have been refraining from serving iwashi," says Hamaya. "Sushi chefs have always loved the fin section of the halibut for its unusual texture and surprisingly rich taste from a lean fish,” says Nozawa. It also has a very low mercury content and is high in omega fatty acids," says Masu's Selin. "It has a nice, firm texture in addition to a little sweet and butter added to the acidity of the rice-you don't get much better than that. The end result is a flavor profile well worth the wait." Is uni underrated? | Photo by Cole Saladino for Thrillist Preparing this fish requires an aptitude for the art of cooking and patience. We cure it in sugar for 12 hours, salt and kelp for two hours, and vinegar for 30 minutes. "We can't speak for everyone, but our saba is not only flavorful and rich in nutrients, but it is skillfully prepared. Look for quality mackerel prepared thoughtfully, and you won't be disappointed, says Asazu. Pickled raw for sushi, or grilled and served with some fresh veg, it's a very versatile and tasty fish." Saba has a great flavor that will stand up to stronger ingredients such as ginger and garlic. A lot of people get turned off by anything that smells 'fishy.' They quickly associate that smell with something that's gone bad, and don't realize that those kinds of flavors and aromas can be delicious. It's great cooked or as sushi." Foreman, from Uchi Dallas, agrees, calling mackerel "a great fish. "It's buttery and packed with Omega-3 fatty acids. "It's a very underrated, flavorful fish whose sub-category of mackerel often scares diners away," says Daley "People think albacore is chicken of the sea, but cut the right way, wild albacore belly is incredible," says Beach. But people seem to love when they can have more than one type of fish layered with another." Some chefs dislike unagi because of how it's sold. "This isn't about fish, it's about filling your stomach. "This is not considered sushi by the experts," says Marco Moreira, owner, 15 East at Tocqueville. Rarely does it come whole, and therefore it doesn't take much skill or creativity to prepare it." "Most of the time it arrives prepackaged and pre-seasoned, soaked in the sweet and sticky sauce, which masks its real flavor. "It's one of the most generic fish you can buy," says Také Asazu, chef/owner, Komé in Austin. It's an early food memory, to be sure, but it's one that I wouldn't mind forgetting." I ate a lot of salmon growing up as kid because that's what my family's assumption of good fish was. "It has become both an obligatory and nonsensical menu item. "Salmon is a very non-threatening choice-a go-to for people who really don't know what they want to eat when presented with other options," says Matt Foreman, head sushi chef at Uchi Dallas. ![]() ![]() "The meat is in turn very tough, and hard to cook properly." "The liver is quite tasty, but otherwise the only edible part is the tail, which is all muscle," says Tyson Cole, executive chef and founder of Uchi. "It's something we shouldn't be eating in the first place. ![]() William Selin, corporate executive chef, Masu Sushi & Robata, believes there are also ethical reasons to avoid bluefin tuna. "It comes with the tuna anyway-why are people paying so much money for it?" Otoro certainly has its place, but it's quite overrated." Plus, farm-raised tuna belly can be overpriced, says Billy Beach, chef/owner at Billy Beach Sushi & Bar. "Go for the shoulder, or better yet, the shoulder of bigeye.” John Daley, chef/owner, Kintsugi, agrees."Such a fatty cut can lack that great tuna flavor, and often the texture provides little resistance or presence. “The belly is way too oily on the palate," says Tom Nozawa, chef/co-head of operations at Sugarfish. The texture and less nuanced flavor reminds Japanese chefs unfavorably of old tuna." Albacore lives in warmer currents than tuna, and as a result it has a milder taste and softer texture throughout the whole body. ![]() "It is not abundant in Japanese waters and is not traditionally served there. "I am surprised by the popularity of albacore-'bincho'-in the United States," says Hiroyuki Naruke, executive chef, Q Sushi.
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