For makisushi, I don't think that it would make a whole lot of difference.
For nigirisushi, chirashi or sashimi, yes, the cut of the fish makes a GREAT deal of difference, and is different for each different type of fish -- you don't cut a light, white fish such as snapper or flounder the same as you would a heavier, oilier fish like toro, and both would be different from salmon or mackerel. How the fish is cut depends a lot on the anatomy of the fish itself, its texture.
I've never personally made sushi, but I'm a regular consumer and pay attention to what the sushi chefs are doing behind the sushi bar. |
