seaweed for sushi

Can You Use Supermarket Fish for Sushi?

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As a general rule, you should not use regular supermarket fish for sushi.

When making sushi, the fish is eaten raw. It is therefore important to choose fish that is suitable for eating raw. The fish must also have been handled correctly.

Why Can’t I Just Use Fish from the Supermarket?

When you buy regular fish from a supermarket, it can be difficult to know if it meets the requirements for raw consumption.

For example, you may not always know:

  • where the fish was caught
  • when the fish was caught
  • how the fish was handled and stored
  • how long the fish was in transit
  • how long the fish was stored before being filleted and packaged
  • whether the fish is suitable for eating raw

Supermarket fish is often packaged and sold with the intention of being cooked. You should therefore not assume that a regular pack of salmon or other fish can be used directly for sushi.

If you want to make sushi at home, choose fish that the seller specifically recommends for eating raw.

Would You Like to Learn How to Make Sushi?

In our sushi course for beginners, you will learn how to buy fish for sushi and how to handle it correctly. You will also learn the techniques needed to make delicious sushi at home.

Learn more about our 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How long can sushi be kept in the fridge?

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Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.

There are several good reasons for this.

Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.

Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.

Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.

In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.

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

Why is the standard of sushi so high in Japan?

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Sushi chef & sake sommerlier Zoë Escher

Japan has many more sushi styles and levels of quality than we are used to in Denmark. The variety is enormous. It ranges from simple everyday sushi to exclusive dining experiences at the very highest level.

At the top, you will find some of Japan’s most exclusive sushi restaurants. Some are so sought-after and private that they are not listed in the Michelin Guide. Others have been recognised with Michelin stars.

There are also many other levels of sushi restaurants in Japan. What they have in common is a generally high standard. Even everyday sushi in Japan can be of a quality that we would consider exclusive in Denmark.

There is a natural reason for this. Sushi originated in Japan and is deeply rooted in Japanese food culture. There are many sushi restaurants, and competition is strong. As a result, there are high expectations when it comes to ingredients, craftsmanship, flavour and precision.

Sushi that is often considered gourmet in Denmark may therefore be seen as everyday sushi in Japan.

In our Sushi Course for Beginners, you will learn step by step how to use some of the fundamental techniques used by Japanese gourmet sushi chefs. You will gain an insight into the art of Japanese sushi making. You will also learn how technique, quality ingredients and precision can take your sushi to a higher level.

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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.

How do the Japanese view soy sauce?

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White soya sauce plate with sushi

In Japan, soy sauce is regarded primarily as a seasoning. It is used to enhance and balance the flavors of a dish rather than simply adding saltiness. There are almost as many different varieties of soy sauce as there are types of cheese in a Danish supermarket.

But that’s not all. In traditional Japanese cuisine, it is perfectly normal to use several different types of soy sauce in the same dish. This is because soy sauce is brewed and aged in different ways, depending on its intended purpose.

That is why it matters which soy sauce you choose for sushi or for a traditional Japanese noodle soup. These two dishes require different flavor profiles, and the right soy sauce can complement the ingredients and add the perfect finishing touch without overpowering their natural taste.

In our Sushi Course for Beginners, you will learn which type of soy sauce is best suited for sushi and how to use it to enhance the flavors instead of dominating them.

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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.

Which fish is most popular for sushi in Scandinavia?

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Salmon

In Scandinavia, salmon is the most sought-after fish for sushi.

Salmon is found in Denmark, Norway, Sweden, the Faroe Islands, Iceland, and Finland, and the quality of Scandinavian salmon is generally very high.

The Faroe Islands are particularly renowned for producing world-class salmon. Faroese salmon is farmed in the clean, cold ocean environment, where it grows under optimal conditions. The fish are also fed high-quality feed, which contributes to their excellent flavor and firm texture.

The other Nordic countries also produce high-quality salmon. In Scandinavia, salmon is farmed and processed in large quantities, and fresh salmon is delivered to Denmark every single day.

For consumers, it is easy to find fresh, flavorful, and premium salmon at the many fishmongers and specialty food stores throughout Denmark.

At the Sushi Course for Beginners, you will learn which types of salmon are best suited for sushi.

We use only the highest-quality salmon, ensuring the best possible taste experience and giving you the ideal foundation for learning the craft of sushi making.
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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 many different kinds of salmon are there in Scandinavia?

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In Scandinavia there are several different kinds of salmon.

We are so lucky to be surrounded by countries that have the best salmon in the world. Fantastic tasty salmon that comes to Denmark several times a week.

Norway is one of the countries that farms salmon on land. It is salmon of really good quality the Norwegians have mastered some of the challenges involved in farming salmon on land.

Most people have heard of salmon from Faroe Islands. The Faroese farm the best salmon in the world. All salmon from the Faroe Islands are farmed in the sea it gives salmon of a completely different quality.

Iceland also farms salmon. Not many people know about this. Icelanders have created an environment that is identical to Icelandic nature. You can buy farmed Icelandic salmon that has the same quality as those that live in the wild. Salmon from Iceland do not come to Denmark that often. At present it must be ordered.

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.

Do seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

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 is sushi seaweed produced?

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Sushi seaweed is produced in the sea.

In autumn, seaweed grower in small boats sails out to sea. Small seaweed plants are attached to the mesh and lowered just below sea level. Here the seaweed is allowed to grow at its own pace until spring. When the seaweed plants are approx. 20 cm long, they are ready to be harvested.

Small boat sails out to sea and the seaweed grower picks up the many mesh nets on board. The boats sail directly to the seaweed factory which is right next to the coast. Seaweed is filled in large plastic containers and poured directly into large containers that wash and clean the seaweed. Air is supplied to make the mass softer. The seaweed must go through several processes, where it is both cleaned and chopped into smaller pieces.

Once the tongs have been given the right consistency, the tongs poured into, long in square shapes and air-dried by several rounds. Before the final forceps are fine-sorted, the forceps are checked for microscopic irregularities that cannot be seen with the eye.

The tongs are then divided into grades and packed in airtight packaging.

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.

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.