Japanese Steakhouse & Sushi Bar

The Top Fish to Use When Preparing Sushi

Sushi is a favorite mealtime food for many Americans and if you’re in the mood for some of the best Springfield-02-150x150sushi in town, be sure to visit Nakato Japanese Steakhouse sushi bar in Charlotte and Sushi bar in Springfield. Our reputation for creating really fresh, healthy and savory sushi is well known in these cities.

A major reason why Nakato is famed for its sushi is that we only select the finest fish from fish markets. Great sushi is all about selecting the right type of fish for each type of sushi roll or nigiri plate. Not only do we take great care in selecting the freshest fish we can find, we choose fish according to size and flavor as well.

If you are a true lover of sushi, you’ve had good and bad sushi and understand that different types of fish have unique flavors. Since you trust us to select the fish that goes into the sushi you order at our fine eating establishment, we thought that we’d share a little bit about the fish we use.

The Big Tuna

Tuna one of the most popular fish used in sushi dishes. Sushi chefs typically use three types of tuna: index-150x150bluefin, big-eye and yellowfin. You often see these names on the menu, but probably aren’t too familiar with what sets each tuna apart from the other.

Bluefin Tuna – Here’s a tuna that is truly the biggest and boldest of the bunch. Bluefin tuna often weigh up to 1,500 pounds and grow up to 10 feet long. Sushi chefs can use three types of cuts from this big fish. Akami cut is red fish meat that has a sublime texture and taste similar to filet mignon. Chu-toro cut is marbled with fat, which gives it a buttery rich taste. O-toro cut is pale pink and melts in your mouth.

Big-eye Tuna – This tuna has firm texture and mild flavor.

Yellowfin Tuna – A deep pink-reddish colored mild flavored tuna also known as ahi in Hawaii. Its firm texture makes it ideal for sushi rolls.

Other Top Fish

Japanese Yellowtail – This is a popular fish that has a rich, buttery flavor and somewhat oily texture. slide-4-150x150Yellowtail flavor is bold, and has a bit of a tangy aftertaste.

Red Snapper – Despite its name, this fish has white flesh meat. Red snapper has a mild, delicate flavor and a dash of texture.

Salmon – Salmon meat has a beautiful peach color and a distinctive rich flavor. One bite and you’ll understand why bears love it.

Tasty Seafood Variations

Crab, shrimp and eel are other types of seafood commonly found in sushi dishes. Feel free to ask us any questions you have about the fish we serve. High quality fresh sushi never has a strong fish smell, and that’s the type of sushi you get when you come to Nakato.

Visit Nakato sushi bar in Charlotte or sushi bar in Springfield today for delicious, mouthwatering sushi that is always served fresh with dipping sauces.

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