Food & Drink

Types of Sashimi & Raw Fish Preparations

Name: Types of Sashimi & Raw Fish Preparations
Creator: Community curated
License: https://creativecommons.org/licenses/by/4.0/

Salmon, tuna, yellowtail, octopus, uni — which sashimi cut is the pinnacle of raw seafood perfection?

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Updated:3/7/2026

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Sashimi Type↕	Japanese Name↕	Texture↕	Flavor Profile↕	Known For↕
Bluefin Tuna Belly (Otoro)	Otoro	Buttery, melt-in-mouth, heavily marbled	Rich, fatty, oceanic sweetness	The single most prized cut in all of sushi — fatty belly of bluefin tuna that literally dissolves on the tongue, a single bluefin sold for $3.1 million at Tsukiji auction, the marbling rivals wagyu beef, ordering otoro signals you know what you're doing
Salmon	Sake	Silky, soft, yielding	Buttery, mild, slightly sweet	The world's most popular sashimi fish by volume, ironically not traditional in Japanese sushi until Norwegian marketing campaigns in the 1980s convinced Japan to try it, the vibrant orange color comes from astaxanthin in their diet, gateway sashimi for beginners
Medium Tuna (Chutoro)	Chutoro	Tender with moderate marbling	Balanced between lean and fatty, clean umami	The Goldilocks of tuna — not as lean as akami nor as decadent as otoro, many sushi connoisseurs consider it the ideal balance, comes from the midsection of the belly, the thinking person's tuna choice, often the best value for quality at a sushi bar
Yellowtail	Hamachi	Firm yet buttery, clean bite	Mild, slightly sweet, clean finish	Farm-raised yellowtail that became a sushi bar staple worldwide, the belly cut (hamachi toro) is especially prized, young buri fish have a cleaner milder flavor, often the first non-salmon sashimi that converts new fans, excellent with jalapeno in new-wave sushi
Octopus	Tako	Firm, chewy, snappy	Mild, slightly sweet, oceanic	Usually lightly blanched before serving as sashimi to tenderize the naturally chewy texture, the suction cups provide an interesting textural contrast, sliced paper-thin for carpaccio-style preparation, a test of a chef's knife skills and timing
Sea Urchin	Uni	Creamy, custardy, tongue-coating	Briny, sweet, intensely oceanic, umami bomb	The most polarizing sashimi — people either worship it or can't handle the intense ocean custard texture, the gonads of the sea urchin, Santa Barbara uni is considered the finest in America, Hokkaido bafun uni is Japan's gold standard, pure distilled ocean flavor
Scallop	Hotate	Silky, tender, almost creamy	Sweet, delicate, clean	Hokkaido scallops are legendary — sweet and tender when raw, the natural sweetness is more pronounced than any cooked preparation, often served with a touch of yuzu or truffle salt in modern sushi bars, the gentlest introduction to raw shellfish
Shrimp (Sweet Shrimp)	Amaebi	Soft, slightly sticky, melting	Intensely sweet, briny, delicate	Spot prawns or botan ebi served raw with their heads deep-fried as a bonus course, the sweetness intensifies after a brief rest, the texture is unlike any cooked shrimp — soft and almost gelatinous, the deep-fried head is an umami crunch bomb
Mackerel	Saba	Firm, meaty, dense	Rich, oily, slightly fishy, vinegar-cured tang	Traditionally cured in salt and vinegar (shimesaba) rather than served completely raw due to its oiliness and perishability, the silver-and-blue skin is left on for presentation, strong distinctive flavor that separates sashimi veterans from beginners
Squid	Ika	Firm, slightly chewy, scored for tenderness	Mild, sweet, clean	Scored with delicate knife cuts (kanoko-giri) both for tenderness and beautiful presentation, the cross-hatch pattern catches soy sauce in tiny pools, shiso leaf often served underneath, a test of a sushi chef's knife precision
Red Snapper	Tai	Firm, lean, delicate	Clean, mild, subtle sweetness	The king of white fish sashimi in Japanese cuisine, tai is associated with celebrations and the word 'medetai' (auspicious), often the fish chosen for special occasions, its clean subtle flavor represents the essence of Japanese culinary restraint
Horse Mackerel	Aji	Firm, clean bite	Clean, slightly tangy, mild fishiness	A humble everyday fish elevated to an art form when served as sashimi with fresh ginger and scallion, available year-round and affordable at Japanese markets, the gateway to appreciating silver-skinned fish, best in summer months
Fluke (Summer Flounder)	Hirame	Firm, almost crunchy, lean	Delicate, clean, subtly sweet	Prized for its firm lean texture and pristine clean flavor, the engawa (fin muscle edge) is a delicacy with a unique crunchy-chewy texture, a winter fish that represents sophisticated taste, often served with ponzu and momiji oroshi
Eel (Raw Preparation)	Anago (conger eel sashimi)	Tender, delicate when raw	Mild, sweet, oceanic	While unagi is always cooked, anago (conger eel) is occasionally served as sashimi in high-end omakase, requires extreme freshness and expert preparation, a rare delicacy that most sushi lovers never encounter, showcases the chef's confidence and sourcing ability
Wagyu Beef Sashimi	Gyusashi	Silky, fatty, melting marbled beef	Rich, beefy, buttery, umami	Not fish at all — thinly sliced raw wagyu beef served sashimi-style with ginger, garlic, and soy, the extreme marbling of A5 wagyu means it melts at body temperature, bridging the gap between sashimi bar and steakhouse, the ultimate surf-and-turf crossover

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