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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