Almost all fish and other marine life are edible, but not all are eaten raw. Raw fish has been fashionable in the West for some time, but sushi and sashimi have been part of Japanese cuisine for centuries. If you’re preparing both at home, follow their lead.
Specific risk groups should avoid raw seafood: pregnant women, children under five, and adults over 65.
For any raw dish, it’s best to stick to the fish you find at sushi bars. This could be a problem if you’ve never eaten one. Let’s start with the types of sushi like classic sashimi you’ll find in Japanese sushi restaurants:
Sushi goes well with all types of tuna, including bluefin, yellowfin, bigeye, bonito, bonito, and albacore. There are also some rare ones. Salmon: Popular and commonly used in sushi, but there are parasite concerns with this particular fish. Always freeze first.
Clams, Scallops, and Abalone
These mollusks are top-rated options. However, avoid oysters. Oysters are delicious raw but don’t go well with sushi rice. Hamachi: A type of mackerel called hamachi. Many people love sashimi. Halibut or flounder: English names for these fish are not permitted on sushi menus. In the sushi language, they are known as flounders.
Called Kohada by the Japanese, this baitfish is prized in some circles. It has a very fishy flavor, but not bad.
Any mackerel called mackerel or horse mackerel in Japanese is an excellent choice. They are treated with vinegar before they’re served.
Seabass, Mejina, and Snapper
These are all bass-like fish, commonly found in sushi restaurants under tai and sea bass. These, too, are often processed before being served raw.
Look for farmed fish from the US, Norway, UK, New Zealand, Canada, or Japan to be safe. These countries have strict cleanliness standards.
Restaurant management should check sushi-grade fish to ensure it is fresh and safe to eat. The first step is to source your seafood from a reputable fishmonger or market. If you’re unsure where to shop, ask nearby restaurants where they source their fish and check reviews online. The area should receive supplies regularly and be staffed with knowledgeable staff.