A type of jack, it's renowned for its tender texture and buttery taste, which makes it a great choice for making yellowtail sashimi on rice. The most important factor is to make sure you buy fish ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

Various types of tuna – particularly yellowfin and skipjack tuna – are also used for the canning industry. Serious sustainability issues surround this fish, particularly when whole shoals are ...

There are over 120 species of puffer fish, and 22 different kinds are approved ... where it's served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake.