A form of amberjack, which is fairly common in the U.S., finer restaurants usually import their hamachi . The discriminating diner will also be quite fond of a different style of rolled sushi, known as gunkan style. All offer the same salty explosion on your tongue that you encountered the first time you tried caviar . . . Each brings a different variation to the taste. Deep water sushi lovers will also be attracted to eel.
Most sushi spots offer both ocean and freshwater varieties in nigiri-zushi form.
Precooked and then marinated in a smoky-sweet tare sauce for two days before preparation, both eels have a rich, distinctive flavor and a firm texture. The freshwater version is not quite as sweet.