Sashimi appetizers

Learn which are best and how to reduce any risks. Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. He has expertise in wild foods sashimi appetizers has written over 1,000 recipes.

Elizabeth Ward, MS, RDN is a registered dietitian and experienced nutrition communicator who has educated people about nutrition for nearly 15 years. Her counseling experience prepared her to translate the science of nutrition into practical advice in her career as a writer, consultant, and public speaker. She is the author of several books about nutrition and health, and has been writing for magazines and online sites for nearly two decades. Please note that certain high-risk populations should avoid raw seafood.

They include those with compromised immune systems, pregnant women, children under age five and adults over 65. This can be an issue if you’ve not dined in one before. Tuna: A top choice, go with any sort of tuna, including bluefin, yellowfin, bigeye, skipjack, bonito, and albacore. There are a few rarer ones as well. Salmon: Though it is popular and commonly used for sushi, this particular fish does come with concerns about parasites. Be sure to freeze it first. Clams, Scallops, and Abalone: These mollusks are quite popular options.

However, you’ll want to avoid oysters. While they are tasty raw, oysters don’t go well with sushi rice. Yellowtail: This is a type of jackfish called hamachi in Japanese. For many people, it is a favorite raw fish. Halibut or Flounder: The English names of these fish may not appear on a sushi menu. In sushi-speak, they are known as hirame.