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Glossary of Terms For Seafood


Here are all the terms you need for seafood!

Aji: Spanish mackerel, horse mackerel.

Aji-no-tataki: Fresh Spanish mackerel.

Akagai: Red clam.

Akami: Lean tuna, cut from the back of the fish.

Ama-ebi: Sweet shrimp, usually served raw. When it is served alive, it is called Odori-ebi, meaning “dancing shrimp”.

Anago: Conger eel (saltwater).

Ankimo: Monkfish liver.

Aoyagi: Yellow clam.

Awabi: Abalone.

Ayu: Sweetfish.

Baigai: Small water snails.

Buri: Adult yellowtail.

Chutoro: Medium fatty tuna, from the upper belly.

Ebi: Shrimp.

Engawa: (1) Halibut fin muscle; (2) meat surrounding the scallop muscle.

Fugu: Blowfish.

Hamachi: Yellowtail.

Hamachi-kama: Yellowtail collars. Usually served grilled and salted or with teriyaki sauce.

Hamo: Pike conger.

Hatahata: Sandfish.

Hikari-mono: Fish sliced for serving with the silver fish skin left on.

Hirame: Halibut.

Hokkigai: Surf clam.

Hotategai: Scallops.

Ika: Squid.

Ika-geso: Squid’s tentacles.

Ikura: Salmon roe.

Iwana: Char.

Iwashi: Sardine.

Kajiki: Swordfish.

Kani: Crab or crab meat.

Kanpachi: Very young yellowtail.

Karei: Flounder, flatfish.

Katsuo: Bonito fish.

Kazunoko: Herring roe.

Kimachi: A small fish from the yellowtail family.

Kohada: Gizzard shad.

Koi: Saltwater carp.

Kurodai: Snapper.

Langostino: A small shellfish.

Madai: Red seabream.

Maguro: Tuna.

Masu: Trout.

Mekajiki: Blue marlin.

Mirugai: Long neck clam.

Nama-tako: Fresh or raw octopus.

negi-hama: chopped and mixed green onion and yellowtail.

Negitoro: Chopped and mixed onion and fatty tuna.

Neta: The fish topping in nigiri sushi.Niika: Cooked Monterey squid.

Nijimasu: Rainbow trout.

Otoro: Fatty tuna belly.

Saba: Mackeral.

Sake or shyake: Salmon.

Sanma: Japnese mackeral.

Sawagani: Small crabs.

Sayori: (Springtime) halfbeak.

Sazae: Conch.

Seigo: Young sea bass.

Shako: Mantis shrimp.

Shimesaba: Pickled mackeral.

Shira-uo: Whitebait, icefish or salangid.

Shirako: Sperms sacs of the cod fish.

Shiro maguro: Albacore tuna.

Shiromi no sakana: Sushi/sashimi fish which are relatively white in color.

Sukimi: Bits of fish scraped from the bones, used in rolls.

Suzuki: Striped bass, rockfish.

Tai: Sea bream, porgy, snapper.

Tairagai: Razor-shell clam.

Tako: Octopus.

Tobiko: Flying fish roe.

Torigai: Cockle clam.

Toro: Fatty tuna.

Unagi: Freshwater eel.

Unagi no kimo: Eel innards.

Uni: Sea urchin.