TEMPO.CO, Jakarta - The Asian region, particularly East Asia, is widely known as the paradise for seafood dishes. Thanks to its incredible marine wealth, each region has its own diverse culinary offerings representing the local culture.
From raw fish such as tuna to fermented products such as katsuobushi, Taste Atlas invites you to explore a number of Asian seafood items, and here are 10 of them. Do you have a favorite from this list?
List of Various Seafood from East Asia
1. Akami
For those who are unfamiliar, akami refers to the part of the bluefin Atlantic tuna, usually from the back area of the fish, which is dark red in color. Akami has a strong flavor with a denser texture, so it is often used to make sashimi and other sushi dishes.
2. Unagi
Japanese food enthusiasts are certainly familiar with unagi. The term refers to freshwater eel, which is often processed in fillet form. The pieces of meat are then grilled over charcoal, then coated with a mixture of soy sauce, mirin, and sugar.
3. Bangus
In the Philippines, milkfish is known as bangus. The national fish of the Philippines has a delicate flavor and can be prepared in various ways: in soup, fried, or grilled. Popular dishes made with bangus are sinigang na bangus (sour soup) and bangsilog (fried bangus served with garlic rice and sunny-side-up egg).
4. Tarako
Tarako is salted fish roe obtained from Alaskan pollock. This fish roe is often used as a sushi topping or as part of rice dishes, but it is also often eaten on its own or processed in various sauces.
5. Ikura
Ikura is the roe of salmon fish preserved with salt or brine. However, in Japan, people have started to get creative and replace the brine with sake, soy sauce, or rice wine. Ikura often appears as a sushi topping or as a luxurious appetizer.
6. Lakerda
Lakerda adds to the list of Asian seafood. It is a typical dish from the Turkish and Greek regions, consisting of pickled bonito. The fish is first salted or soaked in brine and then preserved in olive oil. Lakerda is usually served as an appetizer.
7. Black Sea Mussel
As the name suggests, these mussels come from the Black Sea region. These mussels are known for their rich flavor and are often used in Turkish and Bulgarian cuisine. Usually, Black Sea mussels are cooked into a stew, soup, and added to pasta.
8. Katsuobushi
Katsuobushi, also known as okaka, is dried, fermented skipjack tuna which is then finely shaved. This product is an important component in making broth. Furthermore, due to the lengthy production process, don't be surprised if katsuobushi is too expensive for you.
9. Uni
Uni is another Asian seafood from Japan. Uni actually refers to the gonads of sea urchins, which have a soft and creamy texture with a rich salty flavor. This seafood can be consumed in the form of sushi or sashimi.
10. Mentaiko
As reported by The Spruce Eats, mentaiko and tarako are quite similar, but the difference is that mentaiko is the roe of cod fish preserved with salt, chili powder, and spices, resulting in a combination of salty, savory, and spicy flavors. Mentaiko is often processed into a sauce or served as a topping for rice, sushi, and yakitori.
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