Sashimi means ‘Pierced meat’ and is usually made of thinly sliced strips of raw meat. It is usually eaten with condiments such as soy sauce, wasabi, grated ginger, and shredded daikon radish.
Now Sashimi and sushi are very similar. But the main difference is that Sashimi does not contain any vinegar rice which sushi is usually made with.
They are many different types of Sashimi each with its own taste and flavor – so in this article, I am gonna go through the different types to help you have a good understanding to make better choices.
Types of Fish used for Sashimi
The most popular types of raw fish used to make sashimi include:
- horse mackerel
- sea urchin
Sashimi-grade fish is some of the highest quality seafood. It is caught on a single line rather than a net and is killed and iced immediately upon being landed. This allows it to stay fresh with minimal degradation or build-up of lactic acid.
There are different types of Sashimi depending on the type of seafood or meat used, but there are also variations in how the meat is cut.
Sashimi can also be made from meat, raw veggies, or raw tofu. The meat varieties of sashimi will often be boiled or braised to ensure safety.
Types of Sashimi
|Type of Sashimi||What is it|
|Akami||An affordable, dark red cut of Tuna with low-fat content – Has a strong meaty taste.|
|Ahi||Has a salty taste with a more neutral flavor when compared to other types of Sashimi. Made of raw tuna.|
|Aji||Raw Spanish mackerel – A mild salty and sour taste with a sweet Umami flavor.|
|Amaebi||Tastes sweet and has a nice creamy texture. Made of sweet Shrimp (raw)|
|Anago||A mild sweet flavor, Made of saltwater eel. Is usually deep-fried or boiled.|
|Chutoro||A popular pink, fatty cut of Tuna higher in flavor than Akami|
|Otoro||A highly desired but very expensive tuna cut with heavily marbleized fat content. Has a very soft butter-like texture.|
|Unagi||A strong sweet flavor with a nice soft texture. Made of Freshwater Eel and is often cooked over an open flame and with sweet soy sauce|
|Uni||Soft, yellow interior of Sea Urchin served without embellishment. Has a salty taste.|
|Sake||Tastes similar to cooked salmon but with a different texture. Made of bright orange Salmon that is served freshly cut.|
|Tako||Very thinly sliced Octopus that must be boiled for reduced chewiness. Has a nice subtle and sweet flavor.|
|Hamachi||Translucent and delicate Yellowtail with a white, pinkish hue. Has a slightly sour flavor with a moderately soft texture.|
|Hotate||Scallops served right out of the shell. Tastes sweet with a nice firm texture.|
|Ebi||Japanese Prawns – can be found at different fat levels and prices. Has a nice sweet flavor with a mild Umami. Has a firm-crunch texture.|
|Escolar||Butterfish (raw) – Bold Buttery taste with a waxy texture.|
|Basashi||Raw horse meat – Has a mild sweet flavor.|
|Iwashi||Sardine (raw) – A sweet taste|
|Kani||Crab Meat (cooked) – with a mild sweet flavor|
|Ikura||Salmon roe that’s often laid over a piece of cucumber or a shiso leaf. Has a salty fishy taste.|
|Kapachi||Is made of Amberjack which has a light and translucent color. Has a sweet flavor and a firm texture.|
|Katsuo||Is simmered, smoked, and fermented skipjack tuna|
|Suzuki||Sea bass that is sweet and a bit firm in texture.|