Sashimi, also known as sashimi, is a dish that uses fresh fish as the main ingredient and is carefully sliced and eaten as is. Its deliciousness lies not only in the freshness of the fish, but also in the unique taste and flavor of different types of fish. Let's take a look at a few common sashimi fishes.
1. Salmon.
Salmon is one of the most popular fish in sashimi. The meat is tender, smooth and rich in high-quality protein, unsaturated fatty acids, and rich in vitamins and minerals. The orange-red flesh of salmon is rich in astaxanthin, which has a good antioxidant effect. When eating, it can be served with soy sauce, wasabi and other seasonings to add flavor.
2. Tuna.
Tuna, also known as tuna, is a great addition to sashimi. The meat is firm and delicious, rich in nutrients such as protein, minerals and vitamin D. Tuna is high in fat, but most of it is unsaturated fatty acids, which are beneficial for cardiovascular health. To eat, you can pair the tuna fillet with shredded green onions, shredded ginger and other ingredients, and drizzle with lemon juice or soy sauce to enhance the taste.
3. Sea bass. Sea bass is a common sashimi fish with tender flesh and a sweet taste. Sea bass is rich in high-quality protein, minerals, and vitamins, especially minerals such as calcium and phosphorus, which contribute to bone health. To eat, the sea bass fillet can be served with shredded vegetables, seaweed, and other ingredients, and served with soy sauce and wasabi to create a refreshing taste.
Fourth, sea bream. 
Sea bream is a high-grade sashimi fish with tender flesh and a delicious taste. Sea bream is rich in high-quality protein, a variety of amino acids and minerals, especially trace elements such as zinc and selenium, which have good antioxidant and anti-aging effects. To eat, you can pair sea bream flakes with ginger, shredded green onions, and other ingredients, and serve them with sake or rice vinegar to enjoy the original flavor.