The qualities of a fish that render it suitable for sashimi include texture, firmness, moisture content of the flish, taste and color, but most important is the fat content, which should be high. Fat content is a natural phenomena which will vary by species as well as with the overall movements of the fish, its feeding behavior prior to capture and the characteristics (mainly water temperature) of its natural habitat. Sashimi experts will also differentiate quality with considerations to the various sizes of particular species of fish, as well as with consideration to the various cuts of an individual fish. The major differentiation lies between the fattier, outer layer of the flesh (Closest to the skin) called the "toro" and the inner part of the flesh which is referred to as "Akami." In most of the fish markets in Hawaiian Islands, the Tuna's are sold in loin sections, and Tuna cross-cuts will yield both toro and akami for the purchaser. The most popular Hawaiian Fish that are being purchased for Sashimi include: Bigeye Tuna, Yellowfin Tuna, Onaga, Ehu, Uku, Opah and many other species including the Marlins if the fat content is right.
Ainame Greenling
Aji Mackerel, Jack
Aka-Gai Clam, Arkshell
Akamanbo Opah
Akauo Monkfish
Akodai
Akou-Dai Rockfish, Red
Amadai Tilefish
Amaebi Prawn, Sweet
Anago, Hamo Conger Eel
Ankou Monkfish
Aoyagi Clam, Surf
Asari Clam, Short Necked
Awabi Abalone
Ayu Smelt
Baigai Whelk
Bora Mullet, Gray
Buri Yellowtail, 4+Yrs (3 ft)
Dojyou Loach
Ebi Shrimp, Freshwater Pink
Ebodai Butterfish
Eso Lizardfish
Ezobora Whelk
Fuefukidai Emperor
Fugu Puffer
Globefish
Funa Carp
Garigani Crayfish
Gin-Sake Salmon, Coho
Hakkaku Sculpin
Hamachi (Osaka region) Yellowtail, 1+Yrs (1 ft)
Hamaguri Clam
Hanasaki Kani Crab, Hanasaki
Hata Grouper
Haya Dace
Haze Goby
Higedara Lingcod
Hiraaji Jack
Hirame Fluke, Flounder
Hiuchidai Orange Roughy
Hoshi-Garei Flounder
Hotaruika Squid
Hotate-Gai Scallop, Giant
Houbou Sea Robin
Hoya Sea Squirt
Ibodai Butterfish
Iidako Octopus
Ika Squid
Ikanago Sand Eel
Ikura Salmon, Roe
Inada (Tokyo region) Yellowtail, 1+Yrs (1 ft)
Isaki Grunt -Or- Sweetlips
Iseebi Lobster
Ishidai, Ishigakidai Knifejaw
Ishimochi Guchi Croaker
Itoyoridai Threadfin Bream
Iwana Char
Iwashi Sardine
Jnada Yellowtail
Kaj I Ka Sculpin
Kamasu Barracuda
Kamasusawara Wahoo
Kani Crab (All Kinds)
Karei Flounder
Kasago Rockfish
Katsuo Bonito Small Tuna
Kawahagi Triggerfish
Kawahgi Filefish
Kegani (Kani) Crab, Kegani
Kijihata Grouper
Kink Thorneyhead
Kinme Alfonsino
Kinmedai Alfonsino
Kintokidai Bigeye
Kisu Japanese Whiting
Kobudai, Budai Parrotfish
Kochi Flatfish
Kohada Gizzard Shad
Koi Carp
Koika Cuttlefish
Konoshiro Gizzard Shad
Koshodai Grunt -Or- Sweetlips
Kurage Jellyfish
Kurodai Porgy
Kuruma-Ebi Shrimp, Tiger Prawn
Kyabia Caviar
Kyurino Smelt
Ma-Dako Tako Octopus
Ma-Ika Cuttlefish
Madai Sea Bream
Maguro Tuna
Maiwashi Sardine
Makogarei Flounder
Managa Tsuo, Echiopia Pomfret
Manboh Sunfish, Ocean
Mandai Opah
Mebaru Rockfish
Medal Bluenose
Mejiro (Osaka region) Yellowtail, 3+Yrs (2 ft)
Mekajiki Swordfish
Miru-Gai Clam, Geoduck
Mizudako Octopus
Mizuik Squid
Mongoika Cuttlefish
Mongorakawahagi Triggerfish
Namako Sea Cucumber
Nibe Croaker
Niji-Masu Trout, Rainbow
Nishin Herring
O’hyou Halibut
Odori Shrimp, Tiger Prawn
Okamasu Barracuda
Okamsu
Onagadai Snapper
Saba Mackerel
Saira Saury
Sakana
Sake Salmon, Chum
Same Shark
Samma Saury
Sanma Saury
Sawagani River Crab
Sayori, Savori Halfbeak
Sazae Top Shell
Sazae Turbot, Shell
Shinko Shad
Shiira Mahi-Mahi
Shimaaji Jack
Shishamo Capelin & Roe
Shita-Birame Sole
Shizu Butterfish
Suji-Ko Salmon, Roe
Sukesodora Pollock & Roe
Sumiika Cuttlefish
Surumeika Squid
Suzuki Sea Bass
Swara Mackerel, Spanish
Tachiuo Cuttlefish
Tai Sea Bream, Red Snapper
Tako Octopus
Tara Cod & Roe/Milt
Tarumi Feuda Snapper
Tenegadako Octopus
Tobiuo Flying Fish
Torigai Cockle
Toro Tuna
Tsubasu (Osaka region) Yellowtail, 6 months (4″)
Tsubugai Whelk
Umazurahagi Triggerfish
Unagi Eel
Uni Sea Urchin Roe
Wakasagi Smelt
Wakashi (Tokyo region) Yellowtail, 6 months (4″)
Warasa (Tokyo region) Yellowtail, 3+ years (2 ft)
Yamame Salmon, Cherry -Or- Masu
Yariika Squid
Y Anagi-Garei Flounder
Zuwai-Gani Crab, Snow
