
The Heart of Sushi: The Art of Selecting the Most Delicious Seafood
In Japan, sushi is prepared from a variety of seafood. They can be fish, crustaceans, shellfish, or mollusks, depending on the season and availability, because the freshness of raw foods is crucial for their quality.
The Key Is Quality
Tuna, salmon, greater amberjack, mackerel, squid, shrimp, crab, eels, sea bass, shellfish, and sea urchins are all great candidates for top-quality sushi. But each one of these foods is a puzzle for a sushi master until he gets to know all its secrets. If you think this is a simple dish made up of rice and raw fish, you’re gravely mistaken. Preparation is anything but simple, and to become a top sushi chef takes years of experience. Not every fish or every part of a fish is suitable for sushi preparation. It is necessary to know the fish well because its aroma and smell determine the quantity and type of spices it will be seasoned with. Also, depending on how fat the meat of each part of the fish is, the sushi will be cut thinner or thicker, which again affects the amount of spices for each individual piece.
The Divine Seasonal Combinations
Seasonal fish is primarily used in Japan because the Japanese cultivate a seasonal approach to nutrition so that the foods they consume are always fresh. During the summer months, sushi is primarily prepared from sea bass, mackerel, and saltwater eel. During spring, it is prepared from the most popular shellfish species, while autumn is the perfect time for greater amberjack sushi. In winter, it’s time for interesting octopus and flatfish snacks, while tuna, sea urchin, and shrimp are eaten all year round. In our restaurant, you can also taste tuna and shrimp sushi at any time of year, and, in addition, on our menu you can find fantastic combinations with salmon, greater amberjack, and crab.
Come to our restaurant in the heart of Split and see for yourself that our sushi lives up to the flavors of traditional Japanese cuisine.