Different fish, different seasons, different yields, these arrangements and combinations are more. But the most common ones are as follows: introduction.
There are some rare ones in Shao Zhong. Only those with graphs are introduced, and those without graphs are not common. By the way, the shapes of many fish.
Similar in appearance and meat quality, but slightly different in species. The same fish has different names at different ages. This article is based on facts.
The photo shall prevail.
Japanese bamboo pod fish, bamboo pod fish.
Bamboo pod fish is a common fish material with unique taste.
On the right, the star eel (saltwater fish) Anago (cave): saltwater eel, sea eel.
Eel (freshwater fish) Unagi (eel) on the left in the above picture: fresh water eel, often roasted.
With sweet sauce
Pay attention to the difference between star eel and eel, which tastes slightly different. Both kinds of fish need cooked food, and the soup head is the special sauce cooked by the master.
, similar to burning braised sauce. Sweet mouth. Eels are often cooked and cooled before eating, so they are usually eaten in sushi.
Half-stage launch. It smells very strong.
A Yu (catfish): The meat of fragrant fish is more like peach slices, a little sweet.
Buli, adult yellow snapper: Adult yellow-tailed snapper is a famous fish. It is said that Madonna likes this one best.
Hamachi (はまち): Yellow-tailed snapper is different from buri. It tastes a bit like tuna.
Flounder: The fat part of a flounder.
The meat is smooth and the taste is light.
Sand fish hatahata (sui): sand fish
Mainly refers to the mackerel skin of light-mono (light color): a wide variety of "shiny" (
Fish, such as mackerel, are mainly fish with shiny skin.
Grouper: flounder.
Oriental pomfret Ibodai: Japanese pomfret is similar in appearance to squid, but its chewing head is soft.
Chicken fish Ithachi (Ithachi, ぃさき): striped pig fish.
Ishigarei: Stone sole is similar in color to Cargill, but it tastes heavier.
Sardines Iwashi (⑺): Sardines are more appetizing.
Swordfish Kajiki (Swordfish)
Mekajiki, another swordfish. The color of swordfish is similar to that of Toro, with obvious fat layer, white with powder and good taste.
Kanpachi (MIBA): This kind of fish, Great Amberjack and Seriola Dumerili, is said to be difficult to process.
The chief inspector of knives is delicious.
Sea carp Kasugo: young sea bream, I don't think sea carp should be eaten raw.
Bonito katsuo(かつぉ): Bonito, skip the jack tuna. Do you know that octopus balls are sprinkled with chips like sawdust?
It is made of dried bonito, usually eaten after roasting, and it is dark red with raw meat inside. A strong smell.
Kawahagi (peeling): I'm not familiar with filefish.
Kisu (Saki): Sillago's crystal clear color and elegant taste.
Japanese yellow croaker Kohada (small fin): Japanese golden pomfret is a kind of floodlight fish, which is a bit fishy.
Tuna Maguro: The loin of bluefin tuna should be tuna, because it is sushi.
On behalf of the dish, tuna is generally back meat, light in color and not much fat. If the fish is fresh, it is "imported".
Tuna belongs to "red meat" and is usually served in the second half, which is a very important part of a set of sushi.
Japanese Tuna (Japanese Tuna) Top Tuna-over 200 pounds refers to huge gold.
The dark red meat in the belly of marlin is top grade, and there are no fresh materials in general places. Generally, only the fish market is the most open.
Only the merchants who pay the most in advance can buy it.
Toro (とろ): The belly of bluefin tuna can be divided into (upper left) middle とろ and (upper right) big とろ.
It is the belly of different parts of tuna, that is, the meat of the abdomen, and the fat can be clearly seen. Absolutely delicious.
Tuna belly with chopped green onion Negi-toro: Bluefin tuna belly and chopped green onion will be golden.
Chop the harpoon and add chopped green onion, which is rich in flavor.
Rainbow trout Nijimasu: Rainbow trout has a special taste and very firm meat.
Northall: Baby Anago's sushi is very interesting.
Salmon sake: Salmon is also very popular in China. Many shops can buy Norwegian salmon, which is great.
Salmon meat is as clear as beef.
BayuZeYuan (? ): Spanish mackerel
Sayori (Parker): Half beak (spring)
Perch Seigo: the young sea bass came late, and no one used this fish earlier.
しま): White wine has attractive color and light taste.
Blue mackerel Shime-saba: Pickled silver carp or blue mackerel are very popular.
Fish is generally pickled with vinegar, also called vinegar herring. It tastes overbearing.
Whitebait: Whitebait sushi is seasonal and not always available.
Shiro: albacore tuna or "white tuna" white tuna. Personally, I think it's worse.
Red tuna is delicious. The taste of fat is not so rich.
Shiromi (white body): seasonal "white meat" fish, never seen before.
Sea bass Suzuki: Sea bass has beautiful pink stripes and good meat quality, but once it is not, you should pay attention.
The umami flavor is greatly reduced.
Cargill Yutai (snapper): red sea snapper and red sea snapper. This is also a very common and delicious fish, the best.
Cargill fish, also known as red snapper, is white. In addition to sushi, sashimi and rinse with water are all delicious and highly cooking.
Tara Cod: Cod is different from silver cod.
Sweet shrimp Ama-ebi: raw pink red shrimp
Shrimp shrimp Ebi (sea old): boiled shrimp
Lobster Ise ebi (Yi Shi Hailao): spiny lobster, Japanese lobster.
Penaeus japonicus: Penaeus japonicus
Sweet shrimp is generally small and eaten raw. Shrimp and prawn are cooked, showing attractive red and white.
Appearance, lobster sashimi, and some people make this transparent meat into warship sushi.
And sushi is processed after shrimp meat is slightly roasted.
Clam green willow (green willow): In addition to sushi, round clam can also be made into thin rolls, which is very sweet.
Abalone Awabi: Abalone sushi is very attractive and elastic.
Kani(かに):crab crabs are usually crab legs, not those made of flour, but Alaskan crab legs.
Clams are very common.
Red cover: The red scallop sashimi of Ark Bay is delicious and has a heavy taste. After adding wasabi, it is another taste.
It is also very popular inside. Fresh scallops are elastic.
Arctic shell (ホッキ): Clam is one of the best-tasting shellfish with red and white tips.
The low-end color makes it interesting, and there is nothing to say. There are also golden varieties of arctic shellfish.
Scallop Hotategai (sea fan): Scallop scallops are made into sushi after removing sandbags.
Slightly drunk scallop
Kaibashira (scallop): The flap muscles of scallops or shellfish celebrate their birthday with fresh scallops.
The company obviously wants to compare with scallop sushi, and the seafood taste of Beiding sushi is simpler.
Ika (squid, ぃか): Cuttlefish or squid is one of my favorite sushi, which is very chewy and chewy.
The changes on the roadside are more delicious after ordering soy sauce.
Ivory mussel Mirugai: Elephant mussels are made of small and medium-sized varieties of ivory mussels.
Shako (Squilla): mantis shrimp or "Squilla" shrimps are cooked and then added with salty and sweet sauce.
Delicious.
Conch Sazae: Horned headscarf shells are generally used for sashimi, and whole conch meat is also used as sushi.
Tuna salad is also common. Chopped tuna with mayonnaise is very popular with children.
Pingbei Terragai: The penholder mussel is similar to a shellfish column, but it tastes different when used with Pingbei.
Octopus Tako (蛚たこ): Octopus Octopus is cooked, with dark red skin, white meat and strong taste.
Torigai (bird shell): Shell is a delicious shell, which looks good.
Salmon seed Ikura (ィクラ): Salmon seed is the most famous fish seed, and black trout seed are two kinds of big fish seeds, but there is no one.
As expensive as black fish eggs, good fish eggs are salted fish oil after being broken.
Herring seed Herring seed Kazunoko: Herring seeds are usually salted and are watery when eaten.
After a while, I was cooking. The taste is unique. I don't like it very much. I feel a little bitter.
Masago (まさご): Cucumber roe is also a very popular dish. Although it's called crab, it's not.
Crab seed is a kind of fish seed, which tastes a little salty. Crab yellow is also red, black and green.
Cod seed Mingtai seed Tarako, Mentaiko (たらこ, cod seed,): Alaskan cod seed pickled in ming prince.
Dried roe, very salty, sometimes very spicy, very strong and very good.
Flying Fish Seed Tobiko: The fish eggs of flying fish Utoda Hikaru's favorite sushi! Similar to crab seeds.
Shirako, Bai Zi This is my favorite sushi, cod seminal vesicle. It looks a bit like bovine bone marrow and has no strange taste.
It's a little sweet and fresh Bai Zi is not easy to eat.
Sea urchin Uni: (Sea urchin, Yun Dan) The gonad of sea urchin; There may be different colors. Many friends.
Friends like it. Fresh sea urchins are elastic, with distinct particles and bright orange color. You must eat sushi.
Kanpy: Dried gourd is a thin roll of pickled sweet pickles.
Ordinary sushi is the most representative kind of thin roll sushi, and it is everyone's favorite food.
Cucumber roll Cucumber roll is also called cucumber roll because it is green and refreshing.
Natt is not: fermented soybeans can be made into thin rolls and can be filled with sushi. Natto is a Japanese specialty food.
It has a unique taste. Generally, natto is a mixture of raw eggs. Personally, I don't quite agree with the taste.
Iron fire roll The iron fire roll made of tuna meat is delicious.
Salmon roll. Salmon roll.
Cherry blossom rolls are usually sweet. They are rolled with cucumber (add some fried chicken fillet if necessary), cut into cherry blossoms and served with pink shredded sugar.
Egg slices fried with egg rolls and jade seeds, sometimes seafood is added to the egg juice and fixed on rice with seaweed strips, which are included in many sushi packages.
Better than sushi. Moreover, the fried eggs in every shop are craft work.
California roll is a kind of too roll and also an inner roll. Fried chicken fillet is covered with seaweed, and then three more are wrapped outside.
Octopus roe or sesame or crab roe.