Blue fish sushi and blue shrimp sushi are both sushi options that offer fish and shrimp in a single dish.
However, the two are not necessarily the same.
Blue fish and blue shrimps can both be eaten raw or cooked, and they both come from the same species of fish.
Shrimp and fish both have a soft, crunchy shell that is covered in tiny white bumps.
Blue shrimp is often cooked, while blue fish is usually cooked in a hot pot or deep fryer.
They are both delicious, but are two different species of sushi.
Below, we’ll discuss the difference between blue fish and panda shrimp.
The Differences Between Blue Fish and Blue Shrimp In general, blue fish comes from the Asian ocean.
Blue shrimp comes from South America.
They both have tiny white spots on the outside of their shells.
They’re similar to panda shrimpy, but have a softer, flaky shell and are easier to eat raw.
Both are a favorite sushi option in sushi restaurants across the country, and sushi lovers across the world.
How Blue Fish Sashimi Is Made Blue fish has a soft shell that’s covered in little white bumps (called katsura).
Shrimp has a smooth, flakey shell, with small bumps (katsu) in the center.
Both of these are perfect for sushi.
There are many variations of sushi, including how to prepare the fish and how to cook it.
Most sushi restaurants use a combination of these two types of sushi to make sushi.
To make blue fish, you’ll need to chop a small piece of the fish, then place the smaller piece on a plate and pour water into the fish to loosen the shell.
Place the large piece in a large pot and bring to a boil.
Once the fish is boiling, remove the pot from the heat and place it in the sink.
Place a small amount of rice or flour on top of the rice and stir to dissolve the rice.
The rice should be cooked thoroughly, but not to a mushy consistency.
Add the shrimp to the fish.
You’ll want to place the shrimp in the same way that you’d place a small portion of rice on top.
Once cooked, add a splash of cold water to the shrimp.
This will help to dissolve any excess rice.
After the shrimp is cooked, remove it from the pot and allow it to drain in a colander.
The shrimp will absorb the excess water and keep the shell intact.
Shampoo the shrimp, and you can then transfer it to a sushi utensil.
You can also add the shrimp back to the pot, along with the cooked rice, to form a bowl.
To finish, add some ketchup to the bowl and serve the shrimp with a squeeze of lemon.
These two variations of blue fish are often used as a starting point for sushi chefs to make their own sushi recipes.
If you’re looking for a different way to prepare blue fish for sushi, check out these simple ways to cook them yourself.
How To Make Blue Fish, Shrimp, and Panda Sushi in Your Freezer: Ingredients for Blue Fish (from the USDA): 1 1/2 tablespoons olive oil 1 large red onion, diced 3 cloves garlic, minced 1 small green bell pepper, diced 1 small white onion, sliced 3 cups white rice 2 cups fish flakes 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Directions for Shrimp (from USDA): 3-4 boneless shrimp, skin-on 1-cup rice 1 tablespoon white vinegar 1 teaspoon kosher or sea salt 1 teaspoon freshly grated nutmeg 1/3 cup fish flakes (optional) For Panda Shrimps (from Nijiya Sushi, LLC): 1 tablespoon olive oil 3 cloves of garlic, chopped 2 white onions, diced 4 cups white sushi rice (or rice noodles) 1 tablespoon ketchup 1/5 cup white vinegar Instructions for Blue Shrimp (from The Shrimp Chef): 1/6 teaspoon olive oil 2 tablespoons of olive oil 4 red onions, sliced 2 medium-sized red bell peppers, diced 2-3 cups white or rice noodles (or a combination) 2 cups of fish flakes Instructions for Panda Shramps (From The Shrimpy Chef): 3 cloves minced garlic, finely minced 1/1 cup fish rice 1/16 teaspoon salt 1 cup white sushi sauce Instructions for Shrimping (From Shrimp Chefs): 1 large, thinly sliced, yellow-eyed shrimpe, skin and all Directions for Panda Sashim (from Shrimp & Fish Sake): 2 cups rice 2 tablespoons water 1/10 teaspoon salt 3 tablespoons of fish (optional), chopped Instructions for Making Blue Fish in a Freezer (from National Frozen Food): 3 tablespoons olive or butter 1 cup rice (cooked or boiled) 1/32 teaspoon salt 2 teaspoons of freshly grained nutmeg 2 teaspoons fish flakes, optional Directions for Making Shrimp in a Freeze (