You're sitting at the counter. The chef places a translucent, pinkish slice of fish on a bed of vinegar-seasoned rice. You call it "tuna." He smiles politely, but inside, he’s probably sighing. It’s actually Hamachi. Or maybe it’s Kanpachi. Honestly, the world of sushi names and photos is a beautiful, confusing mess that most Western diners navigate with about 40% accuracy. We’ve all been there, pointing at a blurry menu picture and hoping it’s not the one with the fermented soy beans that smell like old gym socks.
Sushi isn't just "fish on rice." It’s a language.
When you start digging into the actual nomenclature used in high-end edomae spots versus your local neighborhood takeout joint, the gaps are massive. People see a photo of red fish and immediately think "Maguro." But is it Akami? Chutoro? Otoro? Each one comes from a different part of the same fish, carries a different price tag, and feels entirely different on the tongue. If you want to stop being the person who just says "I'll have the salmon," you’ve gotta learn the specific names and what they actually look like.
Why Your Eyes Deceive You: The Sushi Names and Photos Gap
The biggest issue with browsing sushi names and photos online is that lighting and freshness change everything. A piece of Sake (salmon) in a studio-lit photo looks neon orange. In a dimly lit traditional Omakase den, it might look like a deep, muted coral. Then there's the "White Tuna" lie. If you see a photo labeled "White Tuna" or "Shiro Maguro," you’re often actually looking at Escolar.
Food scientists and health experts, including those at the Oceana organization, have frequently pointed out that sushi is one of the most mislabeled foods in the retail market. Escolar is delicious, sure, but it’s a snake mackerel, not a tuna. It’s oily. Too much of it will give you... let’s just say "digestive adventures." Real Shiro Maguro is actually Albacore, which looks pinkish-grey, not stark white.
The Tuna Spectrum: Akami to Otoro
Tuna is the king. No contest. But "tuna" is a useless word in a real sushi bar.
Akami: This is the lean, red meat from the sides of the fish. If you see a photo of a deep, ruby-red block of fish with almost no visible fat lines, that’s Akami. It’s metallic, clean, and has a slight acidity that cuts through the rice. It’s the purist’s choice.
🔗 Read more: Why Everyone Is Still Obsessing Over Maybelline SuperStay Skin Tint
Chutoro: Moving closer to the belly, you get the medium-fatty tuna. Photos of Chutoro show a lighter pink hue with subtle marbling. It’s the middle ground. It melts, but it still has structure.
Otoro: This is the belly. It’s the Wagyu of the sea. In photos, Otoro looks almost like marbled beef—pale pink, nearly white in spots, with clear streaks of intramuscular fat. It’s expensive. It should be. A single Bluefin tuna can sell for over a million dollars at the Toyosu Market in Tokyo, and the Otoro is the prize.
The Silver-Skinned Mystery
A lot of people scroll through sushi names and photos and skip the shiny ones. Big mistake. These are the Hikari-mono, or silver-skinned fish. We’re talking Kohada (Gizzard Shad), Saba (Mackerel), and Aji (Horse Mackerel).
These are the technical fish.
A chef’s skill is often judged by how they treat Kohada. It has to be salted and then cured in vinegar. The photo will show a small, silvery fish skin with tiny black dots, often braided or layered on the rice. It’s an acquired taste because it’s "fishy" in a bold, acidic way. If the photo shows a fish that looks like it’s wearing a metallic suit, you’re looking at the soul of traditional sushi.
Saba is different. You’ll recognize it by the blue, wavy patterns on the skin. It’s usually served with a tiny bit of grated ginger and green onion on top to balance the oiliness. It’s heavy, rich, and intensely satisfying if you’re tired of the mildness of snapper or fluke.
💡 You might also like: Coach Bag Animal Print: Why These Wild Patterns Actually Work as Neutrals
Common Misconceptions About Shellfish
Ever ordered "Ebi" and been disappointed it wasn't raw?
Most "Ebi" photos show a butterfly-cut, cooked shrimp that’s orange and white. That’s the standard. But if you want the sweet, creamy, raw experience, you have to look for Amaebi (Sweet Shrimp) or Botan Ebi. In photos, Amaebi are smaller, translucent pink, and usually served in pairs. They often come with the heads deep-fried on the side. Pro tip: eat the brains. It’s where the flavor is.
Then there’s Hotate (Scallop). A fresh Hotate in a photo should look plump, ivory-white, and slightly translucent. If it looks chalky or perfectly opaque, it’s likely been frozen for too long or treated with phosphates to retain water. Real Hokkaido scallops have a sweetness that almost mimics fruit.
The "Fake" Sushi Names You Probably Love
Let's be honest about "Kani." If you’re looking at a photo of a California roll and the "crab" looks like a red-and-white stringy stick, that’s Surimi. It’s processed white fish (usually pollock) flavored to taste like crab. Real crab is Kani, specifically Zuwaigani (snow crab) or Tarabagani (king crab). The price difference in the menu will tell you the truth before the photo even does.
And Unagi vs. Anago.
People use these interchangeably, but they shouldn't.
Unagi is freshwater eel. It’s bold, fatty, and slathered in a dark, sweet tare sauce. In photos, it’s dark brown and rich.
Anago is saltwater eel. It’s simmered, much softer, and usually a lighter tan color. It’s delicate. While Unagi hits you like a steak, Anago is more like a cloud of savory sweetness.
Why Appearance Matters: The Visual Health Check
Looking at sushi names and photos isn't just about ordering; it’s about safety.
When you look at a photo of Uni (Sea Urchin), it should look like distinct, firm lobes. Some people call them "tongues." They should have a pebbly texture. If the Uni in the photo or on your plate looks like a puddle of orange mush, it’s old. It will taste like iodine and regret.
📖 Related: Bed and Breakfast Wedding Venues: Why Smaller Might Actually Be Better
Ikura (Salmon Roe) is another one. The eggs should be translucent and glowing. If they look cloudy, they’re past their prime. High-quality Ikura photos show a distinct "eye" inside the egg—the embryo—and they should pop with a salty, oceanic brine when squeezed, not feel like rubber balls.
The Nuance of White Fish (Shiromi)
This is where the real experts live. Hirame (Fluke), Tai (Sea Bream), and Engawa (the fin of the fluke). To the untrained eye, these all look like "white fish."
Tai is the "celebration fish" in Japan. Photos often show a slight pinkish or reddish tint along the edge of the white flesh. It’s firm.
Hirame is more translucent, almost clear.
Engawa is the fatty, chewy part of the fluke’s fin. It looks like a rippled, white ribbon. It’s incredibly oily and often slightly torched (Aburi) to bring out the fats. If you see a photo of white fish that looks "frilly," order it. It’s a texture bomb.
How to Actually Use This Knowledge
Don't just memorize a list. That's boring. Instead, start looking for the "logic" in the names. Many names change based on the age of the fish—a practice called shusse-uo. For example, Yellowtail goes from Inada to Hamachi to Buri as it grows.
When you're looking at a menu:
- Look for specifics. If it just says "White Fish," ask what the catch of the day is.
- Check the sheen. Photos of fresh fish should have a natural "glow," not a slimy film.
- Identify the cut. Is it a standard Nigiri (slice on rice), or is it Gunkan (battleship wrap with seaweed)?
Actionable Steps for Your Next Sushi Outing
- Stop ordering "Assorted Sushi." You’ll usually get the cheapest cuts the chef needs to move. Order a la carte using the Japanese names. Start with Hirame, move to Akami, and finish with something rich like Anago.
- Verify the "Uni" origin. If the menu specifies "Hokkaido Uni" versus "Santa Barbara Uni," you’re in a place that cares about geography. Hokkaido is usually sweeter and smaller; Santa Barbara is larger and more "briney."
- Look for the skin. If you want to test a kitchen’s freshness, order a silver-skinned fish like Aji. If it’s not impeccably fresh, you’ll know immediately. It’s the ultimate litmus test.
- Watch the Wasabi. Real Wasabi (Wasabia japonica) isn't that bright green paste made of horseradish and green dye. Real wasabi is grated from a root, looks grittier, and has a floral, fleeting heat. If the photo of the "wasabi" looks like a perfect, play-dough swirl, it’s the fake stuff.
Learning sushi names and photos is basically like learning to read a secret code. Once you know that Tako is octopus (which should be massaged for 40 minutes to be tender) and Ika is squid (which should have fine knife scores to break the fibers), the entire experience changes. You aren't just eating; you’re participating in a thousand-year-old culinary tradition. Next time you see a photo of a dark, purplish-red slice of fish that looks like a beet, don't guess. Know that it's Katsuo (Skipjack Tuna), likely seared on the outside, and it's about to be the best thing you eat all week.