Soy Awesome: Popular Fish Used To Make Sushi

Ah, sushi – you maki us so happy! It’s hard to resist those cute little rolls filled with the tastiest of ingredients and condiments. And of course, the key ingredient to making these delightful morsels of goodness is fresh fish or seafood. Have a look below for the most common types of fish used to prepare sushi, brought to you by your favourite local provider of fresh seafood in Malta, Azzopardi Fisheries.


Known as sake in Japanese, this type of fish is highly favoured for its uniquely rich taste and the bright, pink hue of its flesh (presentation and colour is very important when it comes to plating sushi). It’s especially popular with nigiri and is integral to making Philadelphia rolls; the addition of cream cheese in the latter recipe pairs exquisitely with the flavour of salmon.


Another favourite fish ingredient in traditional maki and nigiri, tuna is referred to as maguro in Japanese. Sushi chefs use three different types of tuna cuts: akami (reddish meat from the back of the fish) o-toro (fatty, soft flesh taken from the belly) and chu-toro (pink, marbled flesh taken from other parts of the belly). With a rich, buttery taste coupled with a soft texture that melts in your mouth, tuna is one of the most prized fish ingredients in both sushi and sashimi.


This versatile little shellfish is usually cooked before being incorporated into a sushi roll, as the heat really brings out the flavour of the shrimp. Japanese chefs also like to fry the shellfish in a light batter to create a dish known as tempura – a unique recipe popularised in Japan thanks to Portuguese immigrants during the 16th century. Tempura is one of the most popular ingredients in sushi rolls, and adds a crispy and crunchy texture. Yes please!
When choosing fresh fish in Malta for sushi, keep these tips in mind:

  • Any type of tuna is safe to eat raw.
  • Always check to see whether the fish is fresh before buying! Refer to our previous blog for tips on how to choose fresh fish.
  • You can use seabass (Spnott) to make sushi too; however, it usually needs to be treated with vinegar before serving.
  • When it comes to selecting fresh salmon, it’s better to choose a portion that has been previously frozen. This is because the frost will kill parasites that often live on this type of fish.

If you’ve got all the equipment needed for sushi but still need the ingredients, come over to Azzopardi Fisheries in St. Paul’s Bay for some of the best fresh fish in Malta. Our friendly and knowledgeable assistants will help you source the finest specimens among our salmon, tuna, shrimp and other seafood stock.

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