Can anyone give me good Japanese Fish descriptions?

Question

Such as Hirame, Onaga, Kurodai, etc. (Taste, texture, color etc.) Any little bit of info. will be helpful. Thank you!

Answer 1

This is tough - I can only think of it in sushi and sashimi terms and I don't know if that's what you're looking for. Sushi is it's own culinary experience, and each fish has it's own mild distinctions.

Hirame is actually kind of a generic name for a number of white fish, so all I can say is that it's light in color and is usually mild tasting.

Onaga is a type of red snapper, but the meat is white and it is very tender.

Kurodai, I don't know about.

There is Unagi, which is eel, which is more of a textural experience than the other fishes - it's a little more salty and has more of a bite to it.

Sake is salmon, which is a deep pinkish/red color and is very tender.

Maguro is tuna, which is a deep, rich red, and has an almost sweet-ish flavor, and the texture is like butter - it almost just dissolves in your mouth!