Image above is maguro with masago. Masago is a type of roe. Courtesy FishStockPhoto.com
Eels
Sushi and Sashimi Seafood and Roe Names
While fresh fish is popular in sushi and sashimi Japanese dishes, using fresh seafood is also popular, and quite tasty. Here is a listing of what common Japanese seafood names for sushi and sashimi are, and their descriptions.
There are two types of eel that are used in sushi.
- Unagi (freshwater eel) is eaten year round, and especially popular on Cow Day (summer solstice on the Day of the Cow). Unagi is generally pre-cooked before eaten, and cooking examples include grilling or simmering.
- Anago (marine eel or saltwater) is served in the same manner as unagi, although since anago is leaner than unagi, it’s not as popular.
Cephalopods
Cephalopods include squid and octopus. Tako, or octopus, is most commonly prepared by pre-cooking and slicing the tentacles. It is white on the inside and a dark burgundy on the outside. Ika, or squid, is all white, and can be served either grilled or simmered. Both the tako and ika are generally cooked before serving.
Shellfish
Shellfish includes univalves and bivalves, crabs, and shrimp or prawns. Raw shellfish can be served in both sushi or sashimi styles, raw or cooked.
- Akagai (pepitona clam)
- Aoyagi (Japanese red clam)
- Awabi (abalone)
- Ebi (cooked prawns) and Ama Ebi (raw prawns)
- Kaibashira (large scallops) and Kobashira (tiny scallops)
- Kani (crab)
- Mirugai (geoduc clam)
- Torigai (Japanese cockle)
Roe
There are several types of row, fish eggs, that are used in sushi making. It can add both color, flavor and texture to the sushi.
- Ikura (salmon roe) – Large orange-red roe, looking like tiny clear marbles.
- Kazunoko (herring roe) – Generally marinated and served whole as nigrizushi, it has a golden color to it.
- Masago (capelin roe) – Masago looks and tastes like tobiko (see below), but it is smaller in size.
- Tobiko (flying-fish roe) – A really common roe and widely available. They are bright orange and firm.
- Uni (sea urchin roe) – One of the most popular types of roe. The very tiny roe looks like one mass, and is buttery, and very smooth.
Sources:
Eating at Japanese restaurants and experimenting, and the book below. If you are looking for a good sushi reference book, try Sushi by Mia Detrick.
Basic Fish Cookery – Ebook available.
Basic Fish Cookery is a guide to the best techniques for preparing fresh fish and seafood, including how to properly sauté, pan fry, poach, and oven bake.
