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Nigirizushi
Maguro
Maguro (Tuna) is one of the most common types of fish, and it is the fish most westerners associate with sushi and sashimi. Try Maguro as one of your first choices if you are new to nigirizushi, and it will surely lead you to try more adventurous choices.
Hamachi
Hamachi (Yellowtail) is a fish that is related related to tuna. A characteristic of yellowtail is a dark streak which may appear along the edge of a fillet. It has a wonderful, delicate flavour that is one of the most rewarding items at a sushi restaurant.
Sake
Sake (Salmon) is another very recognisable form of fish for the sushi novice, and you will almost always find a version in western sushi restaurants. Did you know... because salmon do not eat when migrating, only those fish caught in the ocean while they are fat are considered suitable for sushi.
Hirame
Hirame (Flounder) When seeing a flounder, it is impossible not to think it is a strange looking fish... but don't let its look put you off - this fish is delicious! Due to its texture, flounder makes wonderful, paper-thin sashimi and is available year-round from New Zealand waters.
Tai
Tai (White Fish) White fish is a chef's selection of seasonal white fish which can include Red and Pink Snapper as well as Seabass. When catching Snapper in New Zealand waters, try eating some raw - it's amazing!
Kaibashira
Kaibashira (Scallops) A scallop is the muscle of a giant clam which opens and closes its shell. Scallops have a very sweet flavour, a pale golden-yellow colour, and are served sliced. Don't be tempted to eat raw Scallops when you've bought them from a supermarket in New Zealand, as they may not be fresh enough. Straight from the ocean though, if you know what you're doing - they're great!
Kani
Kani (Crab) is always served cooked. Kani is an excellent selection for those guests who are not quite ready for raw fish, yet want to enjoy the atmosphere and tradition of the sushi bar. Kani is NOT surimi, or a 'crab stick', that you buy from your local fish 'n chip shop.
Amaebi
Ama-ebi (Sweet Shrimp) is considered one of the finest delicacies available. A clean, uncooked prawn has a very sweet taste - YUM!
Ebi
Ebi (Shrimp) One of the most popular items to order is jumbo shrimp, or prawn, which is cleaned and butterflied, then dropped into boiling water.
Mirugai
Mirugai (Clams) is sometimes called a horseneck clam. It has a slight rubbery texture and shellfish flavor.
Aoyagi
Aoyagi (Clams) is a small imported clam from Japan. It is usually placed into boiling water before being thinly sliced for sushi in order to make the meat more firm and to enhance its bright color.
Ika
Ika (Squid) Ika has very white flesh which is glossy and slick, therefore it is usually scored with knife to allow soy sauce to cling to its surface. Some people love Ika on their first taste and it has an interesting texture, while others are not to fussed. However, it is a very popular selection and a must try.
Hokkigai
Hokkigai (Sea clam) Arctic surf clams have a slightly sweet taste and its meat is bright red and pale white. Hokkagai is usually butterflied for sushi.
Unagi
Unagi (Fresh Water Eel) Japanese believe that eating unagi on a special holiday during the summer will guarantee good health for a full year. Unagi is never served raw. It is grilled and seasoned before it is presented, therefore you do not need to dip it in soy sauce. It is an excellent choice for a sushi novice.
Tako
Tako (Octopus) is probably the most easily identified item on the sushi menu. Tako is always cooked, which causes the tentacles to turn deep red. However, when it is sliced, the meat inside is pure white. It has a slight rubbery texture, but the clean, light taste will appeal to almost everyone.
Tobiko
Tobiko (Flying Fish Roe) This is the roe served most often in sushi bars, either alone or as a garnish for other types of sushi. Its characteristic bright orange, very tiny eggs are flavorful, firm and salty.
Ikura
Ikura (Salmon Roe) Most people are familiar with Ikura - just not with its Japanese name. It is sometimes called red caviar, taken from salmon, the eggs are bright orange, extremely tasty, and have a sticky texture. This is often a favourite for children.
Uni
Uni (Sea Urchin Roe or Kina) Possibly the most "acquired" taste in sushi is the urchin. Those who enjoy it can spend a great deal of money satisfying their cravings. It's best from the cold waters of Hokkaido.
Tamago
Tamago (Omelet) Tamago is an egg omelet which is made in very thin layers, one upon another, until the omelet is about an inch thick. It is then chilled and sliced, and its sweet taste is a wonderful contrast with other types of sushi. The expert preparation of tamago is considered a mark of a master chef.
Saba
Saba (Mackerel) While the mackerel and the tuna are related, the taste of the two could not be more different. While tuna is very light, mackerel is much richer. The best mackerel is caught during the winter, and it must be frozen within six hours or it will lose its flavour. However, the Japanese take great care to preserve its taste, therefore saba can usually be enjoyed year round.
Sashimi
Sashimi is fresh seafood, served raw, chilled, and sliced. The art of sashimi is in its elegant arrangements. Sashimi, unlike sushi, does not combine the fish with vinegared rice, therefore only the finest cuts of fish are selected by the sushi chef. There are four primary cuts used in its preparation. The first, Hira zukuri is a rectangular cut, and is primarily used for fish with fragile flesh. Ito zukuri is a very thin cut (perhaps a sixteenth of an inch thick) for fillets such as squid. Kaku zukuri is a cube cut, approximately three-quarters of an inch square, and is used for tuna and yellowtail. Finally, Uzu zukuri is a paper thin cut, so thin the plate is visible through the fish.
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