The delectable art of sashimi is about simplicity and experiencing the pure, natural flavor of fish. Sashimi-grade fish is fresh and specifically prepared to be safely consumed raw. Here are the seven best types of fish for sashimi that any enthusiast must try:

1. Bluefin Tuna (Maguro) – Revered for its rich flavor and buttery texture, Bluefin tuna is often considered the pinnacle of sashimi. The belly area, known as toro, is particularly prized.

2. Salmon (Sake) – Known for its vibrant color and smooth taste, salmon is a popular choice internationally for sashimi lovers. Its high fat content makes it incredibly flavorful.

3. Yellowtail (Hamachi) – Yellowtail has a delicate, creamy taste and a firmer texture, which makes it a favorite among those who enjoy nuanced flavors in their sashimi.

4. Halibut (Hirame) – With its sweet, mild flavor and pleasing firm texture, halibut is often presented as a white and refined option in the world of sashimi.

5. Mackerel (Saba) – Mackerel is well-known for its intense rich flavor. It’s typically served with a garnish like ginger or scallions to balance its strong taste.

6. Octopus (Tako) – Although not technically a fish, octopus is a sashimi staple due to its unique texture and slightly sweet taste when sliced thinly.

7. Sea Bream (Tai) – Sea bream is another white-fleshed fish that’s celebrated for its subtle flavor and pleasant chewiness that connoisseurs adore.

Each of these fish offers a distinct experience when enjoyed as sashimi, inviting lovers of raw seafood to explore different flavors and textures that are artfully presented on the plate.