Fish is a fundamental part of sushi. Tuna is one of the most used to make this delight, both red and light, although red is much more appreciated for sushi (and more expensive). Depending on the type of sushi, some cuts or others of tuna will be used , but the akami cut is the most used due to its value for money. The chu-toro and the o-toro are cuts that are also used a lot.
Salmon is another of the fish that we can find the most in sushi near me, using especially its loin and belly. The eel is a true wonder to make sushi, although it must always be cooked , it is never served raw. We also find other fish, although to a lesser extent, such as mackerel, bonito or swordfish.
Most of these fish are eaten raw , except in exceptional cases such as eel. This can lead to problems such as Anisakis , an intestinal parasite that lives in fish and can be passed to humans through consumption. Due to this, it is best to use frozen fish or freeze the fresh fish that we use at -20º C for a week. This way we will eliminate any parasite that could be in the fish.