What fish is used to make sushi?

While there are many types of fish used in sushi, some of the most popular and commonly used include:

Commonly Used Fish:

* Tuna (Maguro): Often considered the "king" of sushi fish, tuna is prized for its rich flavor and texture. There are different types, including bluefin, yellowfin, and albacore.

* Salmon (Sake): Another popular choice, salmon is known for its oily and flavorful flesh.

* Sea Bass (Suzuki): A milder and slightly sweet fish that's versatile for various sushi styles.

* Mackerel (Saba): A fatty fish with a distinctive flavor, mackerel is often marinated before being used in sushi.

* Yellowtail (Hamachi): A firm and flavorful fish that's often served as sashimi or in nigiri.

* Swordfish (Kajiki): A lean and meaty fish with a strong, savory flavor.

* Eel (Unagi): Usually served grilled and glazed with a sweet sauce, eel adds a unique flavor to sushi.

* Octopus (Tako): Often marinated and served as sashimi or in nigiri, octopus has a chewy texture.

* Shrimp (Ebi): A versatile ingredient that can be grilled, steamed, or served raw in sushi.

* Crab (Kani): Often used in imitation crab meat, crab adds a sweet and delicate flavor to sushi.

Other Fish Used:

* Flounder (Hirame)

* Snapper (Tai)

* Grouper (Mebaru)

* Sea Bream (Tai)

* Red Snapper (Akamai)

* Monkfish (Ankou)

It's important to note that freshness is paramount in sushi. The fish should be of the highest quality and carefully handled to ensure its safety and flavor.

Additionally, many types of sushi use vegetables like cucumber, avocado, and seaweed (Nori) as key ingredients.