fish for sushi

Which sushi fish is the healthiest to eat?

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Salmon

Salmon is one of the healthiest fish you can eat, and there are several good reasons for this.

Salmon is classified as an oily fish, but in a healthy way. It contains high levels of omega-3 fatty acids, which are considered healthy fats and are essential for the human body.

Salmon is also rich in protein. A 200-gram serving of salmon contains approximately 44 grams of protein. This makes salmon an excellent choice if you want to improve and maintain your health.

The Japanese population eats almost as much fish and seafood as Europeans eat meat. Japan offers a wide variety of fish species, and many Japanese people therefore follow the seasonal availability of fish.

Throughout the year, Japanese people eat both fish that are rich in omega-3 fatty acids and, at other times, fish and seafood that are leaner but contain other important vitamins and minerals.

As side dishes, Japanese people eat a wide range of vegetables and different types of cabbage, prepared in many different ways.

At Sushi Course for Beginners, you will learn step by step how to make delicious sushi using the most popular types of fish.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What Scandinavian fish do the Japanese love?

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Salmon
Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best in the world.

Read more about Sushi course for beginners

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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.

How quickly do sushi nori lose their crispiness?

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There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.

The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.

Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.

Read more about Sushi course for beginners

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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.

How long can Sushi last if stored in a refrigerator?

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Sushi is a dish that is different from other dishes in Japanese cuisine. It is a dish where the shelf life is very short.

Sushi should be eaten the same day it was purchased and there are several reasons.

Raw fish included in sushi together have shelf life as beef Tatar. Since there will be more bacteria in the food the next day.

Avocado is a raw material that quickly turns brown and dull. Most people know what half an avocado looks like the next day if it is not stored in the “right” way.

The individual rice grains also change in taste. The next day, the individual rice grains will be harder to chew.

At the Sushi course for beginners you will learn how to make tasty sushi that you can enjoy for lunch and dinner.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

In Japan, sushi restaurants only uses fish that are in season

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In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.

It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.

This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.

If a fish is not in season it is not on the menu card.

At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.

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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.

Can fish from the supermarket be used for sushi?

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The short answer is no, you should not use frozen fish from the supermarket for sushi. There are several good reasons for this.

  1. You don’t know the quality

    For sushi, the fish must be of the absolute highest quality, because it is eaten raw. When you buy a frozen pack of fish at the supermarket, you cannot tell what quality the fish had before it was frozen.
  2. You don’t know where the fish was caught

    The marine environment has a major impact on the quality of the fish. Polluted waters can affect both taste and safety. On most frozen packages, it is not clearly stated under what conditions the fish was caught or lived.
  3. You don’t know when the fish was caught

    When making sushi, freshness is crucial. But on frozen packages, you rarely see the catch date – only an expiration date. That means you lose important information about the fish’s freshness.

Making sushi requires the right ingredients especially when it comes to fish. It can be difficult to assess on your own which fish are fresh enough, where they come from, and whether they are suitable for sushi.

That’s why we recommend learning it in a course, where you gain both knowledge and practical skills.

In our Sushi course for beginners, you’ll learn, among other things, how to choose the right fish and how to safely make delicious sushi at home.

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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.

How many different types of sushi rice are there in Denmark?

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There are several types of sushi rice in Europe not as many as in Japan. In Japan, there are as many types of sushi rice as cheese in a European supermarket.

In Denmark you will find different types of sushi rice if you visit a large Asian supermarket. A European supermarket and small Asian shops often have one of a kind. It’s really good too.

There is a difference in the quality of sushi rice. Of course, it also affects the whole gastronomic experience.
In the large Asian supermarket you will find several sushi rice some are produced in the US, Europe and Japan.
In US, there are many Japanese-owned companies in the food industry. They produce raw materials including sushi rice for the Japanese market sushi which is of the same quality as the rice grown in Japan.

In Europe, Japanese sushi rice is grown.
They are grown by European companies that have learned the cultivation methods in Japan. In this way, the rice avoids the long transport time from Japan to Europe.

In the Sushi course for beginners, you will learn which sushi rice is best suited for beginner’s sushi rice which ensures that you made sushi of good quality.

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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.

What kind of sushi do the Japanese prefer to order as take-away?

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Well, both nigiri sushi and the large futomaki sushi rolls are popular among the Japanese. When it comes to take-away, many choose sushi rolls. However, it is not just any sushi roll.

There are many people who buy the large futomaki rolls. In the large rolls, there is room for several different types of filling. With just a few futomaki rolls you embrace the entire food pyramid.
Due to the size of the pieces, they are also easy to transport, they do not tip over so easily.

Nirigi sushi is very popular among the Japanese who are interested in eating several different fish during a meal.
Most often, nigiri sushi boxes are sold with 8 pieces of sushi.
3 of the pieces will be with 3 different kinds of fish. One will be with squid.
The last 2 will most often be vegetarian; it can be Japanese omelet and tofu.
A mixed Japanese nigiri box ensures that proteins come from several different sources without compromising on the healthy fish oil.

On the Sushi Course for Beginners, you learn step by step how to make tasty sushi that can be enjoyed on a daily basis and on special occasions.

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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.

How long can soy sauce last?

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Soy sauce is fermented soybeans.

In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.

There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.

All bottles naturally display a recommended expiration date indicating when the soy sauce should be used.
Since soy sauce is made from fermented soybeans, it has a very long shelf life and can usually be consumed even after the expiration date. If you’re unsure, you can always taste it to check the quality.

I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.

In the Sushi course for beginners, I talk more about which soy sauce is best suited for sushi.

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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.

Do Japanese sushi restaurants use topping on the food?

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Sushi chef & sake sommelier Zoë Escher
In Denmark, most sushi restaurants use topping on the food. It is typically sushi rolls such as insite-out which are topped with various ingredients such as roe, seaweed salad, chili mayonnaise, pickled onions and crushed wasabi peas. Sushi rolls are often topped in many different ways.

In Japan, topping is not used in the same way as in Denmark.
The Japanese are very fond of fish of very high quality. They eat as much fish as we eat meat.
So that’s why Japanese customers and Japanese sushi chefs have a slightly different approach to sushi. The sushi pieces should preferably be as simple as possible, ie. with rice and fish are in the center so they are allowed to shine.

Sushi topping is used in Japan. It can be lemon, an herb or a specific type of salt, which is used to highlight fish unique flavors and aromas.

At the Sushi course for beginners, you will learn how to make tasty sushi like Japanese sushi chefs in Tokyo.

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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.