What kind of fish used in sushi and sashimi is tougher and has a silvery exterior?!
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Mackerel (Saba)....it's my favorite.
Picture:
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I could only think of 2 fish that got a much tougher texture than most. The first one is madai or red snapper. Depending on how the fish was filleted, you do get to see some silverish color from time to time. http://www.getafork.com/wp-content/uploa…
The second one is tai aka porgy/sea bream. Sometimes, the skin was purposely left on. http://hawaii808.cocolog-nifty.com/photo… Sometimes, traces of silver do show: http://4.bp.blogspot.com/_YwXvmsM0EB4/S_…
By the way, saba or any fish in the mackerel family doesn't have a tough texture at all. So far, all hikarimono (any fish with a silvish shiny surface) sushi or sashimi I've tried don't have a creamy texture; some will even melt in your mouth.
Southern bluefin tuna are highly prized for sushi and sashimi dishes in Japan
http://www.marinews.com/exploring_detail…
In Australia, sushi used salmon.
Sashimi consisted of three fish there are salmon, ling fish and tuna. Yes all eaten raw with soy sauce and wasabi.
Thaiguy
saba would be the right answer.
try the fugu,next time!
All i know is that the fish isn't cooked..