Sayori vs Tachiuo: what's the difference?
Sayori vs Tachiuo: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Sayori | Tachiuo |
|---|---|---|
| Japanese | 細魚 サヨリ · sayori | 太刀魚 タチウオ · tachiuo |
| Species | Hyporhamphus sajori | Trichiurus lepturus |
| Texture | firm, delicate | soft, melting |
| Richness | ●●○○○ | ●●●●○ |
| Oiliness | ●○○○○ | ●●●●○ |
| Peak season | Mar, Apr | Jul, Aug, Sep, Oct |
| Sustainability | unrated | varies |
| Mercury (ppm) | — | — |
| Price | $$$ | $$$ |
| Beginner-friendly | Yes | Yes |
At a glance
細魚 sayori
Sayori
Sayori is the Japanese halfbeak — a slender, silver spring fish with a long needle-like lower jaw, prized for clean, lightly sweet, translucent flesh. Beautiful and delicate.
太刀魚 tachiuoTachiuo
Tachiuo is the largehead hairtail — a long, ribbon-shaped fish sheathed in brilliant silver, with soft, rich white flesh. The edible silver skin is the whole point.