Northern bluefin – the Atlantic bluefin tuna, also known as the northern bluefin tuna, is commonly found in the Atlantic Ocean and is sold for thousands to even millions of dollars in the Japanese fish market.Īny that exceed 150 kg (330 lbs) are often called giant bluefin tuna. Otherwise, it’ll just spoil almost immediately once exposed to air. Making bonito sushi can be challenging, as you must ensure it’s 99.99% fresh. You can also use this tuna to make sushi.īonito – a close relative of the tuna fish, bonito is smaller compared to its cousins and is only available during the spring and summer seasons.įew people can stand the strong smell of this fish, which is why it’s a rare treat, even in sushi restaurants.

Sushi chefs were initially also reluctant to use it for sushi or sashimi as its pale and soft flesh was akin to older tuna fish, despite fishermen’s preparations to keep it fresh and on ice.īigeye – excellent for sashimi, the bigeye tuna has a moderately pronounced flavor, a good amount of fat (including omega fatty acids), and tastes better than yellowfin.īigeye tuna meat is large and flaky the texture of the meat is firm as well. In fish markets, it’s labeled and sold to fish brokers as “sushi-grade,” “sashimi-grade,” and “others.”Īlbacore – this type of tuna doesn’t live in the tropical waters surrounding Japan, and until logistics in fisheries were upgraded, it wasn’t found in most sushi recipes until recently. Yellowfin – this type of tuna is commonly found in the tropical and subtropical oceans of the world. It’s also a key ingredient in making dashi soup stock, as well as shuto. Sushi chefs use skipjack tuna to make sushi and sashimi, which can also be served seared (a local dish called katsuo taki). Skipjack – this tuna is widely used in Japanese cuisine and is known locally as “katsuo”.

To help you make the best sushi and sashimi, we’ve compiled a list of the best fish types and seafood.īecause you can’t make mistakes when preparing dishes with raw fish meat, all your choices must be impeccable and precise.Ĭontinue reading below and find out which fish and seafood to pick to make delicious and safe sushi dishes. Specialty stores use labels like “sushi-grade”, “sashimi-grade”, or “for raw consumption”. Can I make sushi with fish from the grocery store?Īny fish from the grocery store will do to make cooked fish sushi, but if you want to make raw fish sushi, it must be frozen between -20 C and -35 C for over 24 hours so parasites can’t survive. Tuna is also a relatively inexpensive fish, making it a great choice for those on a budget. Tuna or “Maguro” is the best fish for sushi because it has a high-fat content which makes it rich and flavorful.

7 Enjoy trying different sushi fish What’s the best fish to make sushi?.

5 Why preparing raw fish-based foods is difficult.

2 Can I make sushi with fish from the grocery store?.

White tuna sashimi