Fish 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 fish that are well-known in Brazil, such as Salmon and Tuna, and fish that are not as commonly consumed like Shishamo and Katsuo. Have you had the chance to eat all of them?
Table of Contents
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 as sashimi, sushi, boiled, baked, and fried.
Salmon plays an important role in the health of the Japanese; it protects against inflammation, helps with brain function and mood, is good for vision, and supports cardiovascular health, skin, and hair.
2 – Tuna – Maguro [鮪]
The tuna is known for its strong flavor, moderate fat content, and firm texture, but this depends on the part of the fish, as some parts can be firmer or softer than others.
Most of the time it is served as sashimi or sushi. This fish has an elongated, fusiform body, a large and elongated mouth, and two well-separated dorsal fins. Tuna aids in weight loss, growth, and even weight maintenance.
3 – Pacific Saury – Sanma [秋刀魚]
The sanma is generally consumed in the autumn due to its high fat content during this season. Like shishamo, this fish is usually grilled whole.
This fish is so popular in Japan that it even has a festival where people gather to eat it grilled over charcoal. The festival is called sanma matsuri [さんま祭り] and usually takes place in September.
4 – Bonito – Katsuo [鰹]
Bonito can weigh up to 10 kilograms and is highly appreciated by the Japanese. This fish can be served in two different ways, either as dehydrated bonito flakes, known as Katsuo bushi, which is quite famous in takoyaki and okonomiyaki.
This fish can also be served with the outer part grilled and the inside remaining raw. From the same family as tuna and mackerel, the fat content of the meat varies from medium to high, and its flavor is stronger than that of tuna.
5 – Willow Leaf Fish – Shishamo [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 lunches.
This fish is typically served with its eggs, which many people consider the best part of the dish. This fish can also be commonly found in izakaya, which are Japanese bars.
6 – Japanese Amberjack – Buri [鰤]
Buri can reach up to 15 kilograms and 1.3 meters in length and is known in Brazil as olho de boi. It can be consumed raw or as sashimi or sushi.
Another way to serve this fish is to cook it with soy sauce, mirin, and vegetables like daikon (Japanese radish). This fish has tender and flavorful meat, with a medium fat content.
7 – Sea Bream – Tai [鯛]
The Sea Bream is a fish very associated with luck and is often used in celebrations, usually weddings. But it is also consumed on ordinary days, both as sushi or grilled.
The Sea Bream is a fish with a mild flavor and low fat content. This fish is characterized by its rounded body shape and vertically flattened form, along with the presence of canine teeth.
8 – Mackerel – Saba [サバ]
Saba is a fish that is low in price and can be easily found in supermarkets. It is usually served boiled, baked, or grilled.
Another less common way to serve this fish is in the form of battera, which is a type of pressed sushi. This fish averages 25 centimeters and typically weighs 1 kilogram.
9 – Eel – Unagi [鰻]
The Unagi is a freshwater eel. This fish is traditionally grilled over charcoal with kabayaki sauce and served with rice in a delicious dish called Unadon or Unaju. You can try these dishes in Gyudon restaurants.
The Japanese believe that this fish helps withstand heat and humidity, which is why it is usually consumed in hot months like August. Still, it can be easily found at any time of the year.
Lake Hamana, in Hamamatsu, Shizuoka Prefecture, is famous for being the land of the highest quality unagi. This lake is surrounded by various restaurants specializing in different types of dishes made with unagi.
10 – Horse Mackerel – Aji [鯵]
The Horse Mackerel has a tasty and light meat. It measures between 15 and 20 centimeters and weighs up to 1 kilogram. This fish is usually eaten fried, but it can also be served boiled, grilled, baked, or breaded.
This fish is characterized by its fusiform body, a lateral line ending in shield-shaped scales, and a layer of red muscle on the side of the body.
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