Source: Farmed, some wild Mercury Risk: Unknown In the original edition of Sustainable Sushi, there is only one chapter on amberjack. Given the growth of the industry and the differences in species, farming techniques, and management protocols, I’ve decided to address these fish on a more individual basis. So, I’ve split the original chapter into three pages…
Source: Wild Mercury Risk: Unknown Flying fish, or tobiuo in Japanese, is exceedingly difficult to find in a U.S. sushi bar. It is only included in this book because the roe of the flying fish, known as tobiko, is popular to the point of near ubiquity. Simultaneously one of the most puzzling and beautiful creatures in the sea, the…
Source: Wild Mercury Risk: Moderate Albacore tuna, or shiro maguro, is one of the smallest members of the tuna family. It occurs in temperate and tropical zones throughout the world’s oceans, and is commonly found in many North American sushi establishments. Common issues faced by albacore fisheries include high bycatch levels and depleted stock status. Some…
Source: Wild, some farmed Mercury Risk: Unknown Lamentably, it’s not easy to find shimaaji in the United States. The sweet delicate flesh of the white trevally, usually labeled on menus as “striped jack,” is often described as a cross between aji and hamachi—a truly succulent combination. If you haven’t tried it, it’s something to experience. But to try it, first you…
Source: Wild Mercury Risk: Unknown Sayori, the Japanese halfbeak, or needlefish, is one of the oddest animals ever to grace the sushi counter. With their long slender bodies and what is perhaps the most pronounced underbite in the animal kingdom, this fish looks more like a writing implement than a food source. Even so, the halfbeak…
What is mercury, why is it in my food, and why should I care? Mercury is a heavy metal that occurs naturally in our environment, generally in a sequestered or inert state. Over the last century, however, industrial pollution from power plants, waste incinerators, and mining operations have contributed to a pronounced increase in our…
Source: Wild Mercury Risk: Low Masago is the processed roe (eggs) of the capelin, a small fish that exists in vast quantities throughout the northern Atlantic and Pacific oceans. It is generally orange-red in color and is often used as a garnish or to top pieces of nigiri. It should not be confused with tobiko, the roe of the…
The rich buttery flavor and smooth texture of amberjack has achieved real popularity with American sushi fans. Be warned, however — to get to the bottom of what hamachi sushi is, one must first establish what exactly is being served. That is not easy. First off, there are four species of amberjack that are found at the…
So you may be wondering what are PCBs? And are they in my seafood dinner tonight? Polychlorinated biphenyls, or simply PCBs, are man-made compounds that were intended to make our lives easier, but are beginning to have the opposite effect. PCBs are generally used in a number of industrial applications, such as for coolants and…
Omega-3s, aka omega-3 fatty acids, are a group of unsaturated fatty acids essential to human development. They are found in numerous foods, including certain fish. Oily cold-water fish, like sardines, wild salmon, and mackerel, have high levels of omega-3s. In fact, a great deal of advertising capital has been expended on omega-3 awareness in recent…
