Even the most seasoned seafood eaters can be overwhelmed by the options at a sushi bar; for novices, the long menus and countless variations are nothing short of daunting. One route to take is omakase, or chef’s choice, where the diner is served whatever the sushi master feels best about that day. The other route is knowing your fish.
Yellowtail, tuna, uni (technically not a fish, but too delicious to leave out), and salmon are four of the most common offerings at sushi restaurants across America, and a good bunch to return to again and again. Watch as Eater’s drinks editor and #1 sushi fan Kat Odell explains the differences between these four, and describes the merits of each.
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