of various aquatic creatures. It comes in many form such as 'Ika no Shiokara' (squid shiokara), shrimp, or fish.
Shirako (shee-rah-koh)
The milt sac of the male codfish.
Shiro maguro ('White Tuna') (shee-roh mah-goo-roh)
Sometimes called 'Bincho Maguro' or 'Bin-Naga Maguro.' This is often either Escolar or white albacore tuna. It doesn't handle as well and can change color (though doesn't change in taste or quality) so it is not as common as other tunas. It will usually not be on the menu, and if available, must be asked for (or listed as a 'special'). It is not unusual to find Escolar (oilfish) labeled as shiro maguro, however in quantity, this particular fish can have a laxative effect on some people. Recently, Black Marlin is also being served as 'white tuna.'
Shiromi (shee-roh-mee)
This is the general term for any white fish, and if one asks for shiromi the itamae will serve whatever white fish may be in season at the time.
Yes SPAM, a sushi you can get in Hawaii (maybe Japan too), an acquired taste, perhaps.
Surimi (soo-ree-mee)
Imitation crab meat (also called kamaboko (kah-mah-boh-koh)) usually made from pollack. Generally used in California rolls and other maki, it's not the same thing as "soft shell crab." Although "surimi" is used outside of Japan, most Japanese people use the term Kani-Kama, short for Kani-Kamaboko.
Sushi (soo-shee)
Technically refers to the sweetened, seasoned rice. The fish is sashimi. Wrap the two together in portions and sell it as sushi, and the name still refers to the rice, not the fish. Sushi is the term for the special rice but it is modified, in Japanese, to zushi when coupled with modifiers that describe the different styles of this most popular dish. In Japan when one says "sushi" they are referring to the whole package, the sushi rice plus the neta. And this holds true for all kinds of sushi. When one wants to say "sushi rice" they say "sushi-meshi." Also, in Japan when someone suggests going out for sushi, they are referring specifically to nigirizushi.
Suzuki (soo-zoo-kee)
sea bass (of one species or another, often quite different).
Tai (tah-ee)
porgy or red snapper (substitutes, though good), real, Japanese, tai is also sometimes available.
Tairagi (tah-ee-rah-gah-ee)
The razor shell clam.
Tako (tah-koh)
Octopus, cooked.
Tarabagani (tah-rah-bah-gah-ni)
King Crab (the real thing, as opposed to kanikama, which is the fake crab leg made from surimi).
Tempura (tem-poo-rah)
Seafood or vegetables dipped in batter and deep fried.
Tori (toh-ree)
Torigai (toh-ree-gah-ee)
Japanese cockle, black and white shell fish, better fresh but usually frozen (and chewier as a result).
Toro (toh-roh)
Fatty Tuna. There are several different types of tuna you can order in a sushi restaurant. It comes in many different grades which are from best to, well, not worst, o-toro, chu-toro, toro, and akami (which has no fat content).
Unagi (oo-nah-gee)
Eel (Freshwater),,grilled, and brushed with a teriyaki-like sauce, richer than salt water eel.
Uni (oo-nee)
Sea Urchin. If you are lucky you won't like it, if not you have just developed an expensive habit. The most expensive (start saving now) is red in colour, the least is yellow, luckily they taste the same. Lobsters eat sea urchin as a mainstay of their diet.
Wakame (wah-kah-meh)
Dried lobe-leaf seaweed in long, dark green strands.