Basically all fish used for sushi.
The fish must have the ‘right’ quality before it can be used for sushi. You do also need to know how to filet a fish without ruin the structure of the fish and taste.
You cannot find two fish species that are alike. The fish structure and whether it is silky or more coarse in meat depends 100% of the sushi chef’s ability to fillet and cut fish for sushi. A fish is usually silky, can, with a few wrong cuts turn into an unpleasant experience.
Some fish species have fish skin which can eat and is very delicate if it is prepared in a delicate way.
Some fish are so small for fileting which mean that the whole fish is included in the sushi.
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.