Of the underrated fish in the Thrillist article, I absolutely agree with kampachi over hamachi. Great texture and a rich, smooth flavor. Young hamachi belly though is a wonderful thing. Love it. Also, if you can get the halibut engawa, it is fantastic. Almost a crisp texture. I would add kinki (channel rockfish), which has a nice richness. If the chef torches the skin a little, it is even better. Kinmedai (golden eye snapper) is in this category for me as well, as is nodoguro (blackthroat seapearch - impossible for me to get on the East coast; I have to wait until I visit San Diego and even then it is rare).
Itās funny - when I first started eating sushi, I absolutely was all about otoro and chutoro, which I still like. But, now I find I really have gravitated toward oilier white fleshed fishes and silver skinned fishes (saba, aji, iwashi, etc.). I will still always leave room for uni and ankimo , though!
I donāt know that itās more interesting, but itās different because of the coconut milk+salt, as compared sesame oil+soy sauce, or olive oil + citrus, vinegar in crudo.
I still have some, and I will add a bit more coconut milk and lime juice.
Classic poke is minimalist, and itās not even chemically ācookedā: fish, kukui nut oil, onion, red salt, andāif youāre living largeāsome sesame seeds. It should have a thick, even cloying, mouthfeel.
If youāre tempted to find the kukui, go easy. It has surprisingly laxative properties.
