Why Shark or Swordfish is Not Typically Used for Sushi?
- Kaz Matsune
- May 7, 2019
- 1 min read
Updated: Jul 31, 2023
( Kuruma Ebi, pastel drawing by Kaz Matsune)
(original post from quora.com)
While it's true that Swordfish can be used for sushi, including Nigiri and Sashimi, it's not as commonly seen as other fish varieties. The belly part, in particular, offers a delicious taste and can serve as a good substitute for Toro.
The reason behind its relative lack of popularity in sushi remains somewhat unknown. In Japan, the preference leans towards regular Tuna/Maguro, leaving less demand for Swordfish as a sushi item. Swordfish are typically prepared through cooking methods.
As for the shark, you won't find it served as Nigiri or Sashimi due to its specific requirements. For it to be safely consumed raw, it must be incredibly fresh. Shark blood contains urea, which over time decomposes and emits an ammonia odor. As such, it is not a common choice for raw consumption in sushi.
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This was a very informative read. I really appreciate how clearly and thoughtfully you explained the topic, and I’m looking forward to more posts like this. png remover
The explanation about urea in shark meat causing ammonia smells makes perfect sense for avoiding it raw, and swordfish's lower popularity in Japan is eye-opening. Great insights on sushi traditions. Just as clear communication is key in sushi making, Professional VoIP Systems for Better Communication can enhance team coordination in kitchens!
Really interesting explanation! Shark and swordfish aren’t typically used for sushi because their meat can contain higher levels of mercury and can spoil more quickly, making them less suitable and less safe for raw preparation. Plus, the texture just isn’t ideal compared to traditional sushi fish. Learned something new today—私は可愛い!
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