School of Fish - The Other White Meat

by Sarah J. Gim, Posted Oct 28th 2005 @ 7:00PM

Starting with light fish is always a good idea at the sushi bar, and since things like hirame are so mild and delicate in flavor, eating it as sashimi so as not to distract your tongue with sweet, vinegared rice is even better.

But the light fish are not just the flounder, fluke, and halibut. More and more popular in sushi restaurants now are other light, white-fleshed fish. Tai is snapper, and usually has a bit of pink in the meat, making it look almost like a peppermint candy when sliced. Sometimes it's called sea bream, but for some reason, that just doesn't sound appetizing. Bream. *ew*

Suzuki might make you think of violins, but at the sushi bar, it's commonly known as sea bass. But buyer, beware. There are lots of things called "sea bass" out there. If it tastes good to you, eat up and don't ask. But if you really care, you can only be sure that suzuki is true sea bass if it's from Japan.

Both of these fish are tender, and are often served with additional sauces since they are so mild. Ponzu is popular (the light citrus-y soy sauce) as are citrus flavored salts.

Filed Under: Ingredients, How To
Tags: asia, dinner, fish, halibut, hirame, lunch, raw, raw fish, sashimi, school of fish, sushi