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Most people who are new to sushi and sashimi start with tuna. When it's raw, tuna has a meaty, clean, and not-too-fishy taste. The light, white fish like halibut and sea bass have the same mildness in flavor, but we seem to be more familiar with tuna.
But when you sidle up to the sushi bar, you can't just ask the sushi chef for "tuna." You might as well go to Morton's and ask for "cow." Just like a side of beef can be a London broil or a filet mignon, so too does a tuna have different cuts.
Maguro is a general Japanese term similar to the general English word "tuna." It can be a yellowfin, a bigeye, and if you're lucky, bluefin.
Akami refers to any of a few cuts of tuna along the backbone. Not that you'd ever need to use these terms at the sushi bar, but senaka is the highest quality of the akami, followed by sekami, then finally seshimo. We're most familiar with this as the deep, blood-red meat that has an almost beef-like quality.
Or if you're Mrs. Lachey, like chicken of the sea.
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11-09-2005 @12:00PM alps said... Last time I was at the sushi place I go I got a white tuna that was blow torched just a touch on one side with a little scallion and a special dipping sauce. It was just one piece, sashimi style. Now, my dad and I go often and we know the chef, in fact he used to work at a different place and we followed him to this place, so when we go he gives us the special stuff. But, anyone know what this is type of fish is called?
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11-09-2005 @11:53AM sarah said... i am going to guess...albacore, and it's usually seared. at least everywhere i've been.
one place in l.a. that i've been to recently puts pepper on it then sears it, so it really tastes like a peppercorn crusted STEAK. crazy
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11-09-2005 @12:15PM alps said... he told us it was white tuna, but maybe, ill have to ask him next time i go.
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