Types of ‘Sashimi’ you should know

Apart from Sushi, Sashimi is also one of the famous Japanese foods. Sashimi is raw fish that is cut into small and thin bite-size pieces. This way, we can eat the real and natural taste of the fresh fish and seafood. Sushi has rice but Sashimi is without rice and the meat is not cooked before eating. The main part of making good Sashimi is high-quality fish that is fresh and clean. 

Japanese love to eat Sashimi with Shoyu or soya sauce and wasabi. Moreover, they eat with shredded radish, pickled ginger, or Shiso leaves as well.

Main types of Sashimi

1. Maguro or Tuna

Fresh tuna can be found in almost every Japanese restaurant as it is high-quality fish. The best part of tuna called “Aakami” in Japanese is the dark red part on the middle of the side. The meat is tight and has less fat. It has low calories but high protein. 

Another good part of tuna is Shutoro and Otoro which are parts of tuna that have more fat and most fat, respectively. The reason why it is popular is that it is tasty and gives you a melt-in-your-mouth feeling. That is why Otoro is the most expensive part of tuna as well.

2. Salmon

Salmon is also another high-quality fish that is used a lot to make sashimi as it is a type of fish that has nice color, is soft, full of fats, and tasty.

3. Hamachi or yellowtail 

Hamachi has white and slightly pink colors that make it look tasty. It tastes good because it has high fat as well. 

4. Tako or Octopus 

Tako is used in various kinds of food in Japan such as Takoyaki and Sashimi. It has a tight tissue and a slightly sweet taste.

5. Amebi or Sweet shrimp

Apart from raw fish, sweet shrimp is also used a lot as Sashimi by taking the hard skin off.

6. Saba or Japanese Mackerel

Shime saba is a cured mackerel fillet that is great for sashimi as well as sushi topping. It is very simple to make and so tasty.

7. Ika or Squid

Ika is the sliced raw squid. The translucent white flesh of the ika's mantle has a firm texture and a mild flavor.

8. Hotate or Scallops

Hotate is arguably one of the most popular types of shellfish sushi. It has a beautiful soft and sweet meat and an incredibly delicate texture.