Sushi is traditionally a Japanese dish, but it continues to become more and more popular in the United States. To create unique, delicious flavors, Japanese chefs use specific types of fish for their sushi. Before you visit a Japanese restaurant or make sushi at home, check out some of the most popular types of fish to use for sushi.

Yellowtail (Hamachi)

Referred to as hamachi in Japanese, yellowtail is often served raw. This fish is well-known for its light, buttery texture and sweet, mild flavor. If you like a soft, buttery fish, then yellowtail is a great option for sushi. Since this fish isn’t very firm, it’s easy to cut into thin slices for sushi and other Japanese dishes.

Albacore Tuna (Bintoro)

Albacore tuna, called bintoro in Japanese, is a firm fish with a white or light pink color. The taste is mild and pleasant, so you won’t find an overwhelming “fishy” taste when you eat albacore. Because this fish is firm with a steak-like texture, Japanese chefs use special knives to prepare it. One of the uses of the Japanese deba knife is to slice and debone fish, and chefs often use it to slice albacore for sushi.

Salmon (Sake)

When discussing the most popular types of fish to use for sushi, you have to mention salmon. Salmon has a rich, unique taste, and people enjoy this fish both raw and cooked. It’s also very oily, and it’s not as light and delicate as yellowtail.

Freshwater Eel (Unagi)

Unagi is the Japanese term for freshwater eel. Surprisingly, freshwater eel is a very popular and delicious fish to use for sushi. It has a subtly sweet taste and a slightly chewy texture. Even though many people think they’re the same, freshwater eel and saltwater eel—which is known as anago—are different.