Sushi Tuna delicious Types Of Sushi & Sashimi

Types Of Sushi & Sashimi
from - http://www.thenibble.com/reviews/main/fish/seafood/sushi-glossary.asp

Types Of Sushi & Sashimi

And A Glossary Of Sushi & Sashimi Terms

 

Sushi has gone from being an exotic food to one that is found almost everywhere in America. Learn the types of fish and much more in our comprehensive guide to sushi and sashimi.

Jump to the glossary below

The Difference Between Sushi And Sashimi

Sushi is a dish made of vinegared rice combined with seafood, vegetables, egg and, in the world of nouvelle cuisine, other items from beef to barbecue chicken. Sushi does not mean “raw fish,” but “vinegar[ed] rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed.

Sushi was originally developed as a snack food—as the story goes, to serve at gambling parlors so the gamblers could take quick bites without stopping the action. There are different styles of sushi:

• Nigiri-sushi, slices of fish or other foods on pads of rice
• Maki-sushi, rolled sushi (including handrolls, temaki)
• Chirashi-sushi, fish and other items served on top of a bowl of vinegared sushi rice
• Oshi-sushi, squares or rectangles of pressed rice topped with vinegared or cooked fish, made in a wooden mold

• Stuffed sushi, including chakin-zushi or fukusa-sushi, ingredients wrapped in a thin egg crêpe; and inari-sushi, with ingredients stuffed into a small pouch of fried bean curd (tofu)
• Sashimi is sliced fish that is served with a bowl of regular boiled rice on the side

While this is not meant to be a glossary of Japanese food in general, we’ve included definitions of other items that often accompany a sushi meal. We have not included definitions for every type of fish, but only those that are generally available in the U.S. We’ve also included some phrases to say to the sushi chef. If you’d like to suggest additional words, or think we should consider other definitions than those we have provided, let us know. You may also enjoy one of our 60-plus other food glossaries, including the Seafood Glossary.

Sushi Tuna delicious Can you eat raw tuna

Sushi actually refers to the rice, but both sushi and sashimi usually contain some type of raw fish. Tuna is just one of many. Polynesian cultures also have a raw tuna dish called poke.


ETA: I have never seem tuna wrapped in eel skin in any sushi bar that I have eaten in. Perhaps the person has confused eel skin with seaweed.
No it should not be frozen and no a good quality fish that has been handled correctly will not have worms. Worms are actually insect larva. If the fish is handled correctly it will not be exposed to insects that could lay eggs on it.
No tuna does not need to be cured or marinated before eating it raw but curing and marinating are options. Dishes such as poke are marinated. Dishes such as sashimi are usually made with raw tuna that has not been altered in any way.

I suggest that you go to a local Japanese restaurant to try the vast variety of sashimi and sushi. Although those who have never tasted it will tell you that it tastes "fishy" it actually tastes more like rare roast beef (at least tuna does). Sit at the bar and ask the sushi chef for suggestions for a beginner and go from there

Spicy Tuna and Salmon

Tokyo Sushi - Spicy Tuna and Salmon

The spicy tuna and spicy salmon are a customer favourite at this Tokyo Sushi. It's spicy but not super spicy and the taste is just fantastic. I would recommend the spicy tuna over the salmon, but that's just my personal preference.



You can also get the spicy tuna and salmon in handrolls and as part of the extremely yummy "Spicy Girl" handroll set. :)
I encourage you all to try this location for many reasons:
1. The sushi rice is always done perfectly. Never mushy or under cooked.
2. Really fresh ingredients
3. Super friendly Japanese family :)
4. Dine with Patrick Stewart and Sharon Stone (you'll understand when you get there).

Some things to try on the menu:
- Unagi
- Spicy Tuna and Spicy Salmon
- The Spicy Girl Handroll set
- Philla roll (for those who don't like it raw)
- Good old California Roll (still the best I've had!)

from - http://www.flickr.com/photos/may_jon/311056393/

the secret of spicy tuna rolls

I’ve been a big fan of spicy tuna rolls for many years. They drove me crazy until I figured out the secret ingredient: sriracha hot sauce, the Thai stuff you see on the tables at Vietnamese and Chinese restaurants. Some of the upscale sushi places use the traditional Japanese hot spice mix called togarashi (7-spice powder), but more often than not, the red stuff is sriracha, which is widely available at Asian markets and even some chain grocery stores






















For sushi in Eugene, you really can only profitably eat at Sushi Domo, a neighborhood Japanese restaurant in town that is rather out of the way, unpromisingly tucked into a strip mall between a Wal-Mart and a Goodwill. The sushi, surprisingly, is good, not great, a solid B+ performance. That’s not bad for sushi in Eugene, to say nothing of Eugene restaurants in general. And the menu features something delicious and unusual, what they call a crunchy spicy tuna roll. Usually, I hate the fancy rolls because they are a mishmash of flavors, are either brushed in teriyaki sauce or topped with Japanese mayonnaise, one of the foulest concoctions ever. And I’ve had crunchy rolls elsewhere that were not as good, or, egads, crunchy because they are rolled in batter and deep-fried. But this crunchy roll was delish. The little crunchy bits of tempura batter were integrated into the spicy tuna, tiny and subtle, just adding a bit of texture.
The crucial thing for home sushi is to get the freshest fish possible. It’s best to go to a fishmonger. Don’t assume that all fresh tuna is sushi-grade (or more technically correct, sashimi-grade, since “sushi” refers to the seasoned rice). Also, please don’t put mayonnaise on sushi; some restaurants now skip a step and just glop some srirachi-flavored mayo on top of a tekka-maki or tuna roll. I don’t even like it in the sauce for spicy tuna rolls.
If you need a recipe for sushi rice or how to roll sushi, google is your friend.
Spicy Tuna Rolls
Serves: 4 with other sushi or appetizers
1/2 lb. Sashimi-grade tuna, raw (ask if you’re not sure of the grade)
1 t. sriracha
1 t. sesame oil (you may also add some chili oil for extra spice)
1 t. soy sauce
4 green onions, white parts only, finely chopped
a few good shakes of white pepper
salt to taste
optional and delicious: 1 T. tobiko (flying fish roe, available fresh or frozen)
Cut tuna into 2-inch cubes for food processor. Add to food processor and pulse until chopped roughly. (The mix in the photo was processed a bit too much so it was paste-like, and that really ruins the texture.) Place fish into bowl and mix with other ingredients. Taste for spiciness and salt. Serve in rolls with avocado and/or cucumber.  Another alternative is to serve without rice: use thinly sliced cucumber wrapped around a bit of spicy tuna mixture, secured by a toothpick

from - http://culinariaeugenius.wordpress.com/
link
http://meganfoxstar.blogspot.com/
http://elishasexycool.blogspot.com/
http://junkfoodtoday.blogspot.com/
http://japanesefoodyum.blogspot.com/

BlueFin Tuna are now an Endangered Species

(NaturalNews) BlueFin Tuna is now on the endangered species list. Unhampered by threat of extinction, possible poisoning by toxins and metals, or even anti-poaching volunteers and laws, poachers and consumers continue to hunt and serve up the expensive delicacy. Each catch may be the last BlueFin on earth or may tip the scales of balance in the ocean food chain.

BlueFins Role in the Ocean Food Chain


BlueFin are slow growing, late to mature, and long-lived compared to other tropical species of tuna. Found from the Gulf of Mexico, Newfoundland, east Atlantic, Canary Islands, Iceland, and even in the Mediterranean, they live in the Open Ocean and migrate long distances - likely following seasonal food stock. Their long migrations that take them nearly around the Atlantic mean that each school is regularly fished in many different locations; this is depleting all breeding stocks rapidly

Bluefin tuna is at both the top and bottom of the food chain. Bits of dead plant and fish matter coupled with sunlight and the runoff from human sewage and industrial waste become the foods for plankton-microscopic algae and animals - which live at the surface of the oceans. The spawn of fish and other juveniles eat this plankton, including the young BlueFin tuna.


Other fish feed on the tuna from birth through adulthood including marine mammals. In the meantime, the sewage and industrial runoff causes toxins and metals to accumulate to dangerous levels in the Bluefin's body.


BlueFins Role on the Plate


BlueFin is a dark colored fish and very high in fat. Because of its high fat content, it is especially sought after for sushi and sashimi. The higher the fat content, the more prized and valuable the fish, but cooking it is not advised because the high fat content gives off an unpleasant fishy taste and odor.


Although BlueFin has been a commercially caught fish for thousands of years, western worlds are also exploiting them for high profits. This is resulting in further depleting the global stock. Further, the dangerous toxins and metals from urban run-off accumulate in the fat deposits in the tuna, making them a diner's slow poison.


Fishing Restrictions on BlueFin


It comes as no surprise that BlueFin tuna is fast becoming extinct. With the massive increase in human populations and increased popularity of sushi and sashimi, it is becoming a prized catch, fetching higher and higher market prices, which fuel its hunt down. As of 1982, fishing of the species was restricted. By 1998, a rebuilding program was initiated with the intent to rebuild stock in the North Atlantic.


In 1999 and 2006 further restrictions on driftnets, catching methods, limits and hunting methods were restricted, and careful planning on preventing the total extinction of the species was implemented. Public interest groups became involved in 2010, even sending out boats that follow tuna fishing boats to monitor their fishing methods and to ensure they do not catch more than their yearly or seasonal limits. These actions barely stem the tide of massive kills for fish markets globally.


The Fate of the BlueFin is in Our Hands


Back just a few hundred years ago overfishing was not an issue as inland imports of fish were unheard of. New methods of storage for long distance shipping furthered the exploitation of the fish by land-bound countries.


We can prevent the extinction of yet another species on our planet. While the BlueFin is part of the diets of several countries, we can substitute with other farmed or renewable fish sources. The secret to saving the BlueFin lies in eating local, rather than imported, foods. Or go vegan or vegetarian

from - http://www.naturalnews.com/029383_tuna_endangered_species.html

sushi shop in japan

A winning combination
Sushi Shop’s unique approach to Japanese cuisine combines a prepared daily food section, a fine food grocery section and a beautiful boutique to create a new, convenient and complete shopping experience. The prepared food section gives customers the opportunity to purchase a variety of sushi, maki, soups and salads - all meticulously prepared daily on the premises using the finest and freshest ingredients. The fine food section offers a vast selection of sushi ingredients. Customers can also find exotic sauces, seasonings and vinegars, as well as an assortment of teas and packaged Japanese foods.

Nutritional Benefits

With over 90 Sushi Shop restaurants in Quebec, we are the leader in our field and now beginning our expansion into the Ontario market
Sushi is known worldwide for its nutritional value. Sushi is not only rich in vitamins and minerals, but is also extremely high in omega-3 fatty acids, which have been clinically proven to reduce the risk of heart disease and to be excellent for lowering cholesterol.

Long-term growth opportunity



Sushi and related products are unquestionably increasing in popularity. Marketing analysis confirms that Sushi Shop franchises are well received and in demand, and Sushi Shop profits are rising steadily. North American and European statistics confirm the continuous market growth.

Since the early 1990s, North Americans have increased their spending on meals purchased outside the home by an astonishing 42%. The purchase of food and non-alcoholic beverages outside the home, in general, has jumped 30%.

*The expanding health consciousness of consumers means long-term growth opportunities for Sushi Shop franchises. Conclusion The creators of the Sushi Shop concept have recognized that now is the time for a new and innovative approach to take-out food. They have addressed the need for healthier choices and the growing demand for convenience of today’s consumers, offering them the opportunity to experience sushi for all occasions.



Building success together Sushi Shop is focused on expanding its network of franchises without compromising its dedication to giving consumers a unique alternative to standard take-out fare. The fact that Sushi Shop offers a combination of freshly prepared meals and products of excellent quality at an affordable price sets it apart from other franchises.


You will benefit from joining the dynamic Sushi Shop team. Sushi Shop has designed, developed and acquired very specific processes and has established business and marketing strategies. The experience and know-how that have made Sushi Shop franchises so successful can be yours.


Sushi Shop offers continuous support and professional guidance from the early stages of development of your outlet right through to opening day and beyond.
In 2002, Sushi Shop was awarded the prestigious Commerce Design Montréal Jury Grand Prize. Sushi Shop, in collaboration with the internationally renowned Jean Pierre Viau Design team, has created a layout that lends a unique and comfortable atmosphere.

Sushi Shop helps franchisees at all stages in the development of any new franchise, including drawing up plans, selecting equipment, coordinating and supervising the actual construction work. You can rely on Sushi Shop’s experienced contractors throughout the process that leads up to the opening of your new site.
Sharing expertise Sushi Shop runs a two-week training program for franchisees and chefs at our training centre, followed by one week of in-store training upon opening. Training principally focuses on two fundamental elements of Sushi Shop’s organization: food preparation and practical operations.
Customized support
Sushi Shop believes that communication and teamwork are two key elements of success. After your initial training, you can depend on continued assistance from the Sushi Shop team.
Marketing
Sushi Shop invests 2% of sales per franchise in corporate advertising and promotion. These investments are made in the interests of all franchises. Each franchise benefits from the professionally planned promotion of brand image, plus in-store and new product promotions.

Big In Japan: Tuna Fish Sells For £110,000

from- http://news.sky.com/
The Bluefin fish was bought by the owners of two sushi restaurants after going up for sale at an auction in Japan.
The specimen is the most expensive to be sold since 2001, when a 200kg Bluefin sold for a record-breaking £136,000 (20.2 million yen).
Caught off the coast of northern Japan, the tuna was among 570 put up for auction at Tokyo's Tsukiji market.
About 40% of the auctioned tuna came from abroad, including from Indonesia and Mexico.
Japan is the world's biggest consumer of seafood with people there eating 80% of the Atlantic and Pacific bluefins caught
The two tuna species are the most sought after by sushi-lovers.
However, tuna consumption in Japan has declined because of a prolonged economic slump.
"Consumers are shying away from eating tuna. ... we are very worried about the trend," a representative for Tsukiji market said.
There are also growing calls for tighter fishing rules amid declining tuna stocks.
The International Commission for the Conservation of Atlantic Tunas has slashed the quota for the 2010 catch by about one-third to 13,500 tons.
Environmentalists have attacked the quota for not going far enough.
The £110,000 tuna may have attracted big spenders but it is a relative minnow compared to the largest Bluefin ever caught.
That specimen weighed in at 679kg and was caught off Nova Scotia in 1979.