The Ultimate Sushi Guide: Fish Types and Seasonality

Walking into a high-end sushi bar can be intimidating if you don’t know your Akami from your Ana-go. Here is a quick guide to the most common types of fish you’ll encounter and when they are at their peak.

The Tuna Trilogy (Maguro)

1. Akami: Lean, red meat from the center of the fish. It has a clean, slightly acidic taste.
2. Chutoro: Medium-fatty tuna. The perfect balance of meat and marbling.
3. Otoro: The fattiest part of the belly. It literally melts on your tongue.

White Fish (Shiromi)

• Tai (Sea Bream): The “King of Fish” in Japan. Delicate, sweet, and often served at weddings for good luck.
• Hirame (Flounder): Light and chewy, often served with a touch of ponzu.

Silver-Skinned Fish (Hikari-mono)

• Saba (Mackerel): Rich and oily, usually cured in salt and vinegar.
• Kohada (Gizzard Shad): The true test of a sushi chef’s skill. The curing process must be perfect.

Seasonal Highlights

• Spring: Sayori (Halfbeak) and Hamaguri (Clams).
• Summer: Ayu (Sweetfish) and Uni (Sea Urchin) from Hokkaido.
• Autumn: Sanma (Pacific Saury) and Ikura (Salmon Roe).
• Winter: Buri (Yellowtail) and Fugu (Blowfish).

Conclusion

Don’t be afraid to ask for “Omakase” (Chef’s choice). It ensures you’re eating what is best on that exact day.