Edo sushi made with orhonmaguro tuna is the best for sushi aficionados. The tuna must be sushi grade and fresh, with a blackish-blue skin. The belly section is especially popular due to its delicious flavor. A reputable fishmonger can provide sushi-grade seafood if fresh tuna is not available. Sushi is eaten in a specific order, with wasabi and pickled ginger as the only accompaniments. Yellowfin tuna is not popular for Edo sushi but is used for Nigiri sushi and in non-sushi recipes.
For sushi aficionados, nothing beats Edo made with orhonmaguro “black diamond” tuna. Edo, the simplest type of sushi, is made with an oblong sticky rice on top of which a piece of raw fish is wrapped with some seaweed. Since fish is eaten raw, it absolutely must be sushi grade and absolutely fresh. The best tuna for sushi would have to be very freshly caught from cold fishing waters and wear a uniquely blackish-blue skin.
Orhonmaguro tuna, also called bluefin tuna, lives in cold oceans in northern and southern waters. This gives its meat more flavor due to the low fat content and strong muscles. It also makes the meat firmer and gives the highly prized belly section a delicious flavor.
So certain are the fishermen and cooks of Orhonmaguro’s almost sacred work as the best tuna for sushi which is almost always eaten in its raw state. Belly meat, which is called bull, is especially popular. While the rest of a bluefin tuna has a full-bodied flavor, buttery bullfinches feel like silk on the tongue.
When bluefin tuna isn’t available fresh from the docks, the next best place to get tuna for sushi is from a reputable fishmonger who sells sushi-grade seafood. Tuna steaks can also be purchased frozen if nothing else is available. This type of tuna is, however, not available in cans. Woe to any gullible home cook who doesn’t understand the mystical appeal of bluefin tuna and fry, broil or grill it as sushi aficionados will be tempted to report the crime to the food police.
Anyone who loves sushi knows the inherent danger of food poisoning from eating raw meat of any kind. A sushi-grade orhonmaguro that is sufficiently fresh will sport deep, rich, red flesh. Bluefin tuna sushi meat should look firm to the eye and be firm to the touch. If the meat holds the dash of a finger, it should be returned to the kitchen and thrown out.
Sushi is often eaten in a specific order. The first offering is usually sushi which features white, delicate fish. Then comes the black diamond tuna based sushi. Next, the palate is set for the deeper flavors of sea urchin and Spanish mackerel. The whole point of sushi is simplicity and freshness. A little wasabi, which has been mixed with some tamari and perhaps some pickled ginger, are the only accompaniments.
Ahi tuna, also called yellowfin, swim in milder currents closer to the equator. While many people enjoy a yellowfin filet or steak, its meat lacks the firm presence of orhonmaguro tuna. While it’s not popular for Edo sushi, many cooks use it for Nigiri sushi. In nonsushi recipes, yellowfin tuna is often breaded, deep-fried, and served with dip or chutney generously flavored with hot sauce.
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