Peixe is one of the most famous foods in Japanese cuisine, and also one of the most consumed. Let’s talk about the main types of fish consumed by the Japanese in this article.
We will see several well-known fish in Brazil, such as Salmon and Tuna, and fish not as consumed as Shishamo and Katsuo. Have you had a chance to eat them all?
1 – Salmon – Sake [鮭]
In Japan, salmon is preferably consumed as sashimi. This fish is commonly served grilled and is part of the breakfast of many Japanese. Salmon can also be served with sashimi, sushi, baked, roasted and fried.
Salmon plays an important role in the health of Japanese, it protects against inflammations, helps in the brain and mood, does well for vision, helps in cardiovascular health, skin and hair.
2 – Tuna – Maguro [鮪]
Tuna is known for its strong flavor, moderate content and firm consistency, but it depends on the fish part, as some parts may be firmer or softer than others.
Most of the time it is served as sashimi or as sushi. This fish has an elongated body, fusiform, large and elongated mouth and two well-separated dorsal fins. Tuna helps in weight loss, growth and even weight.
3 – Pacific saury – Sanma [秋刀魚]
Sanma is usually consumed in autumn due to its high fat content of that time. Like shishamo, this fish is usually grilled whole.
This fish is so popular in Japan that it has won up to a festival where people gather to eat it roasted on the coals. The festival is called sanma matsuri[さんま祭り] and usually takes place in September.
4 – Skipjack tuna – Katsuo [鰹]
Bonito can weigh 10 kilos and is much appreciated by the Japanese. This fish can be served in two different ways, and can be served as dehydrated flakes of beautiful, the so-called Katsuo bushi, which is very famous in takoyaki and okonomiyaki.
This fish can also be served with the grilled outside and the medium remains raw. From the same tuna and mackerel family, the fat content of the meat varies from medium to high and its flavor is stronger than that of tuna.
5 – shishamo smelt [柳葉魚]
This is a saltwater fish about 15 centimeters long. Its name literally means willow leaf fish. It is usually grilled and eaten whole, and is often served in school meals.
This fish is usually served along with its eggs, which are considered by many people the best part of this dish. This fish can also be found very much in izakaya, which are japanese bars.
6 – Japanese amberjack – Buri [鰤]
Buri can reach up to 15 kilos and 1.3 meters long and is known in Brazil as an ox eye. It can be consumed raw or in the form of sashimi or sushi.
Another way to serve this fish is to cook it with soy sauce, sugar child and vegetables like daikon (Japanese radish). This fish has soft and tasty meat, and a medium fat content.
7 – Sea bream – Tai [鯛]
The Snapr is a fish very much associated with luck and widely used in celebrations, usually wedding. But it is also consumed on ordinary days, both as sushi or as grilled.
The Snapr is a soft-tasting, low-fat fish. This fish is characterized by having the shape of the rounded and vertically flattened body and the presence of canine teeth.
8 – Mackerel – Saba [サバ]
Saba is a fish that has a low price and can be easily found in supermarkets. It is usually served cooked, roasted or grilled.
Another not so common way to be serving this fish is battera-shaped, which is a kind of pressed sushi. This fish is on average 25 centimeters and usually weighs 1 kilo.
9 – Eel – Unagi [鰻]
Unagi is a freshwater eel. This fish is traditionally grilled on charcoal with kabayaki sauce and served with rice on a delicious dish called Unadon or Unaju. You can try these dishes at Gyudon restaurants.
The Japanese believe that this fish helps to withstand heat and moisture, so they are usually consumed in hot months like August. Still, it is possible to find easily at any time of the year.
Hamana Lake in Hamamatsu, Shizouka Province, is famous for being the land of the best quality unagui. This lake is surrounded by several restaurants specialized in different types of dishes made with the unagui.
10 – Mackerel – Aji [鯵]
The Carapau has a tasty and light meat. It is between 15 and 20 centimeters and weighs up to 1 kilo. This fish is usually eaten fried, but can also be served cooked, grilled, roasted or milanese. And
sse fish is characterized by having a fusiform body, a side line finished by shell-shaped scales, and a layer of red muscle on the side of the body.