Jakarta (ANTARA) – Sashimi is a typical Japanese dish which has become a favorite of culinary lovers all over the world, including in Indonesia. This dish offers fresh seafood ingredients served raw, with a presentation that prioritizes quality and freshness.
However, not all types of seafood are suitable for sashimi. Only a few types of seafood have special characteristics, making them safe and still delicious even when served raw.
Tuna and salmon are the most common seafood for sashimi. Tuna, like bluefin and yellowfin, has a tender texture and rich flavor, while salmon is known for its omega-3 content, savory taste, and chewy texture.
Please note, apart from tuna and salmon, there are still several other types of seafood that are often used for sashimi. Curious about other types of seafood? Check out the following review.
Also read: Get to know the popular types of sushi
10 types of seafood served for sashimi
1. Maguro (Tuna)
Tuna is one of the top choices for sashimi. Tuna cuts are available in several types, such as otoro which is the belly part with more fat, and chutoro which has medium fat content. These two cuts are highly loved for their tenderness and deliciousness.
2. Sake (Salmon)
Salmon sashimi is known for its bright orange flesh. Salmon’s tender texture with rich buttery taste makes it a favorite choice, especially because of its high nutritional content, such as omega-3.
3. Hamachi (Yellowtail Fish)
Yellowtail or hamachi fish has a mild taste with a smooth texture, making it a popular type of sashimi. This mild taste is suitable for those who want to enjoy sashimi with a taste that is not too strong.
4. Saba (Mackerel)
Mackerel is known for its stronger taste than other fish. Often, mackerel is marinated first to bring out its natural flavor, providing a rich and bold flavor experience in a sashimi dish.
5. Ika (Squid)
Squid in sashimi form offers a unique chewy texture, with a subtle sweet taste. Its distinctive texture makes it different from other types of sashimi and provides an interesting eating experience.
6. Tai (Red Snapper)
Red snapper is known to have a mild taste with a firm white flesh texture. These characteristics make it very suitable for sashimi, especially for connoisseurs who like fresh and light flavors.
7. Hirame (Halibut)
Halibut sashimi is famous for its smooth and tender texture. Its clean, fresh taste makes it a popular choice, especially for those looking for a less overpowering flavor experience.
8. Hotate (Scallops)
Scallops or clams have a soft sweet taste. The chewy yet soft texture of the scallops makes it one of the sashimi that many people like, especially by those who like seafood with a subtle taste.
9. Amaebi (Sweet Shrimp)
Sweet prawns, served raw, have a soft texture with a delicious natural sweet taste. This combination makes it a popular choice on sashimi menus, providing a unique and refreshing taste experience.
10. Uni (Sea Urchin)
Uni, or sea urchin, is a type of sashimi that has a distinctive salty taste with a soft and creamy texture. Uni is loved for its delicious and unique sea taste which is very different from other types of sashimi.
However, the quality and safety of seafood is the main thing in serving sashimi. The seafood used must be fresh and processed to high hygiene standards.
The public is advised to choose restaurants with good hygiene standards and quality ingredients, as well as ensuring food safety certification. Thus, sashimi fans can get the health benefits of fresh seafood which is rich in protein and nutrients.
Also read: Taste Japanese curry and taiyaki in a contemporary style
Also read: Eat typical Japanese dishes at the Sansho Hotel Kimaya Slipi restaurant
Reporter: M. Hilal Eka Saputra Harahap
Editor: Gilang Galiartha
Copyright © ANTARA 2024
