What Is the Best Fish for Sushi?
Some fish are more susceptible to sushi than others, so you should familiarize yourself with fish species before blindly purchasing something with a sushi grade certification, especially if you intend to eat it raw. Here are the most common types of fish (excluding shellfish) used in raw sushi or sashimi.
Tuna – Tuna is resistant to parasites, so it’s one of the few species of fish considered safe to eat raw with minimal processing. This includes albacore, bigeye, bluefin, bonito, skipjack, and yellowfin tuna.
Salmon – If you're purchasing salmon for raw consumption, you should avoid wild caught and go with farmed salmon. Wild salmon spend most of their lives in freshwater, where they are at a higher risk of contracting parasites. Aquacultures raise salmon on parasite-free diets, so they’re safer to eat.
Yellowtail – Sushi menus often list yellowtail under its Japanese name, hamachi. Yellowtail can be high in mercury, so eat it in moderation.
Halibut/ Flounder – The terms halibut and flounder are interchangeable. Flounder is an umbrella term that categorizes the entire flatfish family, including halibut. Hirame is the Japanese word for halibut/flounder.
Gizzard Shad – This is also known as kohada.
Mackerel – This fish is also called saba or aji. Mackerel is usually treated with vinegar before serving and can be high in mercury.
Seabass – Also known as tai or Suzuki, this fish is generally treated with vinegar before serving. It is high in mercury and should be eaten in moderation.
Farmed Fish – Fish raised in aquaculture are less likely to contract parasites and are considered safer to consume raw.
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