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(#1) Salmon
Sake -
(#2) Tuna
Maguro (Bluefin Tuna), Ahi (Yellowfin Tuna), Akami (red meat from the loins), Chu-toro (fatty belly meat), O-Toro (fattiest of belly meat) -
(#3) Amberjack/Yellowtail
Kanpachi -
(#4) Eel, Unagi (うなぎ)
-
(#5) Scallops
Hotate -
(#6) Mackerel
Saba -
(#7) Shrimp
Amaebi -
(#8) Red snapper
Matsugawa (cooked skin, raw flesh) -
(#9) Sea Bass
Suzuki -
(#10) Octopus
Tako -
(#11) Sea urchin
Uni -
(#12) King crab
-
(#13) Bonito
Katsuo -
(#14) Soft-shell crab
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(#15) Horse mackerel
Aji -
(#16) Abalone
Awabi -
(#17) Jumbo Shrimp
-
(#18) Escolar
-
(#19) Sea Bream
Tai -
(#20) Albacore
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(#21) Pacific saury
Sanma
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About This Tool
The top sushi fish can be easily divided into white fish and redfish. When people eat sashimi or sushi at Japanese restaurants, it is obvious that the flesh color of white fish and redfish. The blood of redfish contains high iron and oxygen, and the representative redfish are mainly tuna, yellowtail, and bonito, etc. In contrast, there are more species of white fish.
According to Japanese habits, sashimi should be eaten from relatively light raw materials, generally from white fish to redfish. The most delicious sushi is not only required for good fish, but also determined by many aspects such as knives, platters, and cooking skills. You could know random 21 of the best sushi fishes here.
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