I made this pickled-mackerel sushi the other day. I am an sushi lover, but actually I prefer these pickled fishes like mackerel, sardine and aji ( I can’t find an English for aji. )better to in fresh/raw.
I made it very roughly… You can also see the right method of the famous Japanese chef here. → ☆
You had better pickle these kind of fish with shiny, bluish backs because they may cause an unpleasant or allergic reaction, so if you want to serve them, place them in salt and vinegar for a while to inhibit bacterial action. You may be able to eat them in raw if it is enough fresh, for example when you visit the town near the fishing port.
These fish with shiny, bluish backs are called “blue fish/青魚/Ao-zakan” in Japanese. 青 means blue and 魚 means fish. Mackerel, sardine and aji are fallen into the blue-fish group.
On the other hand, we have the white-fish group too! We call them 白身魚/shiromi zakana. Sea-bream, flounder or cod are fallen into the white group.
You may hear “red/赤身/aka mi” when it comes to tuna. Tuna doesn’t belongs to neither blue or white, because it is red! Usually, red meat means red and lean parts compared with Toro. Torois a part of rich and fatty part of tuna, and it is very popular for gourmet person, but someone prefer lean meat to toro.
So, you can say, for example ” I eat only red meat/赤身/aka-mi” at sushi bar if you don’t like Toro.
I give you Kanji quizes here!
青represents blue and 魚 represents fish, right? So what fish does this kanji means? 鯖 （魚＋青）
The answer is mackerel!!! (さば/saba)
The next question, 魚/fish ＋弱/weak = 鰯 so, What is 鰯？
The answer is sardine!! (いわし/iwashi)
The last one is…
平 means flat, so what is this? 鮃
It is flounder!! （ひらめ/hirame)