Top 10 Fish Every Japanese Restaurant Should Have on the Menu
Top 10 Fish Every Japanese Restaurant Should Have on the Menu Japanese Food Last ModifiedJanuary 22, 2025 Japanese fish How many types of Japanese fish do you know? The popularity of Japanese cuisine is increasing worldwide. You will discover the Japanese fish which most of Japanese restaurant have on their menu. By knowing the characteristics of each fish, you can enjoy Japanese cuisine more! Top 10 Popular Japanese Fish Maguro (Tuna) The most-known fish around the world. The body size is bigger than many of others. This fish have to keep swimming to survive because they breathes by keeping water on the gills. Parts of Tuna and name Most parts of the body is edible and each parts have their own name. Red meat : The middle part of tuna. The texture is soft and you can feel more tuna flavor. Chutoro : It has a strong umami flavor of tuna and contains more fat than red meat. Ootoro : It contains more fat and more strong flavor than Chutoro. Can get only few amount from 1 tuna body so it is rare and expensive. Brain, Cheek meat : It contains as much fat as Ootoro. Tail : It needs to be grilled and used for tail-steak basically. Types of tuna Blue fin, Yellow tail etc. Salmon It can be used for sushi and grilled both. Ikura(salmon roe) is so popular food for Japanese cuisine as well. The best season of Ikura is around September – November. Also, ikura contains some good vitamin for skin. Types of salmon Atlantic salmon : Light pink flesh, often lighter than wild Pacific salmon. The taste is mild and slightly buttery. Sockeye salmon : Deep red-orange flesh, even after cooking. The taste is rich, robust, and distinctive. Chum salmon : Light pinkish-orange flesh, paler than sockeye. The taste is milder and less rich compared to sockeye or Atlantic salmon. Hamachi(Yellowtail) Hamachi refers to yellowtail, a species of fish highly prized in Japanese cuisine. Specifically, it is the Japanese amberjack (Seriola quinqueradiata). Hamachi is often farmed and is a popular ingredient in sushi and sashimi. It is known for its rich, buttery texture and slightly sweet flavor. Rich and slightly fatty, with a clean and mild taste. Best way to eat Sashimi, Sushi, Carpaccio Tai(Snapper) Often refers to the red sea bream (Pagrus major), considered a symbol of good fortune in Japan. There is a traditional sweet which is called “Taiyaki”. The shape came from Tai and its also the symbol of good fortune. Mild, sweet flavor with firm, delicate flesh. Best way to eat Sashimi: Highlighting its delicate texture. Grilled (Salted): A classic preparation for its natural sweetness. Tai Meshi: Cooked with rice, soy sauce, and dashi for a flavorful one-pot dish. Saba(Mackrel) Strong, rich flavor with high oil content. Excellent source of omega-3 fatty acids. Best way to eat Shime Saba: Lightly pickled with vinegar and salt for sushi or sashimi. Grilled: Especially delicious when cooked with salt or miso. Miso Simmered (Saba no Miso-ni): Braised in a miso-based sauce for a sweet-savory dish. Unagi(Eel) Rich, fatty meat with a delicate flavor. Often considered a summer delicacy in Japan for its energizing properties. One of Japanese seasoning “Sansho Pepper” matches Kabayaki very well. Related post Japanese Food How to Use Japanese Seasoning Best way to eat Kabayaki: Grilled with a sweet soy-based sauce, often served over rice. Hitsumabushi: A Nagoya specialty where grilled unagi is served in a rice bowl with multiple ways to enjoy it (e.g., with dashi). Shirayaki: Simply grilled without sauce, highlighting its natural flavor. Katsuo(Bonito) Robust, meaty flavor. Used both fresh and dried (as katsuobushi) for dashi stock. Best way to eat Katsuo Tataki: Lightly seared and served with ponzu, scallions, and grated ginger. Sashimi: Popular during seasonal migrations when it’s especially fresh. Dashi Stock: Made from dried bonito flakes, a cornerstone of Japanese cooking. Aji(Horse mackrel) Mild, slightly sweet flavor with firm texture. Popular in both fresh and dried preparations. Best way to eat Aji Tataki: Finely chopped raw fish mixed with ginger, scallions, and soy sauce. Sashimi or Sushi: Especially delicious when freshly caught. Grilled or Dried (Himono): Salted and dried for a concentrated umami flavor. Iwashi(Sardines) Small, oily fish with a bold flavor. High in healthy fats and omega-3s. Best way to eat Grilled: Simply seasoned with salt or soy sauce. Fried: Breaded and deep-fried as part of izakaya-style dishes. Simmered: Cooked with soy sauce and ginger to balance its rich flavor. Ika(Squid) Types of squid Mongo Ika: Known for its soft texture and naturally sweet flavor.High in protein and low in fat. Yari-Ika (Spear Squid): Thin and tender. Surume-Ika (Japanese Flying Squid): Commonly dried and used as snacks. Aori-Ika (Bigfin Reef Squid): Considered premium for sashimi due to its sweetness. Best way to eat Sashimi: Thinly sliced for a chewy and sweet texture. Grilled: Often brushed with soy sauce or teriyaki glaze. Tempura: Lightly battered and fried for a crisp texture. Stuffed (Yaki-Ika): Filled with rice or other ingredients and grilled. Called “Ikameshi” in Japanese. Elevate your sushi menu! We are the Japanese food and sake distributor in Vancouver. We have so many kinds of high quality Japanese fish. Go to our product page and discover our products! We have not only fish but also various Japanese food, sauce and seasoning. Let’s get in touch and elevate your Japanese cuisine! Japanese Cuisine Osechi Guide: Exploring Its Cultural Meaning and Varieties Japanese Cuisine The Must-try Guide to Popular Types of Japanese Ramen Japanese Cuisine Exploring Year-Crossing Soba: A Japanese End-of-Year Tradition with Recipe Japanese Food 5 Tips on How to Cook Japanese Rice Even Tastier Japanese Food What is Dashi? 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