Table of contents:
TL;DR
Explore the delights of Japanese cuisine through its diverse fish varieties, which play a crucial role in dishes like sushi and sashimi. While sushi may not be an everyday meal in Japan, it showcases an exciting range of fish, from the delicately poisonous fugu to tender salmon and grilled mackerel. Fish is often prepared grilled with salt and soy sauce, marinated in sweet soy sauce, steamed with vegetables, or fried in tempura batter. Raw fish, a staple in Japanese dining, is served with high quality assurance from fishmongers, a contrast to the stricter standards in Germany. The site's focus includes popular fish such as mackerel, tuna, and salmon, highlighting regional specialties and seasonal catches. It also introduces essential fish products like dashi, a broth made from dried fish flakes and seaweed, integral to many Japanese dishes, showcasing fish in various forms. Notable fish like Aji, the Japanese mackerel, and Buri, the Japanese amberjack, are presented, alongside their culinary uses, illustrating the rich tapestry of flavors and textures that define Japanese seafood.When you think of Japanese food, what comes to mind first? Sushi or sashimi? If so, you're definitely thinking in the right direction. Because the most important ingredient of both components - fish - plays a very big role in Japanese cuisine. Sushi is not eaten every day in Japan! From the partially poisonous fugu to delicate salmon and grilled mackerel, fish lovers in Japan can sample some excellent specialties.
How does fish get to the table?
Fish is served in countless variations. It is very often simply grilled and then seasoned with a little salt and soy sauce. It is also often wrapped in aluminum foil before grilling. This keeps the finished fish incredibly tender and juicy. Alternatively, fish is often marinated in sweet soy sauce and then cooked. Various fish are also steamed, often in combination with root vegetables or rice. And of course, fish is also fried, either simply or in crispy tempura batter.
What about raw fish?
Raw fish is also very popular. In Japan, you can eat it without any worries in most cases. Fishmongers know that their catch is sometimes eaten raw, so they place extreme importance on very high quality. In Germany, on the other hand, you have to be a little more careful and specifically buy "fish in sashimi quality" if you want to eat it raw.
Which fish are particularly popular?
There are some standard fish in Japan that are found in many dishes. We have listed the most popular below. These include mackerel, tuna and salmon. But of course, every Japanese region has its own fish specialties. The time of year also has a great influence on which fish are currently "in season".
Fish products
Fish in one form or another is found in almost every Japanese dish - even if it doesn't seem so at first glance! A standard ingredient in almost every Japanese dish is Dashi: A broth made from dried fish flakes and seaweed. Many ready-made dishes are also garnished with dried fish skin (Katsuobushi).
Aji - Japanese Mackerel
Aji is Japanese and describes a mackerel that is economically and culinarily important in Japan. It is fished on a large scale, as well as farmed in aquaculture.
- Size: 15 cm
- English Name: "Jack mackerel Trevally Horse mackerel"
- Found in these recipes: Ajifurai, Ajisioyaki, Ajimunieru, Ajinonizuke
A digital illustration of a single aji, the Japanese horse mackerel, shown in profile against a plain white background. The fish faces left, with an olive-green back fading into a silvery white belly, a large dark eye, a golden-yellow pectoral fin, and a forked yellow-tinted tail. A row of small spiky scutes runs along its side, a distinctive feature of this species.
A digital illustration of a single aji, the Japanese horse mackerel, shown in profile against a plain white background. The fish faces left, with an olive-green back fading into a silvery white belly, a large dark eye, a golden-yellow pectoral fin, and a forked yellow-tinted tail. A row of small spiky scutes runs along its side, a distinctive feature of this species.
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Buri - Japanese Amberjack
The Japanese amberjack (Buri) is a fish from the family of the spiny mackerels. Buri refers to the adult fish and is a schooling predatory fish. As the yellowtail mackerel is increasingly farmed, it is available year-round in consistent quality. Its strong flesh has a slightly mineral taste and a fresh, salty smell. It is extremely nutritious and rich in nutrients such as omega-3 fatty acids.
- Size: 1 m
- English Name: "Japanese amberjack Five-ray yellowtail"
- Found in these recipes: Burinosuimino, Susi, Buridaikonn, Sasimi, Syabusyabu
A digital illustration of a buri, the Japanese amberjack, shown in profile against a plain white background. The fish faces left with its mouth slightly open and a large dark eye. Its coloring follows the classic amberjack pattern: a blue-green back that fades through bright blue into a silver-white belly, with a pale yellow stripe running along the upper flank. The dorsal and pectoral fins are tinted yellow-green, and the forked tail is a muted olive-yellow. The smooth, clean line work gives it the look of a field-guide or cooking illustration rather than a photograph.
A digital illustration of a buri, the Japanese amberjack, shown in profile against a plain white background. The fish faces left with its mouth slightly open and a large dark eye. Its coloring follows the classic amberjack pattern: a blue-green back that fades through bright blue into a silver-white belly, with a pale yellow stripe running along the upper flank. The dorsal and pectoral fins are tinted yellow-green, and the forked tail is a muted olive-yellow. The smooth, clean line work gives it the look of a field-guide or cooking illustration rather than a photograph.
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Fugu - Japanese Pufferfish
Pufferfish are highly poisonous. In Germany they are not allowed to be served, but in Japan they are part of the cultural heritage and a delicacy at the same time. The hunt for fugu for a deadly taste experience in Japan raises questions in Germany. Even today, the cult surrounding pufferfish is nowhere as pronounced as in Shimonoseki.
- Size: 20 cm
- English Name: "Pufferfish"
- Found in these recipes: Fugusasi, Fugunabe
A digital illustration of a fugu, the Japanese pufferfish, shown in side view against a plain white background. The fish faces left, with the trademark rounded, balloon-like body that gives pufferfish their name. Its back is a soft silvery blue that fades into a pale white belly, and it carries irregular dark blotches along its sides plus scattered smaller spots, the classic pattern of the tiger pufferfish. The face has a small, slightly open mouth with pinkish shading, a dark eye ringed in gold, and a round pectoral fin. A yellowish dorsal fin sits toward the rear on top, a small pale fin hangs below, and the tail is a fan-shaped fin marked with bold dark and light stripes. The style is clean and softly shaded with bold outlines, the kind of drawing used to introduce the fish in an article rather than a photograph of a real specimen.
A digital illustration of a fugu, the Japanese pufferfish, shown in side view against a plain white background. The fish faces left, with the trademark rounded, balloon-like body that gives pufferfish their name. Its back is a soft silvery blue that fades into a pale white belly, and it carries irregular dark blotches along its sides plus scattered smaller spots, the classic pattern of the tiger pufferfish. The face has a small, slightly open mouth with pinkish shading, a dark eye ringed in gold, and a round pectoral fin. A yellowish dorsal fin sits toward the rear on top, a small pale fin hangs below, and the tail is a fan-shaped fin marked with bold dark and light stripes. The style is clean and softly shaded with bold outlines, the kind of drawing used to introduce the fish in an article rather than a photograph of a real specimen.
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Hirame - Halibut, Flounder, Largetooth Flounder, Sole
Hirame is basically about the Pacific largetooth flounder, which belongs to the family of the sole. Due to the high demand and now endangered wild stocks, the majority of catches come from aquaculture in Japan or Korea. So over 50% of all Korean aquaculture farms raise Hirame. The usual fishing seasons are usually between autumn and winter. The muscle on the back is called Engawa, which contains a lot of fat and is tighter/firmer. Its intense flavor makes it very popular with the Japanese.
- Size: 10 cm - 50 cm
- English Name: "Bastard halibut, Olive flounder"
- Found in these recipes: Sasimi, Susi, Munieru
A digital illustration of a hirame, the olive flounder, shown in side view against a plain white background. The flatfish faces left with both eyes sitting on the upper side of its flattened head, above a small, slightly open reddish mouth. Its oval body is olive-brown with scattered pale spots, and a golden-yellow fringe of fin runs along the top and belly, ending in a darker brown tail.
A digital illustration of a hirame, the olive flounder, shown in side view against a plain white background. The flatfish faces left with both eyes sitting on the upper side of its flattened head, above a small, slightly open reddish mouth. Its oval body is olive-brown with scattered pale spots, and a golden-yellow fringe of fin runs along the top and belly, ending in a darker brown tail.
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Iwashi - Japanese Sardine, Pacific Sardines
Iwashi usually lives near the water surface, which is why their iridescent skin shows traces of blue. With a relatively short lifespan, their ability to reproduce quickly is one of the most sustainable food sources. Iwashi has a high fat content, is rich in omega-3 fatty acids and vitamin D and has a low to zero mercury content. They are in season between summer and autumn in the months of June to November.
- Size: 10 cm - 30 cm
- English Name: "Sardine, Round herring, Anchovy"
- Found in these recipes: Iwasinonimono, Iwasinoumeni, Iwasinomisosiru, Iwasinotennpura
A simple digital illustration of a sardine, known in Japanese as iwashi, centered on a plain white background. The fish faces left, with a slim, elongated body shaded in silvery blue and white that captures the oily sheen sardines are known for. It has a small dark eye, a tiny dorsal fin set far back along the top, a small pectoral fin near the head, and a dark olive forked tail. The clean, graphic style suits it well as an identification picture in a guide to Japanese fish varieties.
A simple digital illustration of a sardine, known in Japanese as iwashi, centered on a plain white background. The fish faces left, with a slim, elongated body shaded in silvery blue and white that captures the oily sheen sardines are known for. It has a small dark eye, a tiny dorsal fin set far back along the top, a small pectoral fin near the head, and a dark olive forked tail. The clean, graphic style suits it well as an identification picture in a guide to Japanese fish varieties.
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Kasago - Marbled Rockfish
Kasago is most commonly found on rocky, algae-covered grounds. The dorsal and anal fins have some rays that have developed into poisonous spines, which it raises in danger. The poison can also be fatal to humans. Nevertheless, the rockfish is a good food fish. Large specimens are steamed whole or roasted in the oven. Of course, you should remove its skin before preparation. The rockfish turns a decorative red after cooking and has a relatively soft flesh.
- Size: 10 cm - 40 cm
- English Name: "False kelpfish, Marbled rockfish"
- Found in these recipes: Kasagonoamazakeannkake, Kasagonabe.
A digital illustration of a kasago, the Japanese marbled rockfish, drawn in a soft anime style against a plain white background. The fish faces left with a large round eye, a downturned mouth, and a body covered in deep red and orange tones dotted with white speckles. A spiky dorsal fin runs along its back, a patterned pectoral fin fans out from its side, and a jagged reddish tail finishes the compact, rockfish-like silhouette.
A digital illustration of a kasago, the Japanese marbled rockfish, drawn in a soft anime style against a plain white background. The fish faces left with a large round eye, a downturned mouth, and a body covered in deep red and orange tones dotted with white speckles. A spiky dorsal fin runs along its back, a patterned pectoral fin fans out from its side, and a jagged reddish tail finishes the compact, rockfish-like silhouette.
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Katsuo - Skipjack Tuna
Skipjack tuna lives in tropical and subtropical seas, but is also occasionally caught in the North Sea in summer. The False Bonito (Auxis thazard) looks similar, but its flesh is considered less valuable. Skipjack Tuna is one of the most economically important species marketed as "tuna". It is offered fresh, frozen or canned. In Japanese cuisine, it is processed as Katsuobushi, i.e. dried and smoked or as Katsuo no shiokara.
- Size: 40 cm - 1 m
- English Name: "Bonito Skipjack"
- Found in these recipes: Sasimi, Katuonotataki, Tekonesusi, Karaage, Nizuke
A digital illustration of a katsuobushi fish, the skipjack tuna known in Japanese as katsuo, shown in full side view against a plain white background. The fish has a streamlined, torpedo-shaped body with a dark blue-gray back that fades into a silvery white belly. A small pointed fin sits on top, a row of tiny finlets runs along the underside toward the tail, and the pectoral fin is tucked against its side. Its large dark eye and slightly open mouth face left, giving it a simple, cartoonlike character.
A digital illustration of a katsuobushi fish, the skipjack tuna known in Japanese as katsuo, shown in full side view against a plain white background. The fish has a streamlined, torpedo-shaped body with a dark blue-gray back that fades into a silvery white belly. A small pointed fin sits on top, a row of tiny finlets runs along the underside toward the tail, and the pectoral fin is tucked against its side. Its large dark eye and slightly open mouth face left, giving it a simple, cartoonlike character.
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Tachi-uo - Hairtail
Largehead hairtails have a silvery steel blue color and turn silvery gray after death. The lamellae are generally semi-transparent and can have a yellowish sheen. Largehead hairtails have an elongated shape with a thin, pointed tail. Largehead hairtail is an important commercial species. With reported landings of over 1.3 million tonnes in 2009, it was the sixth most important fish species caught. In Japan, they are fished and grilled or eaten raw as sashimi.
- Size: 18 cm - 1 m
- English Name: "Cutlassfish"
- Found in these recipes: Tennpurs, Nianago, Sasimi, Yakianago
An illustration of a largehead hairtail, a long ribbon-like fish, on a plain white background. The silvery, metallic-blue body curves into a U shape, with a jagged dorsal fin running the length of its back and a tapering tail that fades into pink and orange tones. The head has a large yellow eye and an open mouth showing rows of sharp, pointed teeth.
An illustration of a largehead hairtail, a long ribbon-like fish, on a plain white background. The silvery, metallic-blue body curves into a U shape, with a jagged dorsal fin running the length of its back and a tapering tail that fades into pink and orange tones. The head has a large yellow eye and an open mouth showing rows of sharp, pointed teeth.
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Madai - Red Sea Bream
Madai has long been a very famous and prized fish in Japan. Whether as an offering to the gods or a festive dish, the Madai is one of the special fish in Japan. The annual demand for Madai peaks at Sakura (the Japanese cherry blossom festival), when Sakuramada is traditionally served in Japan. That's why Madai is considered the "King of Fishes" in Japan.
- Size: 30 cm - 70 cm
- English Name: "Japanese red seabream, Red seabream snapper"
- Found in these recipes: Sasimi, Munieru, Soyaki, Hoiruyaki
An illustration of a red sea bream (madai) against a solid black background. The fish faces left, drawn in a soft, cartoonish style with a warm orange back that fades into a silvery white belly. It has a round yellow eye with a black pupil, a spiky yellow-orange dorsal fin along its top, an orange pectoral fin, and a forked tail tinged with orange.
An illustration of a red sea bream (madai) against a solid black background. The fish faces left, drawn in a soft, cartoonish style with a warm orange back that fades into a silvery white belly. It has a round yellow eye with a black pupil, a spiky yellow-orange dorsal fin along its top, an orange pectoral fin, and a forked tail tinged with orange.
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Maguro - Tuna
Maguro is actually a collective term for various tunas. That means that in most cases on the menu, it refers to Akami, the meat from the back of the Hon-Maguro (bluefin tuna) or Kihada, the cheaper yellowfin tuna. Even unfrozen Hon-Maguro is something very special. A specialty off the Japanese coast, which is caught wild and can be landed within a few hours.
- Size: 60 cm - 3 m
- English Name: "Tuna"
- Found in these recipes: Sasimi, Susi, Agurosuteeki, Maguronotataki
A side-view illustration of a tuna, labeled by the Japanese name maguro, fills the frame against a plain white background. The fish faces left with its mouth open, showing a rounded dark eye and a slightly hooked jaw. Its back is shaded in deep blue-black that fades into a silvery white belly, and a row of small yellow finlets runs along the top and bottom edges toward the tail. The crescent-shaped tail and the small fins near it carry a yellowish tint. The style is clean digital art with soft watercolor-like shading, the kind of simple species drawing used to accompany a food or fishing article.
A side-view illustration of a tuna, labeled by the Japanese name maguro, fills the frame against a plain white background. The fish faces left with its mouth open, showing a rounded dark eye and a slightly hooked jaw. Its back is shaded in deep blue-black that fades into a silvery white belly, and a row of small yellow finlets runs along the top and bottom edges toward the tail. The crescent-shaped tail and the small fins near it carry a yellowish tint. The style is clean digital art with soft watercolor-like shading, the kind of simple species drawing used to accompany a food or fishing article.
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Nijimasu - Rainbow Trout
The rainbow trout is a fast-growing salmonid native to North America that was bred as a food fish in the second half of the 19th century. A number of local populations and certain subspecies are considered endangered in some places and are listed in the Endangered Species Act. However, rainbow trout have been artificially propagated by the U.S. Fish and Wildlife Service since 1870 to increase stocks in natural waters.
- Size: 10 cm - 30 cm
- English Name: "Rainbow trout"
- Found in these recipes: Suzuke, Karaage, Siotaki
A digital illustration of a single slender fish on a plain white background, shown in profile and facing left. It has a slightly open mouth, a large round eye with an orange ring, and a yellow-green patch at the gill cover. The body tapers smoothly from an olive-green back into a silvery, almost white belly, and a loose row of small dark spots runs along the upper flank. The forked tail is a muted gray-green. This is a rainbow trout, known in Japanese as nijimasu, drawn in a clean, flat style typical of educational or food illustrations.
A digital illustration of a single slender fish on a plain white background, shown in profile and facing left. It has a slightly open mouth, a large round eye with an orange ring, and a yellow-green patch at the gill cover. The body tapers smoothly from an olive-green back into a silvery, almost white belly, and a loose row of small dark spots runs along the upper flank. The forked tail is a muted gray-green. This is a rainbow trout, known in Japanese as nijimasu, drawn in a clean, flat style typical of educational or food illustrations.
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Saba - Mackerel
Saba is not only an extremely practical food for the topic of emergency rations, but with its unsaturated fatty acids and a high vitamin B2 content, it is totally nutritious and healthy. And thus, the mackerel is part of the health trend of recent years. Saba is a dish that is on the one hand a traditional representative of home-grown Japanese cuisine and is considered a sustainable fish species on which many fishing villages in Japan live.
- Size: 20 cm - 30 cm
- English Name: "Mackerel"
- Found in these recipes: Shioyaki, Simesaba, Nituke
A digital illustration of a saba (mackerel) shown in side view against a plain white background. The fish has a slim, torpedo-shaped body facing left, with a dark blue-grey back covered in the wavy black squiggles typical of mackerel, a bright silvery belly, a large round eye, and a small dark fin along its side. The forked tail is drawn in dark grey, and the clean, cartoon-like coloring makes this look like a piece of artwork from an article about Japanese fish rather than a photograph.
A digital illustration of a saba (mackerel) shown in side view against a plain white background. The fish has a slim, torpedo-shaped body facing left, with a dark blue-grey back covered in the wavy black squiggles typical of mackerel, a bright silvery belly, a large round eye, and a small dark fin along its side. The forked tail is drawn in dark grey, and the clean, cartoon-like coloring makes this look like a piece of artwork from an article about Japanese fish rather than a photograph.
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Sake - Salmon
Raw salmon is one of the new sushi ingredients today. It used to be considered impure because of the spawning behaviour. King salmon is most commonly used in Japan. This is one of the most popular sushi variations besides tuna. It is rich in unsaturated fatty acids and very healthy for the human body.
- Size: 70 cm - 80 cm
- English Name: " Chum salmon, Salmon"
- Found in these recipes: Sasimi, Susi, Otyazuke
A simple digital illustration of a salmon, shown in side profile against a plain white background. The fish faces left with a silvery blue body, a pale belly, and mottled dark gray spots scattered along its back. It has a small dorsal fin, a forked tail, and a pectoral fin drawn in darker tones, with a simple round eye and slightly open mouth. The clean, cartoon style suits a blog or article graphic.
A simple digital illustration of a salmon, shown in side profile against a plain white background. The fish faces left with a silvery blue body, a pale belly, and mottled dark gray spots scattered along its back. It has a small dorsal fin, a forked tail, and a pectoral fin drawn in darker tones, with a simple round eye and slightly open mouth. The clean, cartoon style suits a blog or article graphic.
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Comments
They are definitely delicious, but unfortunately most of the time they're a bit over-seasoned and not particularly environmentally friendly. Best regards, Jesse-Gabriel
Hi Jesse, yes, that's true. If in the future fishing is done without stricter regulations, the supply will decrease and the price will go up. Better to fish sustainably and pay a bit more for fresh fish. Best regards, Ryusei