1. red snapper

Red snapper is the first-class seafood and fish, and has the reputation of "the king of marine fish". The real snapper tastes light and elegant, and its meat is fresh, sweet and tough. Making it sashimi is a rare delicacy in the world.

2. Cherry trout

Sakura trout is a well-known native salmon in Japan. Its belly is slightly pink, its meat is moist and rich in oil, and it is a senior fish among salmon. The cherry blossom season every year is the time when the cherry trout meat is the most plump and firm. You can enjoy the oily and smooth taste by making it sashimi.

3. silver pomfret

Silver pomfret has delicate meat and elegant taste. Because of its seasonality and low catch, it is regarded as a very high-grade white-fleshed fish in Japan. The freshness of silver pomfret is very difficult to maintain, so it will be extremely rare if you can eat sashimi of silver pomfret in restaurants. The best season to eat silver pomfret is in the cold winter, when the meat quality of silver pomfret is rather poor, and it tastes even more fragrant.

4. anchovy

The anchovy is known as the top food in Japan, and its growth cycle is very slow. It takes three years to grow into a fish. There are about hundreds of nicknames for anchovy in Japan. This phenomenon is called "born fish" in Japan and has the meaning of "getting ahead". When its body length reaches more than 80 cm, its fat content will be very rich, and its taste will become fat and tender, which is not much different from tuna.

5.barracuda

The barracuda is known as a beach lady in Japan. The meat of the barracuda with good freshness is white and transparent. After it is made into thorns, it will taste very rich with vinegar.

6.sardines

Sardines are similar in shape to saury, but smaller in size. Because they are very perishable, they require extremely high freshness. Only restaurants that are confident in their own sources and preservation will sell them. The sashimi made of sardines is crystal clear and has a unique flavor.

7. Three-line perch

Three-line perch, commonly known as chick fish, has tender and smooth meat and a very unique fragrance. Especially in summer, it is the best season to eat three-line perch, and the sashimi made of it is particularly fat.

8. Japanese real bass

Japanese real bass, also known as sea bass, is generally considered to have the best quality in the inland sea of Seto, Kansai. Especially in midsummer, perch has more fat and the most delicious taste. At this time, sashimi made of Japanese real perch is also particularly delicious.

9. Japanese silver herring

Japanese silver band herring, commonly known as lilac fish, is a small fish with a beautiful silver-white bright band in the middle of its side. Although it is very small, the Japanese still haven't given up the idea of making it sashimi. They will choose especially fresh diced fish, and then make white and transparent fish slices from it. Finally, it takes dozens of silver band herrings to make a plate of sashimi. This delicious taste is really hard to come by.

/kloc-0 0. Salmon

Salmon sashimi may be a must-have Japanese food for many people. Salmon is orange and white, fat and tender, and its price is relatively low. It is very popular in Japanese food shops in Japan and other countries.