Sushi fish anatomy focuses on specific cuts of fish to maximize flavor, texture, and presentation. Here’s a breakdown of the main parts of a fish used in sushi preparation:

External Anatomy

1. Skin (Kawa)

• Some sushi uses fish skin for its texture, especially when lightly grilled (e.g., salmon skin rolls).

2. Scales

• Removed before preparation to ensure a smooth texture.

Internal Anatomy (Edible Parts)

1. Fillet (Loins)

• The most prized part, ideal for sashimi and nigiri.

• Divided into:

• Akami: Lean, deep-red meat (e.g., in tuna).

• Toro: Fatty belly meat, divided into:

• Otoro: Rich, buttery, and highly marbled.

• Chutoro: Medium fatty, balanced flavor.

2. Belly (Haramis)

• Fatty and soft, often used in sushi for its luxurious texture (e.g., salmon belly, tuna belly).

3. Back (Se)

• Firmer, leaner cuts from the upper back, great for sashimi or nigiri.

4. Collar (Kama)

• Located behind the gills, the collar is fatty, tender, and often grilled (e.g., yellowtail or salmon collar).

5. Tail (O)