What is the best sushi fish to eat? A Guide to Flavor and Safety

November 23, 2025 •

4 min read

Over 45,000 tonnes of Norwegian salmon were sold to Japan by 2000, cementing its place in modern sushi culture. However, the concept of the absolute 'best' sushi fish is a matter of personal preference, balancing taste, texture, and food safety standards.

Quick Summary

This guide explores popular sushi fish like tuna, salmon, and yellowtail, detailing their distinct flavor profiles and textures. It also explains crucial safety measures, dispels the myth of 'sushi-grade' labels, and covers sustainable choices for a superior dining experience.

Key Points

Tuna Offers Versatility: Different cuts like otoro and akami provide a range of fatty and lean textures, catering to various tastes.
Farmed Salmon is Often Safer: Most raw salmon for sushi is farmed to minimize parasite risk, unlike wild-caught options which are typically not used raw for sushi.
"Sushi-Grade" is Unregulated: The term is not legally defined; it relies on trust in the supplier's handling, sourcing, and freezing practices.
Freshness is Key: The best sushi fish should have bright eyes, firm flesh, and a fresh ocean-like smell, with no overpowering 'fishy' odor.
Mackerel is Cured: To prepare mackerel (saba) for sushi, it is typically cured with vinegar to preserve it and improve its flavor and safety.
Fat Content Affects Flavor: Higher fat content, like in otoro or hamachi, results in a richer, melt-in-your-mouth experience, while leaner cuts offer a cleaner taste.
Cooked Options Exist: For those hesitant about raw fish, cooked seafood options like unagi (eel), tempura shrimp, and crab are widely available and delicious.

Sushi, a delicate and precise art, relies heavily on the quality and type of fish used. For enthusiasts and newcomers alike, choosing the right fish is key to an authentic and enjoyable experience. The 'best' choice is subjective, influenced by factors from fat content and texture to safety and sustainability. This article dives into the different types of fish most prized for sushi and what to consider when making your selection.

The Prime Cuts: Popular Choices and Flavor Profiles

When you sit at a sushi bar, you'll see a variety of fish, each offering a unique sensory experience. Here are some of the most common and beloved options:

Tuna (Maguro)

Known as the king of sushi fish, tuna is a staple for a reason. It offers a rich, meaty flavor with a firm yet tender texture. Different cuts provide varying levels of fat and intensity:

Akami: The lean red meat, abundant and with a clean, light taste.
Chutoro: Medium-fatty tuna belly, prized for its buttery texture and balanced flavor.
Otoro: The fattiest cut from the belly, melting in your mouth with an intense sweetness and richness.

Salmon (Sake)

Salmon is popular for its buttery flavor and silky texture. Historically, using raw salmon in sushi was a Norwegian innovation that gained widespread acceptance. For safety, the salmon used for sushi is almost always farm-raised, as farmed fish are less susceptible to parasites than their wild counterparts.

Yellowtail (Hamachi)

This fish is famous for its rich, buttery taste and firm texture. Hamachi has a mildly sweet and fatty flavor that makes it a favorite for both sashimi and nigiri. It's a great option for those who enjoy a richer fish but find tuna too overwhelming.

Snapper (Tai) and Sea Bass (Suzuki)

Tai and Suzuki are examples of white fish with mild, delicate, and slightly sweet flavors. Their firmer texture provides a pleasant contrast to fattier fish. Tai is often considered a luxury fish in Japan.

Essential Safety and Quality Considerations

Eating raw fish requires strict quality and handling standards to ensure safety. It is a misconception that the term 'sushi-grade' is a regulated standard. Instead, look for these indicators of high quality:

Freshness: The fish should have a clean, ocean-like smell, not a strong, fishy odor. A whole fish should have clear, bright eyes and firm, shiny flesh.
Freezing: Most fish intended for raw consumption must be frozen at a specific temperature for a set period to kill parasites, according to FDA guidelines. This practice is common even in high-end sushi restaurants.
Reputable Source: Always purchase sushi fish from a trusted fishmonger or market that understands and follows proper handling and storage procedures.

Exploring Specialized Sushi Options

For those ready to venture beyond the staples, several other options offer unique tastes and textures:

Mackerel (Saba/Aji): Known for its bold, briny flavor. It is almost always cured in vinegar before serving to preserve it and enhance its flavor.
Eel (Unagi): A rich, smoky-flavored fish with a tender texture. Unagi is always served cooked, often with a sweet sauce.
Octopus (Tako): With a firm and slightly crunchy texture, boiled octopus is a common sushi item.
Scallop (Hotate): Offers a creamy texture and sweet, rich flavor when served raw.

Sushi Fish Comparison


Fish	Flavor Profile	Texture	Best For	Considerations
Tuna	Rich, meaty (Akami) to buttery, fatty (Otoro)	Firm, but melts (Otoro)	Sashimi, Nigiri	High-end cuts can be expensive.
Salmon	Buttery, rich, delicate	Silky, delicate	Rolls, Nigiri	Primarily farmed for safety.
Yellowtail	Mild, rich, fatty	Buttery, firm	Sashimi, Nigiri	Excellent gateway for richness.
Snapper	Mild, sweet	Lean, firm	Nigiri	Delicate flavor complements rice.
Mackerel	Bold, briny, oily	Firm	Cured Sushi (Shimesaba)	Always cured in vinegar for safety and taste.
Eel (Unagi)	Rich, smoky, sweet	Tender	Cooked Rolls	Always served cooked.

Conclusion

Ultimately, the best sushi fish to eat is a matter of personal preference. For beginners, the mild and buttery flavors of salmon and the delicate notes of lean tuna are excellent starting points. Adventurous eaters may enjoy the rich, fatty experience of otoro tuna or yellowtail, while those who prefer a more robust flavor might gravitate toward mackerel. No matter your choice, prioritize safety by sourcing from reputable establishments and enjoying the freshest fish possible. The key is to savor the journey through the varied and exciting world of sushi.

For more information on safe seafood preparation, visit the U.S. Food & Drug Administration (FDA) website.

A Final Word on Sustainability

As with any seafood, consider the source and sustainability of your sushi fish. Resources like the Monterey Bay Aquarium's Seafood Watch guide can help you make informed and eco-conscious decisions.

FDA Recommendations on Parasite Destruction Procedures

Frequently Asked Questions

For beginners, the best options are typically mild-tasting and have a soft, non-intimidating texture. Farmed salmon, with its buttery and delicate flavor, is a popular choice. Lean cuts of tuna (akami) are also excellent as they are not overly fishy and have a clean taste.

Freshness is paramount. A high-quality fish for sushi should have clear, bright eyes (if whole), firm and resilient flesh that springs back when touched, and a clean, ocean-like smell. Avoid any fish with a strong, unpleasant 'fishy' odor.

Tuna is less prone to parasites than many other species and is often deemed safe for raw consumption without prior freezing, according to some experts. However, freezing is a widely accepted practice for killing parasites in many other types of fish.

In the United States, 'sushi-grade' is a marketing term, not a legally defined food safety standard. It is meant to indicate that the fish has been handled and processed in a way suitable for raw consumption, often including proper freezing.

Mackerel (saba) spoils quickly, so it is traditionally cured with salt and then marinated in vinegar before being served as sushi or sashimi. This process, known as shimesaba, both preserves the fish and enhances its bold, briny flavor.

These terms refer to different cuts of tuna. Maguro is the lean red meat. Chutoro is the medium-fatty belly cut. Otoro is the fattiest cut from the belly, known for its rich, melt-in-your-mouth texture.

No, not all sushi seafood is raw. For instance, eel (unagi) is always cooked, and many rolls feature cooked ingredients like tempura shrimp or imitation crab (kani).