1. red snapper

Red snapper is the first-class seafood and fish, and has the reputation of "the king of marine fish". The real turtle tastes light and elegant, and the meat is fresh, sweet and tough. Making it into 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. It is an advanced fish in salmon. The cherry blossom season every year is the most plump and tight time for cherry blossom trout meat. Make it into sashimi and you can enjoy the oily taste.

3. silver pomfret

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

4.anchovies

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

5.barracuda

Barracuda is called a beach girl in Japan. The fresh mullet is white and transparent. After being made into thorns, vinegar will taste very rich.

6.sardines

Sardines are similar in shape to saury, but smaller in size. Because they are very perishable, they need extremely high freshness. Only restaurants that have confidence in their source and preservation will be sold. Sashimi made of sardines is crystal clear and has a unique flavor.

7. Three-line bass

Three-line perch, commonly known as chicken fish, has tender and smooth meat and unique flavor. Especially in summer, it is the best season to eat three-line perch, and the sashimi made with it is particularly fat.

8. Japanese real bass

Japanese real bass, also known as sea bass, is generally considered to be the best quality in Seto Inland Sea in Kansai. Especially in midsummer, perch is rich in fat and tastes the best. Sashimi made from Japanese real bass is also very delicious at this time.

9. Japanese silver herring

Japanese silver 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 small, the Japanese have not given up the idea of making it into sashimi. They will choose especially fresh diced fish and then use it to make white and transparent fillets. Finally, it takes dozens of silver herring to make a plate of sashimi. This delicious food is really hard to come by.

Salmon

Salmon sashimi may be a necessary Japanese dish for many people. Salmon is orange-white, fat and tender, and the price is relatively low. It is very popular in Japanese restaurants in Japan and other countries.