The Best Type Of Fish To Use When Making Sashimi At Home

Tuna (Maguro): A classic choice with rich, buttery flavor.

Salmon (Sake): Popular for its smooth texture and mild taste.

Yellowtail (Hamachi): Known for its firm texture and slightly sweet flavor.

Sea Bream (Tai): Offers a delicate, clean taste.

Mackerel (Saba): A bold, oily fish that pairs well with pickled flavors.

Scallops (Hotate): Sweet and creamy, perfect for sashimi.

Freshness is key: Always buy sushi-grade fish from a reputable source.

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