fishmonger

How many different kinds of tuna cuts are there?

by


There are several tuna cuts.

An adult tuna weighs 225-250 kilos. Just like on other animals, the quality of the meat is different depending on where on the animal it sits.

Tuna meat from the stomach is called toro. It is fatter than meat from other places on the animal. In Japan, toro is an exclusive and expensive piece, which is full of flavor and umami. The meat is pink in color it is a piece used to make nigiri sushi.

Along the backbone of the tuna sits lean tuna, which is called Akama. The flesh is very red in color and the taste is similar to beef. In Japan, it is used for both nigiri and sashimi.

Then of course there are many other cuts where the fat content and taste are different. No two tuna are alike, so the quality and taste will vary from fish to fish.

In Europe, the selection of tuna cuts is not that big. The fishmongers sell one type of tuna cut that is often suitable both for sushi and for a delicious steak to be on the grill.

At the Sushi course for beginners, you will learn more fish for sushi.

_
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 fish can be eaten raw?

by


Basically, all fish can be eaten raw. However, there is a big BUT.

Not all types of fish are suitable for eating raw. There are several reasons for this.

  1. In some fish species, the structure of the fish meat is of a quality that makes them unsuitable for being eaten raw. It requires you to be a Japanese trained sushi chef to be able to see that.
  2. The place where fish has been caught plays an important factor. There are some places where the world’s oceans are having a hard time due to local pollution. Fish caught in those places should never be eaten raw.
  3. Fish sold at fish auctions is divided into quality grades. Everything that is eaten raw must be of the best quality to avoid getting sick. It requires you to be a Japanese trained sushi chef to be able to see that too.

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.

Does the weather affect the preparation of sushi?

by

The weather greatly affects the preparation of sushi. Right from handling og sushi rice, preparing ingredients and making sushi with your hands.

Japanese sushi is a dish that focuses on individual ingredients. I know well that in a lot of countries many different ingredients are used in most sushi restaurants. If you look at authentic Japanese sushi there are quite a few ingredients included.

When the food becomes so simple your “mistake” is easily shown since you cannot hide anything, including the weather.

It is one of the reasons it takes Japanese sushi chefs many years to cook sushi rice to perfection which is a must if you work in a sushi restaurant.

On the Sushi course for beginners the attendances will learn what it takes to cook sushi rice to perfection.

_
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.

Do the Japanese eat a lot of salmon?

by

Japanese people eat many different kinds of seafood.

You can find salmon on the menu at many sushi restaurants in Japan. However, in recent years I noticed a change. In 2004 and until 2016, the Japanese did not eat much salmon.

In 2017 when I was in Tokyo, I could immediately see that the Japanese had changed their view of the salmon. Some of the very popular fish such as tuna are endangered species.

Instead, the Japanese are very interested in salmon. Today, the Japanese eat a lot of salmon.

I know that Japanese fishmongers travel around Scandinavia to take look at salmon. The salmon from Scandinavia is known for its high quality.

At the Sushi course for beginners, you will learn what to look for in order to buy top quality fish for the least amount of money.

Read more about the 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.

Do fishmongers know what type of fish is suitable for sushi?

by

All fishmongers know what kind of fish is used for sushi.

It is very important to ask for fish for sushi. Fish for sushi has a completely different quality than fish to be fried.

The reason for the difference in quality of fish is that fish for sushi being eaten raw. It is very important to use top quality fish. If you eat raw fish that has become too old you may become ill.

At Sushi course for beginners I talk more about what kind of fish to buy for sushi

_
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.

Is it a good idea to buy fish for sushi in the supermarket?

by

I think that it is a bad idea.

Sushi is a dish where all the fish is basically eaten raw. This means that fish must be as fresh as possible and of the highest quality.

The quality of fish used for sushi is only available in a limited amount in the world seas. This is known to all who sell fish.

If you buy fish in the supermarket, then you do not know where it has been caught. There are some places in the world where the fish are better than other.

Besides, you also don’t know how old the fish is. On the packaging of fish sold in the supermarket you will be able to see when it has been packed and shelf life. It is far more difficult to find out when the fish has been caught.

On the Sushi course for beginners I talk a lot more about fish for Sushi.

_
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.

How does the cold sea water affect fish species?

by

FiskThe water in Scandinavian are cold compared to tropical climates. It obviously affects what kind of species in the sea.

In Danish waters are the fish type whitefish. The term covers species such as turbot, cod and pike which I often see in the window of a fishmonger. White fish is a fish that swims slowly therefore the meat is white.

The tuna as also known as one of the ocean’s fastest swimmers that is way meat is red.

If your ar interest to learn more about whitefish and tuna 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.

Gem

What is the advantage of using fish while they are in season?

by

FiskThere are many advantages in using fish that are in season.

They are above all cheaper. You may find that the price falls quite a bit because the fishmonger has plenty of that specific fish.

You also get the opportunity to taste several different kinds. Since each season are characterized by different types of fish.

Please be aware that the fish must have a freshness and quality so it is suitable for sushi. You must ask the fishmonger who can tell you more about the quality of the fish he sells.

You must remember that fish are eaten raw must always be frozen before it is served. 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.

How do I fillet a fish?

by

Zoë EsccherThat is a question I get on my courses.

Unfortunately, there is no one single way to do it.
When you fillet a fish for sushi you must be even more careful than what you normally see at a fishmonger. The reason for this is that if a fish is filleted sloppy you can actually taste it when you use it later for Nigiri.

There is a big difference in how a fish is filleted, depending on if it is a flatfish, white fish, salmon, tuna or very small fish. The skin of a fish does also have an impact on how to filet a fish.

If you do not know to fillet a fish you can always ask the fishmonger if he will do all the hard work first. It is important to remember only to purchase fish suitable for sushi.

Please read more about Nigiri 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.

Gem

Gem

Gem

Gem

Gem

Gem