Tuna (金枪鱼): "Maguro is often used in sushi and sashimi, prized for its rich flavor and texture."
Salmon (三文鱼):
"Sake is a popular choice for sushi and is known for its vibrant color and buttery texture."
Yellowtail (鰤鱼 / 黄尾鱼):
"Hamachi, or yellowtail, is a delicious fish often served raw in sushi or sashimi."
Mackerel (鲭鱼):
"Saba, or mackerel, is commonly pickled or served as sushi, offering a bold flavor."
Squid (鱿鱼):
"Ika, or squid, is enjoyed in various Japanese dishes, such as sushi, tempura, and sashimi."
Shrimp (虾):
"Ebi, or shrimp, is a versatile seafood used in tempura, sushi, and other dishes."
Scallop (扇贝):
"Hotate, or scallop, is a sweet and delicate shellfish often served in sushi or grilled dishes."
Eel (鳗鱼):
"Unagi, or freshwater eel, is commonly grilled and glazed with a sweet soy-based sauce.
Sea Urchin (海胆):
"Uni, or sea urchin, is a delicacy appreciated for its rich, creamy, and briny flavor."
Octopus (章鱼):
"Tako, or octopus, is often served in sushi or as a sashimi, prized for its chewy texture."
Clam (蛤蜊):
"Asari, or clams, are often used in miso soup or served as a topping for noodles."
Tiger Prawn (虎虾):
"Kurumaebi, or tiger prawns, are large, sweet shrimp often featured in tempura dishes."
Anchovy (凤尾鱼):
"Iwashi, or anchovies, are small fish commonly used in Japanese cooking for their savory taste."
Sardine (沙丁鱼):
"Iwashi, or sardines, are often grilled and enjoyed as a flavorful side dish or sushi topping."
Cod (鳕鱼):
"Gindara, or black cod, is a popular fish for grilling, often marinated in miso for added flavor."
Mullet Roe (子宫鱼籽):
"Karasumi, or mullet roe, is a delicacy often served thinly sliced and enjoyed with sake."
Herring (鲱鱼):
"Nishin, or herring, is commonly marinated in sweet vinegar and served as a side dish."
Sea Bass (鲈鱼):
"Suzuki, or sea bass, is a versatile fish used in various Japanese dishes, including sushi."
Ebi (虾夷小姑鱼):
"Shishamo, or smelt fish, is often grilled and enjoyed whole, including the roe inside."
Sea Bream (鲷鱼):
"Tai, or sea bream, is a popular fish in Japan often used in celebrations and special occasions."
Pufferfish (河豚):
"Fugu, or pufferfish, is a delicacy in Japan known for its potentially poisonous parts, prepared by licensed chefs."
Japanese Halfbeak (鳝鱼):
"Sayori, or Japanese halfbeak, is a slender fish often served as sashimi for its delicate taste."
