Hamachi

Not much confuses me more in the sushi world than the English translations of the fish in the Yellowtail/Amberjack family. It doesn’t help that the same fish may be called Inada in different parts of Japan. Regardless, like its relatives, its taste is a wonderful harmony between marbled and a traditionally fishy taste. For my money, it’s the most aesthetically pleasing – and oily – of the Shiromi (white-fleshed) fish.