Introduction

This article explains the real differences between wild vs farmed fish and why Sushi Shutatsu uses both depending on flavor and preparation style.

In the world of sushi, people often debate whether wild or farmed fish is better.
However, this simple idea—“wild is superior, farmed is inferior”—no longer reflects reality.

At Sushi Shutatsu, we use both wild and farmed fish,
choosing each based on flavor, texture, and how well it suits aging (jukusei).

For fish that we age,
farmed fish is often the ideal choice because of its stable fat content and consistent quality.

1. Flavor Characteristics

Wild Fish

Understanding wild vs farmed fish is essential for appreciating how each ingredient contributes differently to sushi.

• Firmer texture from growing in natural conditions
• Strong seasonal aroma and variability
• Clean, elegant finish

→ Ideal for guests who enjoy the natural character of each season.

Farmed Fish

• Rich, stable fattiness
• Consistent flavor year-round
• Excellent compatibility with aging

→ Perfect for those who love deep, buttery, melt-in-your-mouth flavors.

2. Why Farmed Fish Is Highly Valued Today

Modern aquaculture has improved dramatically.
As a result, farmed fish is now recognized as a premium ingredient with its own distinct strengths.

It is valued because:

• Fat quality is consistent
• Umami increases well during aging
• Course menus require stable flavor and texture

Farmed fish is not a substitute for wild fish—it is a different, equally valuable category of sushi ingredient.

3. Why Sushi Shutatsu Actively Uses Farmed Fish

✔ Ideal for aging

Stable moisture and fat content allow the umami to develop more evenly.

✔ Wild fish brings seasonal uniqueness

The aroma and freshness of wild fish offer a taste that only nature can create.

At Sushi Shutatsu, our philosophy is simple:

We choose whichever fish will taste the best for that particular dish.

Conclusion: Both Are Excellent in Their Own Way

When comparing wild vs farmed fish, there is no absolute “better” option—each has unique strengths that enhance sushi in different ways.

Wild fish offers seasonal beauty and refreshing aroma.
Farmed fish offers consistency and rich flavor.

There is no “better” or “worse.”
Each has its own role, and our job is to bring out the best of both.

Sushi Shutatsu is committed to serving fish in the way that highlights its true, most delicious expression.

Q&A: Common Questions About Wild vs Farmed Fish in Sushi

Q1. Which is healthier—wild fish or farmed fish?

Both can be healthy, and the difference depends more on the species and handling than on whether the fish is wild or farmed.
Wild fish often has a leaner profile and a clean, natural flavor, while farmed fish tends to have more consistent fat content. At Sushi Shutatsu, we evaluate health and quality based on freshness, aroma, and overall condition rather than the category alone.

Q2. Do wild fish always taste better than farmed fish?

Not necessarily.
Wild fish can offer beautiful aroma, brightness, and unique seasonal expression.
Farmed fish, on the other hand, provides richness, buttery texture, and stable flavor that many guests love—especially when used in omakase.
The real key is understanding how each type enhances the meal. This is why comparing wild vs farmed fish is not about superiority but suitability.

Q3. Is wild fish better for beginners?

It depends on preference.
Those who enjoy clean, refreshing tastes often gravitate toward wild fish.
Those who enjoy richer, melt-in-your-mouth flavors may prefer farmed fish.
Omakase provides an ideal opportunity to experience both styles in a balanced way.

If you would like to experience how we use both wild and farmed fish in our omakase, we invite you to book a reservation at Sushi Shutatsu.
You can view available dates and make a booking here:

👉 Reservation Page: https://sushishutatsu.com/en/reservation/