Can all kinds of fish be used for sushi?
Basically you can use all kinds of fish for sushi.
For the fish to be a delicate experience to eat for sushi you must have knowledge of how the fish should be filleted without ruin the structure and taste.
You cannot find two fish exact species that are the same for both the number of legs and the size of the leg.
Fish structure and whether it is silky or coarser in meat depends 100% of the sushi chef’s ability to fillet and cut fish for sushi. A fish is usually has a silky structure can with a few wrong cuts turn into an unpleasant experience.
Some fish species have fish skin which can be eat and is very delicate if it is prepared in a nice way.
Some fish are so small that they cannot be filleted but where the whole fish is included in the sushi.
This is where the sushi chef must draw on its experience and knowledge in order to give their customers the best possible experience.
Please read more about sushi course for beginners
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.