Different people have different opinions on the best fish for sushi. Popular options include tuna, salmon, mackerel, and yellowtail.
Safe Preparation of Sushi Fish
Sushi grade fish are caught quickly, bled, gutted, and iced thoroughly. If you want to eat raw fish you catch yourself, research which fish you can safely do this with.
Selecting the Best Fish
Top fish for sushi is fresh and prepared based on traditions, taste preferences, and techniques. Consider freshness, quality, sustainability when selecting fish for sushi rolls. Tuna offers a very deep color and rich flavor, making it an excellent pick for a sushi dish.
Salmon is another sushi favorite, but be sure to freeze it first to kill any parasites. Wild-caught generally offers better taste.
Yellowtail and sea bream are considered delicacies, with high nutritional benefits and flavors well-suited for sushi.
Ensuring Fish Safety for Sushi
To keep quality high, prepare caught fish as professionals do. Known parasitic fish, such as salmon, should be frozen at 0°F for 7 days or flash-frozen at -35°F for 15 hours to eliminate any parasites.
When making sushi at home, follow the lead of Japanese cuisine on which fish can safely be consumed raw, and always consider high-risk populations who should avoid raw seafood.