Further seafood · 魚貝類
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) · 鮑
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.
Prawn (Ebi) · 海老
 | Prawn (Ebi/Ama ebi) |
Prawns are used for Sushi either cooked (Ebi)
or raw (Ama ebi (甘海老)). Especially the raw
Ama ebi are agreed to be a delicacy.
Crab (Kani) · 蟹
 | 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 (すり身). The Surimi sticks are
made by tradition for centuries in Japan, consisting of fish
flesh, spices and starch.
Squid (Ika) · 烏賊
 | 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) · 章魚
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.
Sea urchin roe (Uni) · 雲丹
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.
Salmon roe (Ikura) · イクラ
The big, orange salmon eggs are sometimes called red caviar
and are often used for Sushi. You will know fresh salmon roe
by his orange color and even surface.
Flying fish roe (Tobiko) · とびこ
Tobiko are the small orange eggs of the flying
fish, tasting mainly salty. Tobiko is also likely
to be used for decorating.
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