sashimi

Fish for sashimi is usually sliced into pieces about 1 inch wide by 1-1/2 inches long by 1/4 inch thick.

• maguro, tuna
• toro, fatty tuna belly
• shiro maguro, albacore
• hamachi, yellowtail
• katsuo, bonito
• kohada, Japanese shad
• saba, mackerel
• sake, salmon
• tai, porgy, red snapper
• hirame, halibut
• suzuki, sea bass
• unagi, freshwater eel
• anago, sea eel
• tako, octopus
• ika, squid
• awabi, abalone
• mirugai, geoduck clam
• torigai, Japanese cockle
• aoyagi, Japanese red clam
• akagai, pepitona clam
• kobashira, small scallops
• kaibashira, large scallops
• kani, crab
• ebi, cooked prawn
• ama ebi, raw prawn
• ikura, salmon roe
• uni, sea urchin roe
• tobiko, flying-fish roe
• masago, capelin roe
• tamago, hen's egg omelet