Salmon…the Other White Fish

Fun sushi facts

Moristuke, or the art of garnishing, is an extremely important part of Japanese cuisine. As sushi is such a visual medium, there are several insider guides that sushi chefs often rely on to make beautiful presentations. For example, did you know that it is traditional for fish and seafood used in sushi to be displayed in a alternating white and red pattern? The inspiration for this tradition is derived from the colors in the Japanese flag.

Having said that, it should be mentioned that the white and red color distinctions are not always obvious. Take for instance salmon.

Did you know that salmon is considered by sushi chefs to be a white fish and is often displayed next to tuna, despite the orange hue of the fish being visually akin to red?

The reason for this is that the orange hue is not original to the fish. Instead, the flesh of the salmon absorbs pigments due to its diet. Or in the case of cultivated salmon, a pigment is often added the the feed to produce the same effect.

So, the next time you’re in a sushi bar with friends, impress them and your sushi chef by referring to salmon as the white fish.