Types of Sashimi – A Guide to the Best Sashimi Fish & How to Enjoy It

by Oleg Nikitenko February 21, 2025

Types of Sashimi – A Guide to the Best Sashimi Fish & How to Enjoy It

Sashimi is one of the purest expressions of seafood, focusing on high-quality raw fish, masterful knife techniques, and elegant presentation. It is a staple in Japanese cuisine, appreciated for its freshness, delicate flavors, and nutritional benefits.

If you're a seafood lover or new to sashimi, this guide will help you understand:

✔ The best types of sashimi fish and their flavors, textures, and cuts
✔ Differences between sashimi, sushi, and nigiri
✔ How to cut, serve, and eat sashimi like a pro
✔ Where to buy the freshest sashimi-grade fish

🍣 What is Sashimi?

Sashimi (刺身) translates to "pierced body" in Japanese. It refers to high-quality raw fish, thinly sliced and served without rice. Unlike sushi, which includes vinegared rice, sashimi showcases the true flavor and texture of the fish.

The key to excellent sashimi lies in:

✔ Freshness – Only the highest-grade seafood is used.
✔ Knife Skills – The way fish is sliced affects texture and flavor.
✔ Presentation – Sashimi is often arranged with garnishes like daikon radish, shiso leaves, and edible flowers.

🔗 Shop Sushi-Grade Sashimi Fish

🍽️ Sashimi vs. Sushi vs. Nigiri – What’s the Difference?

Type	Description	Common Ingredients
Sashimi	Thinly sliced raw fish, served alone	Tuna, Salmon, Mackerel, Octopus
Sushi	Vinegared rice topped or rolled with fish, vegetables, or other toppings	Raw/cooked fish, rice, seaweed
Nigiri	A hand-pressed rice ball topped with raw fish	Salmon, Tuna, Shrimp, Eel

🔗 Order Fresh Tuna for Sashimi

🐟 Best Types of Sashimi Fish

1️⃣ Tuna Sashimi (Maguro) – The King of Sashimi

✔ Flavor – Mild, slightly sweet, rich umami taste
✔ Texture – Firm but tender
✔ Varieties:

Bluefin Tuna (Hon Maguro) – The most prized and expensive sashimi fish.
Ahi Tuna (Yellowfin Tuna) – A popular choice with a mild, clean flavor.
Albacore Tuna (Bintoro) – The lightest-flavored tuna, very soft and delicate.
Bigeye Tuna – Richer than yellowfin, but more affordable than bluefin.

🔗 Buy Sushi-Grade Tuna

2️⃣ Salmon Sashimi (Sake) – Buttery & Smooth

✔ Flavor – Mild, buttery, slightly sweet
✔ Texture – Silky and soft
✔ Health Benefits – High in Omega-3 fatty acids for heart health

🔗 Order Premium Salmon for Sashimi

3️⃣ Yellowtail Sashimi (Hamachi) – Sweet & Buttery

✔ Flavor – Mild, slightly citrusy, rich
✔ Texture – Buttery with a soft bite
✔ Best Served With – Ponzu sauce, yuzu, or jalapeño

🔗 Shop Fresh Yellowtail

4️⃣ Octopus Sashimi (Tako) – Firm & Chewy

✔ Flavor – Mild, slightly sweet
✔ Texture – Chewy but tender when sliced correctly
✔ Preparation – Often lightly boiled before serving

🔗 Buy Octopus for Sashimi

5️⃣ Mackerel Sashimi (Saba) – Rich & Flavorful

✔ Flavor – Bold, umami-rich, slightly salty
✔ Texture – Soft and oily
✔ Serving Tip – Often lightly cured in vinegar before serving

🔗 Explore More Seafood for Sashimi

🔪 How to Cut Sashimi Like a Pro

The way fish is sliced affects texture, mouthfeel, and taste.

🛠 Tools You Need:

✔ A Yanagiba Knife – A long, ultra-sharp Japanese sashimi knife
✔ A Clean Cutting Board
✔ Sashimi-Grade Fish

🔪 Cutting Techniques:

✔ Hira-zukuri (Rectangular Cut) – Standard ½-inch thick slices (Best for tuna & salmon).
✔ Usu-zukuri (Thin Cut) – Delicate, translucent slices (Perfect for white fish).
✔ Kaku-zukuri (Cubed Cut) – Small cubes for different plating styles.

🔗 Watch Sashimi Cutting Tutorials

🛒 Where to Buy the Best Sashimi-Grade Fish Online

To make sashimi at home, you need sushi-grade seafood from a trusted supplier.

✔ Ahi Tuna Steaks – Perfect for thick sashimi slices.
✔ Saku Tuna Blocks – Pre-cut for easy preparation.
✔ Bluefin Tuna – A premium choice for sushi lovers.
✔ Albacore Tuna – Mild and delicate flavor.
✔ Fresh Whole Tuna – Ideal for professional sushi chefs.

🔗 Shop All Sushi-Grade Fish

📌 FAQs About Sashimi

Q1: Can I make sashimi at home?

Yes! Just buy sashimi-grade fish, use a sharp knife, and eat it fresh.

Q2: How do I store sashimi fish?

Keep it chilled between 32-39°F (0-4°C) and eat within 24 hours.

Q3: Is sashimi healthy?

Yes! Sashimi is high in protein, low in calories, and rich in Omega-3s.

Q4: What is the difference between sushi-grade and regular fish?

Sushi-grade fish is flash-frozen to kill parasites, making it safe for raw consumption.

🔗 Watch Sashimi Recipe Videos

🥢 Final Thoughts – Enjoying the Art of Sashimi

Sashimi is an elegant, flavorful, and healthy way to enjoy seafood. Whether you're a fan of tuna, salmon, yellowtail, or octopus, knowing how to choose, cut, and serve sashimi will enhance your experience.

🔗 Buy Sushi-Grade Fish Online & Enjoy Authentic Sashimi at Home!