Amongst the plethora of sashimi-grade seafood available, our team of experts have shortlisted 3 types of premium Japanese seafood in Singapore that are easy to store and prep, and mainly, absolutely delicious. This list, which includes an Omakase favorite, is inspired by your most loved Japanese seafood on shiki.sg.
#1 Hotate or Japanese Scallops (ほたて)
Seen here: Hotate scallops
Hotate scallops have beautiful soft and sweet meat and an incredibly delicate texture. Traditionally, hotate is eaten raw in the form of sushi or sashimi. That being said, these scallops are also sublime when grilled or baked.
- Texture: firm, but melts in your mouth
- Taste: sweet and succulent
- Color: translucent white
- Weight: approximately 40 to 50g per scallop
Find 2 types of Sashimi-Grade Muki Hotate Hokkaido Scallops on shiki.sg. The best Japan can offer, our Scallops are handpicked from the freezing cold and rich in nutrients waters of Hokkaido.
1. Fresh (500g or 40g / scallop): de-shelled, cleansed and prepared by Chefs in Japan, these the scallops are flash frozen for utmost freshness and quality.
Seen here: frozen Hotate scallops
2. Frozen (250g-1kg): Frozen using the individually quick frozen (IQF) method, these scallops come in handy as they are extremely easy to prep. Simply defrost and cook or consume as sashimi!
#2 Hamachi or Amberjack (魬)
Seen here: Hamachi or Amberjack
Hamachi, young Japanese Amberjack is typically farmed or caught between 1 to 2 years in age. Wild Hamachi has a soft texture with full-on flavor with a citrus after-taste. While farmed hamachi tends to be lighter in color, fattier, and softer as it doesn’t get much exercise. Hamachi is a term from the region around Kyoto and around Toyko, it would be called Inada.
- Texture: Fatty, Soft and melt in your mouth
- Taste: Sweet and slightly savory
- Colour: Milky white with red edges
On shiki.sg, find 3 types of Hamachi for your at-home Japanese meals:
1. Hamachi Fillet (Frozen): perfect for Sashimi or Sushi
2. Hamachi Collar: perfect for grilling
More about Hamachi Kama here
#2 Bluefin Tuna (マグロ)
Seen here: Japanese Bluefin Tuna Otoro, Chutoro and Akami
Bluefin tuna, also known as maguro in Japanese is a Shiki fam favorite. In Japan, it is tradition to not a waste a single part of the fish. From the head to the tail, you can find different cuts served in most restaurants. Here are the different cuts typically available on shiki.sg all year round!
Kabutoyaki: a bluefin tuna head cooked as a whole. The flesh from the top of the head is called kashiraniku, a rare cut that comprises just 0.5% of the tuna.
Seen here: Tuna Otoro block
Otoro is the name of the fattiest part of a tuna. Otoro has a characteristic sophisticated taste and a distinctive fat marbeling which makes the pieces to melt in your mouth.
Seen here: Tuna Chutoro
Chutoro refer to parts of the tuna that can be found on both the back and stomach of the fish. While not as rich as otoro, chutoro has a moderate fattiness and a can be enjoyed for a reasonable price, which makes it a very popular cut
Seen here: Tuna Akami
Akami is the name for the center of the tuna’s body. This cut has the least fat out of the whole fish, which makes it the most affordable. If you don’t really like fatty tuna, we recommend that you try akami.
Shop for the cut of your choice on shiki.sg here
Hope this article helped you! If you need recommendations for the best Japanese seafood, call us on (65) 6297 0680 or DM us on instagram!