Squid has a tough texture to it.  With sweet flavors, requires a bit more chewing, but the flavors in each chew is explosive.  Click here for more details on Ika.

A small and tasty fish that is served with a dash lemon juice.  Very affordable and one of the healthiest fish.

Sea eel is cook lightly until it become soft.  Soft in texture and light. Sauce is used is a combination of eel juice, soy sauce, rice wine, and sugar

A shelffish high in glycogen which gives its taste and sweetness. Very soft in texture.

Roe is the fully ripe internal egg masses in the ovaries. The roe of the Salmon is removed and marinated in soy sauce and sake.  It is then wrapped in Nori.

A quite recent addition to Japanese sushi but is very popular in North America. Salmon that is typically used in sushi today is farm raised. Salmon is a popular choice because it has a rich and flavorful taste and it is also very healthy.  To get the best taste Read More on Sushi Grade Salmon.

Red Snapper is a white fish and is prepared several ways(Aged, Skin is only served, and marinated with Kombu)  Popular is the skin preparation of the Red Snapper, considered lighter in texture than other fishes.

Low in price since this type of fish is abundant. One of the most healthiest type of fish but not very popular.  Served cooked but can eaten Raw(must eaten after caught) Oily and dry texture.  Tends to spoil fast, so do not take out.

Takois is sliced thinly because of hard texture and is eaten raw.  Sushi Chef's prepare the octupus by massaging the meat and infusing it with Daikon radish to increase tenderness.  It is wrapped onto the rice with a nori belt because it doesnt stick well to the rice.

Halibut has a light and earthy taste.  A good starter when eating Sushi.