These Are the Most Overrated and Underrated Types of Sushi
Here are some very raw opinions from actual sashimi masters around the country.
The world of sushi feels pretty limitless. There's sticky strips of eel served over tangy rice, raw squid to chew on, and pink butterflied shrimp. That's before we even get into the Americanized rolls crammed with mayonnaise and cream cheese. From the fatty cuts of salmon delicately placed over hand-crafted balls of rice to lightly sweetened eggs, there seems like something for everyone.
But not all bites of sushi are created equally. To help you navigate the daunting world of sushi (with basic etiquette tips here!), we asked 13 of the nation's most reputable sashimi masters to reveal which fish they think to be the most overrated, and which are true diamonds in the rice.
So next time your favorite sushi restaurant is out of fatty tuna, don't worry: There are plenty more fish in the sea. Here's what you should maybe order instead.
Matt Foreman, head sushi chef at Uchi Dallas
"Salmon, without a doubt. It's a very non-threatening choice. A go-to for people who really don't know what they want to eat when presented with other options. It has become both an obligatory and nonsensical menu item. Honestly, it's just boring. I ate a lot of salmon growing up as kid because that's what my family's assumption of good fish was. It's an early food memory, to be sure. But it's one that I wouldn't mind forgetting."
Underrated: Saba (mackerel)
"This is a great fish. A lot of people get turned off by anything that smells 'fishy.' They quickly associate that smell with something that's gone bad, and don't realize that those kinds of flavors and aromas can be delicious. Saba has a great flavor that will stand up to stronger ingredients such as ginger and garlic. Pickled raw for sushi, or grilled and served with some fresh veg; it's a very versatile and tasty fish."
William Selin, corporate executive chef at Masu Sushi & Robata, Minneapolis, Minnesota
Overrated: Bluefin tuna
"It's something we shouldn't be eating in the first place. Stop asking for it. Stop being irresponsible."
Underrated: Kampachi (greater amberjack)
"It has a nice, firm texture, in addition to a little sweet and butter added to the acidity of the rice -- you don't get much better than that. It also has a very low mercury content and is high in omega fatty acids."
Taichi Kitamura, executive chef at Sushi Kappo Tamura, Seattle, Washington
Overrated: Hamachi (yellowtail)
"It lacks flavor. It's fishy and oily to me. I don't know a single sushi chef that likes hamachi."
"It has a lot of flavor. It's buttery and packed with Omega-3 fatty acids. It's great cooked or as sushi."
Tom Nozawa, chef/co-head of operations at Sugarfish, Los Angeles, California
Overrated: Bluefin otoro (tuna)
“The belly is way too oily on the palate, go for the shoulder, or better yet the shoulder of bigeye.”
Underrated: Engawa (halibut)
"Sushi chefs have always loved the fin section of the halibut for its unusual texture and surprisingly rich taste from a lean fish.”
Masamoto Hamaya, executive chef at Dragonfly Izakaya & Fish Market, Doral, Florida
"Some people call this fish 'butter fish,' 'super white tuna,' or 'walu.' Escolar doesn't have too much flavor, but it contains a good amount of oil."
Underrated: Iwashi (sardine)
"Sushi chefs in the US have been refraining from serving iwashi. It's a delicacy to eat iwashi raw since it's difficult to have them in a fresh setting. It's all up to the sushi chef whether they can serve a great iwashi or not."
Tyson Cole, executive chef and founder Uchi, Austin, Texas
"The liver is quite tasty, but otherwise the only edible part is the tail, which is all muscle. The meat is in turn very tough, and hard to cook properly."
Underrated: Uni (sea urchin)
"The most underestimated item on all sushi menus usually causes quite a bit of fear to the diner. They are sweet and luscious, and combine with other ingredients amazingly well."
Hiroyuki Naruke, executive chef at Q Sushi, Los Angeles, CA
"In terms of most overrated, I am surprised by the popularity of albacore ('bincho') in the United States. It is not abundant in Japanese waters and is not traditionally served there. Albacore lives in warmer currents than tuna, and as a result it has a milder taste and softer texture throughout the whole body. The texture and less nuanced flavor reminds Japanese chefs unfavorably of old tuna."
Underrated: Kurage (jellyfish)
"People probably have misconceptions about the taste and texture. We serve it cut and in a very small bowl with a sesame-based sauce that provides a very traditional taste. It has a slight crunch and is clean and bright in flavor. It is not gooey or soft like people probably expect. It's been satisfying to have so many customers try it for the first time and remark that it was their favorite dish of the night.
John Daley, chef/owner, Kintsugi, New York, New York
Overrated: Otoro (fatty tuna belly)
"Such a fatty cut can lack that great tuna flavor, and often the texture provides little resistance or presence. Otoro certainly has its place, but it's quite overrated."
Underrated: Aji (horse mackerel)
"It's a very underrated, flavorful fish whose sub-category of mackerel often scares diners away."
Marco Moreira, owner, 15 East at Tocqueville, New York, New York
Overrated: Any fish combinations
"This is not considered sushi by the experts. This isn't about fish, it's about filling your stomach. But people seem to love when they can have more than one type of fish layered with another."
"While not a fish, it is in our opinion the most underrated aspect of a sushi meal. People don't understand the complexity of flavor in the egg custard, and at 15 East we make it with Mountain Potato and pureed shrimp. It is a true art form and a necessary part of the sushi meal."
Také Asazu, chef/owner at Komé, Austin, TX
Overrated: Unagi (freshwater eel)
"It's one of the most generic fish you can buy. Most of the time it arrives prepackaged and pre-seasoned, soaked in the sweet and sticky sauce, which masks its real flavor. Rarely does it come whole, and therefore it doesn't take much skill or creativity to prepare it."
Underrated: Saba (mackerel)
"We can't speak for everyone, but our saba is not only flavorful and rich in nutrients, but it is skillfully prepared. We cure it in sugar for 12 hours, salt & kelp for two hours, and vinegar for 30mins. Preparing this fish requires an aptitude for the art of cooking and patience. The end result is a flavor profile well worth the wait."
Billy Beach, chef/owner at Billy Beach Sushi & Bar, Seattle, Washington
Overrated: Farm-raised toro (fatty tuna)
"It comes with the tuna anyway -- why are people paying so much money for it?"
Underrated: Albacore belly
"People think Albacore is chicken of the sea, but cut the right way, wild albacore belly is incredible. I'll take it over toro any day."