For many diners in Hong Kong, sashimi is the purest expression of Japanese cuisine, raw fish sliced with precision and served without rice, allowing the quality of the seafood to speak for itself. Whether you are at a high-end omakase counter in Central or picking up a takeaway box from a supermarket in Causeway Bay, understanding the different types of sashimi fish can transform your dining experience. This guide covers the most common sashimi varieties you will encounter, from the deep red of maguro to the buttery richness of hamachi, and explains what to look for, when to eat them, and how they are best enjoyed.

Hong Kong is one of the world's largest importers of premium Japanese seafood, with over 2,500 tonnes of fresh and frozen fish arriving each year, according to industry estimates. Tsukiji Market (now Toyosu Market) in Tokyo sends daily shipments to the city, and local distributors such as Isetan, City’super, and Yamafuku supply restaurants and retailers. Knowing the fish is the first step; knowing how to order and eat it is the next. For a deeper dive into the broader context, read The Complete Guide to Japanese Food in Hong Kong.

Maguro (Tuna)

Maguro is arguably the most iconic sashimi fish. It refers to several species of tuna, but in Japan and Hong Kong, the term usually covers three main types: hon-maguro (bluefin tuna), minami-maguro (southern bluefin), and kihada-maguro (yellowfin). The highest grade comes from bluefin, which can fetch prices above HK$2,000 per kilogram at wholesale for premium cuts. In Hong Kong, restaurants like Sushi Shikon (Three Michelin stars) and Ta-ke in Wan Chai source their maguro directly from Toyosu.

Parts of Maguro

The tuna is divided into several cuts, each with distinct fat content and texture:

  • Akami, The lean red meat from the back, with a clean, mild flavour and firm texture. It is the most common cut and often the most affordable. A typical serving at a mid-range sushi-ya in Hong Kong costs around HK$80, HK$120 for two pieces.
  • Chutoro, The medium-fatty belly, marbled with thin veins of fat. It offers a balance between richness and acidity. Prices range from HK$150 to HK$250 per serving.
  • Otoro, The fattiest part of the belly, prized for its melt-in-the-mouth texture. Otoro can cost upwards of HK$400 for a two-piece nigiri at a high-end restaurant. The best otoro comes from large bluefin tuna weighing over 200 kg.

When ordering maguro sashimi, look for a deep, uniform colour with no brown spots or gaping in the flesh. Fresh maguro should have a faint oceanic smell, not a fishy one. For tips on how to request specific cuts, see How to Order Sushi.

Hamachi (Yellowtail)

Hamachi, also known as yellowtail or buri in its adult stage, is a warm-water fish prized for its buttery texture and high fat content. In Japan, the fish is farmed extensively in the waters of Kyushu and the Seto Inland Sea. The name changes as the fish grows: wakashi (under 40 cm), inada (40-60 cm), hamachi (60-80 cm), and buri (over 80 cm). In Hong Kong, hamachi is almost always farmed and arrives fresh or frozen from Japan. A whole hamachi from a reputable supplier in Sheung Wan can cost between HK$600 and HK$1,200 depending on size and season.

Hamachi has a distinctive rich flavour and a soft, almost creamy texture. It is best enjoyed in winter, from November to February, when the fat content is highest. In Hong Kong, you will often see it served as hamachi toro, the belly cut, which is even fattier. Some restaurants offer a comparison platter with both hamachi and kanpachi (greater amberjack), a leaner relative. For more on the variety of fillings and cuts, refer to Temaki Fillings Guide.

Sake (Salmon)

Salmon is one of the most popular sashimi fish in Hong Kong, especially among less experienced diners, because of its mild flavour and soft texture. However, it is important to note that most salmon eaten raw in Asia is farmed Atlantic salmon from Norway, Scotland, or Chile. Wild Pacific salmon is rarely served raw due to the risk of parasites. In Hong Kong, Norwegian salmon is the standard, with prices around HK$300, HK$500 per kilogram at retail. Restaurants like Sen-ryo and Itamae serve salmon sashimi at around HK$80, HK$130 for a five-piece set.

Salmon is usually cut into thick slices for sashimi, and the belly (toro) is especially prized. The flesh should be bright orange with white fat lines that are evenly spaced. Avoid any piece that looks dull or has brown edges. Salmon is also commonly used in temaki (hand rolls) because its soft texture pairs well with vinegared rice and nori.

Tai (Sea Bream)

Tai, or sea bream, is a classic white-fleshed sashimi fish with a delicate, slightly sweet flavour and a firm, clean texture. In Japan, it is considered a celebratory fish, often served at weddings and New Year feasts. The most common species in Hong Kong is madai (red sea bream), which is wild-caught in the waters around Kyushu and Shikoku. Wild madai is seasonal, peaking in spring (March to May). Farmed tai is available year-round but has a softer texture and less pronounced flavour.

Tai is often served as kobujime, lightly cured with kombu (kelp) for a few hours to firm the flesh and add umami. In Hong Kong, you can find tai sashimi at specialist sushi counters like Sushi Kuu in Tsim Sha Tsui, where a set of five slices costs around HK$180. The skin is sometimes lightly torched to add a smoky note. For a guide to different sashimi cuts, including how tai is typically sliced, see Sashimi Cut Guide.

Hirame (Flounder / Halibut)

Hirame, also known as halibut or flounder, is a flatfish with translucent white flesh and a very mild, slightly sweet flavour. It is prized for its firm, crunchy texture, especially the engawa (the fin muscle), which is the chewiest and most flavourful part. Hirame is available year-round but is best in winter when the water is cold. Most hirame served in Hong Kong is wild-caught from Hokkaido or Tohoku, and prices are high, around HK$250, HK$350 per serving for the fillet, and up to HK$500 for engawa.

Because hirame has a delicate flavour, it is often served with a simple ponzu dipping sauce or a sprinkle of sea salt and sudachi (Japanese citrus). The fish is also commonly used in sushi as nigiri, where the subtle taste allows the rice seasoning to shine. When buying hirame for sashimi at home, look for flesh that is pure white with no yellowing or red spots.

Ebi (Prawn)

Ebi refers to several types of prawns and shrimp used in sashimi. The most common are amaebi (sweet shrimp), kuruma ebi (Japanese tiger prawn), and botan ebi (large spot prawn). Amaebi is small, sweet, and often served raw with the head attached. Kuruma ebi is larger and is sometimes served raw but more often lightly boiled. Botan ebi is the largest and most luxurious, with a deep orange colour and a creamy texture. In Hong Kong, a plate of amaebi sashimi (5-6 pieces) costs about HK$150, HK$200, while botan ebi can reach HK$300 for two pieces.

Freshness is critical for ebi. The shell should be glossy and tight, and the flesh should be translucent with no black spots. Many Hong Kong diners also enjoy the deep-fried heads of amaebi, which are often served as a bonus. For more on how to eat sashimi and other raw seafood, check How to Eat Temaki, which covers dipping etiquette and hand-roll techniques.

Other Notable Sashimi Fish

Beyond the mainstays, Hong Kong’s sashimi scene offers several other excellent varieties worth exploring:

  • Katsuo (skipjack tuna), Often lightly seared (tataki) and served with ginger and garlic. It has a strong, minerally flavour. Available in spring and autumn.
  • Saba (mackerel), Usually cured with salt and vinegar (shime saba) to firm the flesh and reduce the strong taste. Saba is rich in omega-3 and is very affordable (HK$60, HK$90 per serving).
  • Uni (sea urchin), Not a fish, but a popular sashimi ingredient. The best uni comes from Hokkaido (Murasaki uni) or California (red uni). In Hong Kong, a box of premium Hokkaido uni can cost HK$400, HK$800 at a retailer like City’super.
  • Ika (squid), Thinly sliced and served raw, with a mild sweetness and a chewy texture. The skin is sometimes scored to create a delicate pattern. Ika is often served with a side of wasabi and soy sauce.
  • Tako (octopus), Usually boiled before serving, but the best sashimi-grade tako is boiled in a specific way to retain tenderness. It has a firm bite and a subtle flavour. A serving at a Japanese restaurant in Hong Kong costs around HK$100, HK$150.

For a comparison of different types of sushi and how they relate to sashimi, see Temaki vs Maki.

How to Choose and Store Sashimi in Hong Kong

Buying sashimi in Hong Kong requires some knowledge of quality indicators. Here are practical tips for selecting fish at markets and supermarkets:

  • Colour, For red-fleshed fish like maguro, the colour should be deep and even. For white fish like hirame or tai, the flesh should be translucent and white. Avoid any discolouration or browning.
  • Smell, Fresh sashimi should smell like the sea, clean and mild. A strong, fishy, or ammonia-like odour indicates spoilage.
  • Texture, The flesh should be firm and spring back when pressed lightly. If it leaves an indentation, it is past its prime.
  • Source, Buy from reputable vendors. In Hong Kong, Yamafuku on Queen’s Road East, Sakura in Wan Chai Market, and the seafood counters at Isetan in Tsim Sha Tsui are known for high-quality imported fish.
  • Storage, Keep sashimi in the coldest part of your refrigerator (0-4°C), ideally on a plate covered with plastic wrap. Eat within 24 hours of purchase. Never freeze sashimi-grade fish at home, it ruins the texture.

If you are preparing sashimi at home, a sharp knife is essential. The yanagiba, a long, single-beveled knife, is the traditional tool for slicing sashimi. For a beginner’s guide to making sushi at home, including rice preparation, see Sushi Rice Secrets.

Seasonality and Sustainability

Understanding seasonality can greatly enhance your sashimi experience. In Hong Kong, the best times for each fish are:

  • Maguro, Best in autumn and winter (October to February) when the fish are fattier after summer feeding.
  • Hamachi, Prime season is winter (November to February), when the fat content is highest.
  • Salmon, Available year-round from farms, but wild salmon (not typically eaten raw) peaks in summer.
  • Tai, Spring (March to May) is the peak for wild-caught madai.
  • Hirame, Winter (December to February) for the best texture and flavour.
  • Katsuo, Two seasons: spring (the “northern” run) and autumn (the “southern” return).

Sustainability is a growing concern among Hong Kong diners. Bluefin tuna stocks are under pressure, and many chefs now recommend eating chutoro and otoro sparingly. Farmed hamachi and salmon are generally more sustainable options. Some restaurants, such as Motomura in Central, highlight their use of sustainably sourced fish. For more information on sustainable seafood choices in Hong Kong, refer to the WWF Hong Kong Seafood Guide, which rates species from green (best choice) to red (avoid).

In conclusion, the world of sashimi is vast and rewarding. From the marbled richness of otoro to the delicate crunch of hirame, each fish offers a unique experience. By learning to identify quality, understanding seasonality, and knowing where to buy in Hong Kong, you can enjoy sashimi at its finest. Whether you are dining out or preparing a platter at home, this guide will help you make informed choices. For further reading, explore our other articles on Japanese cuisine.

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  • The Complete Guide to Japanese Food in Hong Kong
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  • Temaki Fillings Guide
  • Sashimi Cut Guide
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