Something fishy: JC Uni-tec and the best fishes for sushi

Among JC Uni-tec, Inc’s top-quality culinary products are sushi showcases that look good in any Japanese restaurant. Any entrepreneur aspiring to serve sushi to eager customers ought to have more than just high-class equipment, though. Proprietors must possess knowledge about their products and the services they offer. In this case, the owner of a sushi restaurant should at least know the best fish to use for the dish, because customers deserve only the freshest, tastiest, and the most flavorful slices set on their table.

From JC Uni-Tec, Inc.

Sushi is essentially the reflection of the Japanese people’s fused ties with the earth and the sea. The prevalence of sushi-related products like those from JC Uni-tec, Inc attests to the dish’s popularity especially in its home country. Apart from its cultural significance, it mirrors the Japanese’s attention to detail, manifested in the choice of specific fishes to roll in rice and nori. The six most popular fishes used to make sushi are:



• Bluefin tuna is a constant favorite of the Japanese. There are three basic cuts used for sushi: Akami or the back of the fish; Chutoro, found in the belly and with a very rich taste, and; Otoro, the fattiest part of the belly.

• Big-eye tuna is smaller than the Bluefin, and has a milder flavor.

• Yellowfin tuna is also smaller than the Bluefin and is found in tropical waters. It has a mild flavor but firm texture.

JC Uni-tec, Inc. Photo Credit: Foodgps.com

• The Red snapper has a mild and delicate taste, but possesses great texture.

• Japanese yellowtail or Hamachi has a buttery texture, and a nice bold flavor with a tangy finish.

• Salmon has a rich and flavorful taste. However, it must be flash-frozen before being served.

JC Uni-tec, Inc. Photo Credit: Scotch-whisky.org.uk

More information about JC Uni-tec, Inc and its products is available at www.jcuni-tec.com.