Fish Glossary

This is a catalog of all the fish we would use in Japanese cooking and sushi. Many of the Japanese names are specific to fish in the region and I have tried my best to match names to fish we are currently using in my restaurant here in Austin, Texas.

Abura Sokomutsu

Escolar

Origin

Flavor

Wild

mild, oily, buttery

Texture

soft, meaty

Season

year round

Scientific Name

Lepidocybium flavobrunneum

Aigo

Rabbitfish, Spinefoot

Origin

Flavor

Wild

Texture

Season

Scientific Name

Siganus fuscescenus

Ainame

Greenling, Rock Trout

Origin

Flavor

Wild

mild, delicate

Texture

soft, tightfibers

Season

march-may

Scientific Name

Hexagrammos decagrammus

Aji

Horse Mackerel, Scad

Origin

Flavor

Farmed/Wild

light, clean

Texture

soft, flaky

Season

Year round

Scientific Name

Trachurus japonicus

Aka Yagara, Teppo

Red Cornetfish

Origin

Flavor

Wild

mild, clean

Texture

tight fibers, soft

Season

winter

Scientific Name

Fistularia petimba, Fistularia commersonii

Aka-amadai

Tile Fish

Origin

Flavor

Wild

mild, lobster

Texture

creamy

Season

autumn- winter

Scientific Name

Lopholatilus chamaeleonticeps

Aka-gai

Ark shell Clam, Red Clam

Origin

Flavor

Wild

sweet

Texture

firm

Season

fall to spring

Scientific Name

Akaei

Stingray

Origin

Flavor

Wild

Texture

Season

Scientific Name

Dasyatis pastinaca

Akamanbo

Moonfish, Opah

Origin

Flavor

Wild

mild, sweet, oily

Texture

firm, chewy, meaty

Season

april-aug

Scientific Name

Lampris regius

Akamutsu, Nodoguro

Rosy Sea Bass, Blackthroat Sea Perch

Origin

Flavor

Wild

sweet, umami, fatty

Texture

soft, flaky

Season

oct-march

Scientific Name

Doederleinia berycoides

Akashitabirame

Tongue Sole

Origin

Flavor

Wild

Texture

Season

Scientific Name

Akashitabirame

Akayagara

Cornet fish

Origin

Flavor

Wild

mild, delicate, sweet

Texture

soft, tightfibers

Season

Scientific Name

Fistularia petimba

Akoudai, Kijihata

Red/Rose Rockfish, Rock Cod, Ocean Perch

Origin

Flavor

Wild

sweet, mild

Texture

soft

Season

nov-feb

Scientific Name

Sebastes norvegicus, Sebastodes matsubarae

Amaebi

Sweet Shrimp, Pink Shrimp

Origin

Flavor

Wild

sweet

Texture

soft, creamy

Season

sept-feb

Scientific Name

Pandalus borealis

Amagarei

Marbled Sole

Origin

Flavor

Wild

clean, sweet

Texture

soft, tender

Season

Scientific Name

Amago

Spotted Trout

Origin

Flavor

Farmed/Wild

mild, sweet, fatty

Texture

soft, flaky

Season

year round, spring

Scientific Name

Anago

Conger eel

Origin

Flavor

Wild

sweet, delicate

Texture

soft, flaky, delicate

Season

may-oct

Scientific Name

Ankimo

Monkfish liver

Origin

Flavor

Wild

robust, intense

Texture

soft

Season

oct-march

Scientific Name

Anko

Monkfish

Origin

Flavor

Wild

sweet, delicate, mild

Texture

firm, chewy, tightfibers

Season

oct-march

Scientific Name

‎Lophius piscatorius, ‎Lophius americanus

Anko

Monkfish, anglerfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Aodai

Blue Fusilier, Blue Snapper

Origin

Flavor

Wild

sweet, fatty, mild

Texture

flaky, tender

Season

may-aug

Scientific Name

Caesio teres, Caesio caerulaurea

Aona

Grouper

Origin

Flavor

Wild

crabby

Texture

tight fibers, soft to chewy

Season

year round

Scientific Name

Hyporthodus flavolimbatus

Aoyagi, (aka Bakagai)

Surf Clam, Quahog

Origin

Flavor

Farmed/Wild

sweet, briny

Texture

crunchy

Season

nov-march

Scientific Name

Spisula solidissima

Ara

Deep sea bass, kelp bass, kelp grouper

Origin

Flavor

Wild

Texture

Season

Scientific Name

Niphon spinosus

Arakabu

Yellow eye Rock Fish

Origin

Flavor

Wild

mild, lobster

Texture

soft, flaky

Season

summer

Scientific Name

Sebastes ruberrimu

Arakabu

Scorpion Fish

Origin

Flavor

Wild

sweet, shellfish, delicate

Texture

chewy, tender

Season

nov-march

Scientific Name

Scorpaenidae

Asari

Manila Clam

Origin

Flavor

Farmed/Wild

sweet, briny

Texture

crunchy

Season

year round

Scientific Name

Venerupis philippinarum

Awabi

Abalone

Origin

Flavor

Wild

sweet, briny, buttery

Texture

raw-crunchy, cooked-tender, soft

Season

may-june

Scientific Name

Haliotidae

Ayu

Sweetfish

Origin

Flavor

Wild

sweet, cucumber, melon

Texture

soft, tender

Season

may-aug

Scientific Name

Plecoglossus altivelis

Baigai, Isobai

Ivory Shell, Babylon Shell, Whelk

Origin

Flavor

Wild

sweet, briny

Texture

crunchy

Season

march-aug

Scientific Name

Babylonia japonica

Bashokajiki

Sailfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Istiophorus

Bera

Wrasse, Hogfish

Origin

Flavor

Wild

mild, sweet undertone

Texture

soft, tender

Season

may-sept

Scientific Name

Labridae

Binnaga, Bincho, Tombo

Albacore Tuna

Origin

Flavor

Wild

Texture

Season

april - oct

Scientific Name

Thunnus alalunga

Bora, Ezobora, Subashiri (young Bora)

Mullet

Origin

Flavor

Wild

rich, nutty, fatty

Texture

firm, fatty

Season

year round

Scientific Name

Mugil cephalus, Mullus barbatus

Botan Ebi

Spotted Prawn

Origin

Flavor

Wild

sweet

Texture

soft, "crunchy"

Season

feb-nov

Scientific Name

Pandalus nipponesis, Pandalus platyceros

Budai

Parrot fish

Origin

Flavor

Wild

sweet, shellfish

Texture

firm, meaty

Season

year round

Scientific Name

Buri (5kg), Hamachi (3 kg), Inada (1-3 kg), Warasa (<1kg)

Japanese Yellowtail or Amberjack

Origin

Flavor

Farmed/Wild

buttery, tangy, oily

Texture

firm, oily

Season

Nov - April

Scientific Name

Seriola quinqueradiata

Chidai

Crimson Sea Bream

Origin

Flavor

Wild

mild, sweet

Texture

soft, flaky

Season

Scientific Name

Evynnis japonica

Chippu, Himemasu, Benimasu

Sockeye Salmon, aka Red Salmon

Origin

Flavor

Wild

rich, sweet, lean

Texture

soft, tender

Season

may-july

Scientific Name

Oncorhynchus nerka

Chu Toro

Medium Fatty Tuna

Origin

Flavor

Farmed/Wild

rich, buttery, umami, iron

Texture

soft, tender

Season

year round

Scientific Name

Datsu

Needlefish, Houndfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

(Pacific) Tylosurus crocodilus, (Atlantic) Strongylura marina

Ebi

Shrimp

Origin

Flavor

Farmed/Wild

sweet, delicate, iodine

Texture

crunchy, tender

Season

year round

Scientific Name

Ebodai, Ibodai

Young Butterfish

Origin

Flavor

Wild

sweet, buttery, umami

Texture

delicate, flaky

Season

march-august

Scientific Name

(Atlantic) Peprilus triacanthus

Engawa

Fin/Dorsal muscle of Flounder, Fluke, or Halibut

Origin

Flavor

sweet, delicate, umami

Texture

crunchy, firm

Season

Scientific Name

Fugu

Blowfish, Puffer Fish, Globefish

Origin

Flavor

Farmed/Wild

delicate, sweet

Texture

tender, soft, fatty

Season

winder

Scientific Name

Tetraodontidae

Fugu, Tessa (Sashimi)

Blowfish

Origin

Flavor

Farmed/Wild

clean, mild, fatty

Texture

soft, tender

Season

Scientific Name

Funa

Carp

Origin

Flavor

Farmed/Wild

earthy, bold

Texture

firm

Season

winter

Scientific Name

Cyprinus carpio

Gazami

Blue Crab

Origin

Flavor

Wild

sweet, umami

Texture

soft, tender

Season

Scientific Name

Callinectes sapidus

Geso

Squid Tentacles

Origin

Flavor

Wild

sweet, briny

Texture

firm, chewy

Season

Scientific Name

Gima

Short-nose tripod fish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Triacanthus biacubetus

Gindara

Sablefish, Black Cod

Origin

Flavor

Wild

oily, clean, sweet

Texture

soft, tender, flaky

Season

Scientific Name

Anoplopoma fimbria

Gindara

Sablefish

Origin

Flavor

Wild

sweet, fatty

Texture

tender, flaky

Season

Scientific Name

Anoplopoma fimbrier

Gizzard Shad

Kohada

Origin

Flavor

Wild

oily, robust

Texture

meaty, soft

Season

nov-dec

Scientific Name

Konosirus punctatus

Goma aigo

Golden Spinefoot

Origin

Flavor

Wild

Texture

Season

Scientific Name

Siganus lineatus

Gurukun, Takasago

Blacktip Fusilier, Yellow-striped Fusilier

Origin

Flavor

Wild

Texture

Season

Scientific Name

Pterocaesio digramma

Hachibiki

Bonnetmouth, Redbait

Origin

Flavor

Wild

mild, mineral

Texture

soft, flaky

Season

winter - summer

Scientific Name

Emmelichthyops atlanticus, Emmelichthys nitidus

Hagatsuo

Striped Bonito, Striped Skipjack

Origin

Flavor

Wild

robust, mineral

Texture

firm, meaty

Season

spring - summer

Scientific Name

Sarda orientalis

Hagatsuo, Hatsugatsuo ("First Catch")

Striped Skipjack, Arctic Bonito, Tongkol

Origin

Flavor

Wild

iron, robust, bold

Texture

meaty, flaky

Season

spring

Scientific Name

Katsuwonus pelamis

Hakkaku, Sachi

Sail-fin poacher

Origin

Flavor

Wild

Texture

Season

Scientific Name

Podothecus sachi

Hamadai, Onaga

Ruby Snapper, Scarlet Snapper, Red Snapper

Origin

Flavor

Wild

sweet, shellfish

Texture

soft, tender

Season

Scientific Name

Etelis carbunculus

Hamaguri

Venus Clam, Hard Clam

Origin

Flavor

Farmed/Wild

umami, bold, briny, sweet

Texture

medium firm, crunchy

Season

year round/spring

Scientific Name

Veneridae

Hamo

Pike Eel

Origin

Flavor

Wild

Texture

soft

Season

summer

Scientific Name

Muraenesox bagio

Harisenbon

Long-spine porcupinefish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Diodon holocanthus

Hata, Mahata

Grouper

Origin

Flavor

Wild

sweet, delicate, shellfish

Texture

soft, chewy, tight fibers

Season

winter

Scientific Name

Hatahata

Sailfin sandfish, Japanese sandfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Arctoscopus japonicus

Hatahata, Satake

Sandfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

(Japanese) Arctoscopus japonicus, (Pacific) Trichodon trichodon

Haze

Goby, Mudfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Hiiragi

Pony fish

Origin

Flavor

Wild

Texture

Season

winter

Scientific Name

Leiognathus equulus

Hikarimono

Shiny skinned fish

Origin

Flavor

Texture

Season

Scientific Name

Himejako

Giant Clam

Origin

Flavor

Wild

Texture

Season

Scientific Name

Tridacna gigas

Himeji

Goatfish

Origin

Flavor

Wild

Texture

Season

Scientific Name

Upeneus bensasi

Himo

Clam mantle

Origin

Flavor

Texture

Season

Scientific Name

Hiramasa

Kingfish, Yellowtail

Origin

Flavor

Farmed/Wild

clean, sweet, rich

Texture

firm, large flakes, fatty

Season

Scientific Name

Seriloa lalandi

Hirame

Flounder

Origin

Flavor

Wild

clean, umami

Texture

soft, short fibers

Season

year round

Scientific Name

Hokkigai

Hokkaido Surf Clam

Origin

Flavor

Farmed/Wild

sweet, briny

Texture

medium firm, crunchy

Season

april-june

Scientific Name

Spisula sachalinensis

Hon Maguro

Atlantic Bluefin Tuna

Origin

Flavor

Wild

Texture

Season

year round

Scientific Name

Thunnus thynnus

Hon Maguro

Northern Pacific Bluefin Tuna

Origin

Flavor

Wild

Texture

Season

year round

Scientific Name

Thunnus orientalis

Hoshi Garei

Starry Flounder, Grindstone,

Origin

Flavor

Wild

fatty, umami

Texture

soft, tender

Season

summer

Scientific Name

Platichthys stellatus

Hotaru-ika

Firefly Squid

Origin

Flavor

Wild

sweet, shellfish, umami, robust

Texture

soft, tender, crunchy

Season

march-may

Scientific Name

Watasenia scintillans

Hotate

Bay Scallop

Origin

Flavor

Farmed/Wild

sweet, briny

Texture

delicate, soft

Season

nov-march

Scientific Name

(Atlantic) Argopecten irradians

Hotategai

Sea Scallop

Origin

Flavor

Farmed/Wild

sweet, briny

Texture

tender, soft

Season

year round

Scientific Name

Houbo

Sea Robin (Grunard)

Origin

Flavor

Wild

mild, slighly sweet

Texture

lean, chewy

Season

Scientific Name

Triglidae

Houbou

Red Gurnard, Sea Robin

Origin

Flavor

Wild

delicate, clean

Texture

chewy, soft

Season

dec-march

Scientific Name

Chelidonichthys cuculus

II-dako

Young Octopus

Origin

Flavor

Wild

sweet, shellfish

Texture

chewy

Season

year round

Scientific Name

Ika

Squid, Cuttlefish

Origin

Flavor

Wild

sweet, shellfish

Texture

chewy, crunchy

Season

march-aug

Scientific Name

Ika

Squid

Origin

Flavor

Wild

clean, sweet

Texture

chewy, firm

Season

year round

Scientific Name

Ika-mentai

Mentaiko stuffed Squid

Origin

Flavor

sweet, spicy, umami, robust

Texture

crunchy, soft

Season

Scientific Name