Hamachi (魬, はまち) - Yellowtail
Origin: Although there are many types of Yellowtail, Yellowtail Amberjack is what's most commonly used for nigiri sushi. Yellowtail Amberjack is native to the Northwest Pacific between Japan and Hawaii.
Nutritional Info:
Calories: 41
Fat Grams: 1.5
Toro (とろ) - Fatty Tuna
Origin: Bluefin tuna is most commonly used for Toro - whether it be Otoro or Chutoro. Most Bluefin Tuna spawn in the Mediterranean Ocean and are either flown in from Japan or bought at fish markets in California. Per pound Bluefin Tuna is often times the most expensive nigiri/sushi item.
Nutritional Info:
Calories: 90
Fat Grams: 3.5
Sake (鮭) - Salmon
Origin: While most Salmon used for sushi is cured farmed Atlantic Salmon good sashimi is made with wild Sockeye Salmon. Salmon is a great source of Omega-3 and protein.
Nutritional Info:
Calories: 82
Fat Grams: 3
Unagi (鰻) - Freshwater Eel
Origin: While most eel is farm raised, fancier restaurants keep eel tanks and only use them when ordered, guaranteeing the freshness. Good unagi has both a crispy textured outside with a tender inside, and sauce is often used to compliment it's flavor.
Nutritional Info:
Calories: 45
Fat Grams: 2
Anago (穴子) - Saltwater Eel
Origin: Unlike Unagi which is often barbecued or smoked, Anago, is often simmered or deep fried. Less popular in the US, it's can be found in most sushi restaurants in Japan. Sauce is often used to compliment it's flavor.
Nutritional Info:
Calories: 45
Fat Grams: 2
Ohyou - Halibut
Origin: Halibut used in sushi is fished in the Pacific, occupying the waters of Canada, US, Russia, and Japan. The texture of this fish is more soft and chewy, and is often topped with soy sauce and grated radish with red chili pepper for those that don't like it's high concentration of flavor.
Nutritional Info:
Calories: 94
Fat Grams: 7.95
Chūtoro (中とろ) - medium-fat Tuna belly
Origin: Often preferred over Otoro because it has less fat, Chutoro is a marbled cut from the belly of the tuna between the Otoro and the Akami. Chutoro usually doesn't have a price next to it, so ask what the market price is before ordering.
Nutritional Info:
Calories: Do you know?
Fat Grams: Do you know?
Shiro Maguro (白鮪) - Albacore
Origin: Albacore is found in tropical and temperate ocean waters, as well as the Mediterranean sea. Albacore nigiri is similar in appearance to Toro, although Toro has a more buttery flavor. Ponzu sauce is recommended as a topper.
Nutritional Info:
Calories: 91.5
Fat Grams: 2.6
Maguro (鮪) - Tuna
Origin: Maguro is best as the top loin of Bluefin Tuna. However, because of the demand and scarcity of Bluefin Tuna it's more likely that you'll receive Yellowfin Tuna in your nigiri or roll.
Nutritional Info:
Calories: 50
Fat Grams: 2
Kihada (黄膚, きはだ) - Yellowfin Tuna
Origin: A fine substitute if your favorite sushi place doesn't have Bluefin Tuna. Yellowfin Tuna is found in the tropical and subtropical seas world wide. It's also known by it's Hawaiian name "Ahi" and is often served rare or seared.
Nutritional Info:
Calories: 50
Fat Grams: 1
Inada (鰍) - very young Yellowtail
Origin: Yellowtail has different names depending on the size of the fish - Inada represents 6 inches to 16 inches.
Nutritional Info:
Calories: Do you know?
Fat Grams: Do you know?
Ōtoro (大とろ) - fattiest portion of Bluefin tuna belly
Origin: The fattiest part of the Bluefin tuna belly, it is so moist and fatty. So much so that it can often be hard to handle because it falls apart, and it melts in your mouth. Otoro is often said to have a butter taste as well.
Nutritional Info:
Calories: 70
Fat Grams: 5
