“The Spruce Eats” lists nine types of fish that are often found on sushi menus: salmon, tuna, squid, yellowtail, mackerel, hirame (which can be halibut or flounder), mollusks, bass, and shad. Even if you think you’re ordering the same menu item, there are small differences within each group that can make your experience very different. (For example, bass — often labeled suzuki or tai — could be seabass, porgies, or snapper. It makes sense to think that your sushi is made with Japanese salmon, but NPR says that’s not likely because salmon rolls were first served with Norwegian fish.
For some reason, it seems a little misleading to get Norwegian fish in Japanese sushi. However, you are getting salmon, even if it comes from a different part of the world than you might expect. But that’s not always the case with white tuna. A report from the Center for Agriculture and Trade says that seafood fraud often happens with this type of fish. A few things can lead to seafood fraud, one of which is when catches are mistakenly labeled as other, more marketable fish. This happens a lot with white tuna, so when you order it at your favorite sushi bar, you might not even be getting tuna.
White fish is a common ingredient found in many types of sushi. But what exactly is white fish and why is it used? Let’s take a closer look at this popular sushi component.
An Overview of White Fish
In sushi, the term “white fish” refers to any mild, lightly-colored fish that is used as an ingredient Some of the most common varieties of white fish found in sushi include
- Albacore tuna (also called shiro maguro)
- Escolar
- Snapper
- Flounder
- Sole
- Tilapia
- Cod
- Halibut
These fish are pale and opaque in color with a delicate, mildly sweet flavor The light color comes from the fish’s low myoglobin content compared to darker “red meat” fish like salmon and tuna
In Japan shiro maguro made from albacore tuna is considered the premium white fish for sushi. But many non-Japanese restaurants substitute in more affordable options like tilapia or snapper.
Benefits of White Fish for Sushi
There are a few key reasons why white fish like albacore tuna and halibut are commonly used as sushi ingredients:
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Mild taste – White fish has a light, delicate flavor that pairs well with sushi rice and complements other ingredients like seaweed and roe without overpowering them. This allows the flavors to shine.
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Smooth texture – The flesh of white fish is tender and silky, while still having enough firmness to hold together in a roll or nigiri. This smooth texture provides a pleasant mouthfeel.
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Neutral color – The pale white color of the fish acts as a neutral background that allows colorful ingredients like sauces and roe to pop visually.
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Healthy protein – White fish provides high-quality protein that’s low in fat, supporting a nutritious sushi meal.
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Versatility – The mild taste and light color of white fish allows it to adapt well to many different flavor combinations and types of sushi.
Common Varieties of White Fish in Sushi
Let’s look at some of the most popular specific types of white fish used as sushi ingredients:
Albacore Tuna (Shiro Maguro)
- True white tuna
- Has a pink hue unlike escolar
- Delicate tuna flavor
- Most premium choice for white fish sushi
- Often substituted with cheaper fish and called “white tuna”
Escolar
- Buttery texture but very mild flavor
- Snow white color
- Can cause digestive issues if eaten in large quantities
- Sometimes mislabeled as “white tuna” or “super white tuna”
Snapper
- Broad term for over 100 species
- Usually refers to red snapper
- Sweet, moist, and flaky
- Differs greatly between species
Flounder
- Farmed and wild options
- Extremely mild flavor
- Finer flake than other white fish
Sole
- Any of the flatfish family
- Dover sole is a top choice
- Fine, smooth flesh
- Slightly sweet flavor
Tilapia
- A freshwater fish
- Affordable option
- Extremely mild flavor and soft flesh
- Prone to off-flavors without proper handling
Cod
- Signature white fish in Europe
- Subtly sweet with very large flakes
- Popular for fish and chips
- Pacific cod primarily used in sushi
Halibut
- Prized for sashimi
- Meaty texture with a sweet, nutty flavor
- Smaller flake than most whitefish
- Best sliced thinly across the grain
As you can see, the white fish family encompasses a diverse range of species, each with their own distinct qualities. High-end sushi restaurants tend to opt for premium choices like snapper and halibut. Budget sushi spots often go for more affordable tilapia or cod. Albacore tuna reigns supreme when true shiro maguro is used.
How to Order White Fish Sushi
If you want to get the best tasting white fish sushi, here are some tips:
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Ask if shiro maguro is real albacore tuna or a substitute. This will help you avoid escolar mislabeled as “white tuna.”
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Inquire about the specific type of white fish used in specialty rolls to learn more about what you’ll be eating.
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Opt for simple nigiri or sashimi to best taste the pure flavor of the fish.
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For the freshest texture and flavor, only order white fish sushi from high-quality restaurants with a high turnover.
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Compare prices between menus to gauge which restaurants use premium fish versus lower cost substitutions.
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Order sushi with Japanese snapper when available, as it offers a subtler flavor than American varieties.
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Request slices across the grain of meats like halibut for an optimal mouthfeel.
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Avoid rolls with heavy sauces and lots of fillings that will mask the white fish flavor.
Enjoy the Delicate Taste of White Fish Sushi
With its mild flavor, smooth mouthfeel, light color, and versatility, it’s easy to see why white fish is a sushi staple. Savoring high-quality nigiri or sashimi showcases the subtle tastes and textures that make white fish so appealing.
From mouthwatering albacore tuna to rich halibut, white fish offers a delicately satisfying experience for sushi lovers. So next time you see those pale pink or white slices atop your sushi roll, take a moment to appreciate the refined beauty of this essential ingredient.
There’s only one white tuna
Before you get alarmed, white tuna is a real fish. Also called shiro maguro, per The Japanese Bar, true white tuna is made with albacore, a small species of tuna distinguished by its dark blue and light blue coloration (via World Wildlife Fund). Commonly found in the Pacific Ocean, NOAA Fisheries reports it is further divided into North Pacific and South Pacific stocks. Albacore tuna is formally classified as part of the thunnus genus together with other tuna species (via Integrated Taxonomic Information System).
California fish market Catalina Offshore Products explains that, in the U.S., albacore tuna is the only fish that can be sold legally under the white tuna or shiro maguro name, but the term is often — intentionally or not — used to describe other types of white fish in Japanese restaurants. So how does fake white tuna slip through the cracks and make it onto your sushi plate?
Escolar is a tuna bycatch, according to Seafood Source. After being hauled in along with the more desirable tuna, the fish is sometimes sold in markets and restaurants under the name white tuna (via Los Angles County Department of Public Health). Though you may also see escolar marketed as “super white tuna” or “king tuna,” per Kitchn, escolar is not, in fact, a type of tuna at all but a variety of snake mackerel — and it also goes by the more concerning name “ex-lax fish.”
The problem with the mislabelling of escolar goes beyond just protecting legal classifications and ensuring consumers are getting what they pay for. Escolar poses a considerable health concern if eaten in large quantities, as the Queensland Government reports nearly 90% of the fishs oil is made of “indigestible wax esters.” These oils can cause upset stomachs and other unpleasant gastrointestinal issues, so its recommended escolar only be eaten in smaller amounts — less than 200 grams (or about six ounces) at a time.