Practically any fish can be eaten as sashimi. In Singapore, tuna Singapore products, salmon, and kingfish are commonly used for sashimi in Japanese dining establishments.
Types of cuts
When talking about sashimi, it is commonly mistakenly alluded to as just slices of raw fish. However, sashimi belongs to Japan’s gastronomic heritage and includes the slicing and the creative facet of the fish’s cooking composition. 
Hira-zukuri
The hira-zukuri (rectangular slice) cut is the most common. Beginning with the right side of the fillet (for right-handers), draw the knife from its base to its peak in a single vertical stroke. This is for a tiny piece of fish between half a centimeter to greater than 1cm wide. The details are stacked like publications on a shelf. This cut is frequently used for tuna, salmon, and kingfish. The hike-zukuri method isn’t differentiated from the others by the density of the amount. Yet, by arranging the slices throughout the cutting – some fish needs to be handled as little as feasible so it’s placed immediately after slicing. This is what makes the distinction between hiki-zukuri and hira-zukuri. Many other methods can be included in this list, but what’s important to keep in mind is that sashimi is a complicated art.
Usu-zukuri
The tilted usu-zukuri (thin piece) cut starts from the left of the fillet, drawing the blade at an almost horizontal angle across the grain, creating a very slim, diagonal cut ideal for solid, white fish with narrow fillets like bream, flounder, and whiting.
Kaku-zukuri
Various other cuts, such as the Kaku-zukuri (square piece), produce little dice of thick, soft fish like tuna, and the ito-zukuri (thread slice) creates thin slivers of narrow fish seafood like garfish and squid.
Potential risks
Sushi isn’t generally ground up or combined with other kinds of fish, as land creatures commonly are, making infection more probable. Raw fish at a sushi restaurant is usually caught in chillier waters and frozen before consumption. The freezing is important since it eliminates any worms or other parasites in the fish. When it concerns meat, freezing doesn’t eliminate E. coli or any of the different microbes that can make you sick– yet the high temperatures used in cooking will. Nonetheless, this isn’t to say that uncooked fish is totally without risk. Uncooked fish can still hold microorganisms or parasites that can bring about gastrointestinal disorders or infections, so it’s important to know how to pick raw fish carefully. If you’re resolved to create your own ceviche, as an example, ensure you patronize a high-grade fishmonger who knows you intend to serve raw or cured fish. Or else, anything that has been flash-frozen is the safest.
