Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D. In Japanese cuisine, salmon prepare as sashimi, sushi, grill, and teriyaki.
A tuna is a saltwater finfish that belongs to the tribe Thunnini. In Japanese cuisine, pepare as seared bonito and raw in sushi and sashimi , it is also smoked and dried to make katsuobushi or okaka, the central ingredient in dashi.
Japanese amberjack or yellowtail is a direct translation of Hamachi. They are eaten either cooked or raw, and are a seasonal favourite in the colder months when the meat must have higher fat content. In Japanese cuisine, Hamachi prepare as sashimi, sushi or bake.
The low fat flesh of the tilapia is white (sometimes tinged with pink), sweet and fine-textured. It's suitable for baking, broiling, grilling and steaming. The tilapia is also called Hawaiian sun fish. In Japanese cuisine, tilapia prepared as Sushi, Sashimi, and Pan-Seared.
Scallop is the adductor muscle in one shell, which is white and meaty, and the roe, called "coral", which is red or white and soft. In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.
Sweet shrimp is a direct translation of amaebi (ama meaning sweet). Amaebi, although smaller, has a more concentrated taste than the botan shrimp, and because of its smaller size, normally used for sashimi or sushi.