Further seafood

Apart from fish there is much further seafood used gladly for Sushi. Among them are shellfish and fish roe. Just like the fish the seafood should be as fresh as possible. Especially mussels should absolutely be used alive. You will know if a mussel is still alive if it is shaped evenly, does not have clefts and is closed properly. If lifted, the mussel should seem heavy. It is on no account supposed to float in the water.

In general, it is best to get the ingredients only from a merchant of whom you know sells them absolutely fresh.

Abalone (Awabi)

The abalone is a sea-snail of the Haliotidae-family with greyish flesh that may be eaten raw. Because the flesh of the male abalone is more firmly it is preferred for making Sushi. Eaten is the suction muscle which is, like other muscle meat, very firm.

Squid (Ika)

Squids are shellfish without muscles but tentacles and swim freely in the sea. They occur in different sizes, starting at a few centimeters up to several meters length. More than 80 percent of their white, shining flesh is eatable. Parts of their body are used as a layer for Sushi (Ika). In former times squids were only used cooked for Sushi or Sashimi. Modern cooling methods make it possible today to use squids also raw. The tentacles (Geso) may be grilled or used as an addition for salad.

Octopus (Tako)

The octopus is found in the Pacific and its scarlet tentacles contain much protein. The octopus is always cooked before you cut its tentacles into thin slices. His white flesh is firm if you chew it, its taste unobtrusive.

Crab (Kani)

The flesh of crab is not used raw but cooked. Usually, the king crabs from Alaska are used for Sushi. For crab being a real delicacy it is often replaced by a substitute, Surimi. The Surimi sticks are made by tradition for centuries in Japan, consisting of fish flesh, spices and starch.

Prawn (Ebi/Ama ebi)

Prawns are used for Sushi either cooked (Ebi) or raw (Ama ebi). Especially the raw Ama ebi are agreed to be a delicacy.

Salmon roe (Ikura)

The big, orange salmon eggs are sometimes called red caviar and are often used for Sushi. You will know if salmon roe is fresh by his orange color and even surface.

Sea urchin roe (Uni)

The sea urchin is a shellfish. His roe is a delicacy. The urchin is opened at the bottom and the insides are taken out. Resting at the inner top of the shell is the roe that is eaten. The yellowish roe has a fresh, nut-like taste.

Flying fish roe (Tobiko)

Tobiko are the small orange eggs of the flying fish, tasting mainly salty. Tobiko is also likely to be used for decorating.