Japanese cuisine is one of the most famous cuisines in the world, and whether it's sushi or sashimi, fresh seafood is definitely an integral part of Japanese cuisine. And out of all the different types of seafood, which fish is the best?

First, let's talk about salmon. Salmon is a high-quality fish with flavorful and moderately oily flesh that is great for sushi or sashimi. Especially during the fall to winter time period, salmon's meat becomes firmer, fuller and more flavorful.

The next is tuna. Tuna is slightly tougher, but it has the advantage that its meat has a deep flavor and texture. Moreover, tuna can be eaten raw or grilled, both of which will have a fascinating flavor. If you need a deep flavor, then tuna must be a wise choice.

Lastly, there is cod. Compared to other fish species, cod has a whiter and more tender flesh. Although it has a lower amount of fat, it has a unique flavor and is suitable for a variety of seasonings, especially when making a western-style fried fish steak or cooking soup, it is an unforgettable delicacy.

In short, when choosing seafood for Japanese cuisine, there is no fixed answer as to which fish is the best to choose. Rather, it depends on your individual tastes and preferences.