Japanese Fish Guide: 15 Common Types of Fish in Japanese Cuisine

Many travelers come to Japan dreaming of the perfect sushi experience. While sushi is perhaps the most famous Japanese dish, Japan’s fish culture is far deeper and richer.

Japanese fish have profound cultural significance, reflecting seasonal cycles, culinary traditions, and even historical trade routes. In ancient Japan, some highways were even named after the fish transported along them, like the Saba Kaido (‘Mackerel Road’), highlighting its seafood's economic importance.

In this guide, you’ll explore 15 of Japan’s most iconic fish, learn their Japanese names, discover how to identify them, get tips on preparing them at home, uncover fun facts, and try delicious recipes that showcase each fish’s unique flavor.

1. Aji (Horse Mackerel)

Aji, or horse mackerel, is a beloved and versatile fish in Japanese cuisine. Its mild, slightly sweet flavor and firm texture make it suitable for a wide range of preparations.

Appearance: Aji is small and silvery, featuring a long, tapered body with a distinctive horizontal line of bony scales along its sides. Its back shimmers a beautiful blue-green under sunlight, making it easily recognizable in markets and on plates alike.

Habitat: This fish is found abundantly in waters around Japan, particularly along the Pacific coast and the Seto Inland Sea. While aji are caught year-round, summer is considered peak season for the best-tasting fish.

Fun Fact: In Japanese markets, aji are sometimes sold live, with their tails still flickering. This unique practice assures buyers of the fish’s freshness and quality.

Some Recipes to Try

• Aji Fry: Breaded and deep-fried, perfect with tartar sauce or lemon.
• Sashimi & Sushi: Thinly sliced raw aji, showcasing its delicate flavor.
• Aji-no-Himono: Salted and dried for a smoky, umami-rich treat.

2. Ayu (Sweetfish)

Ayu, often called sweet fish, is an iconic river fish in Japan prized for its delicate, subtly sweet flavor and fragrant aroma. Its taste reflects the pure, clear waters it inhabits, making it a seasonal favorite in Japanese cuisine.

Appearance: Ayu has a slender, golden-green body with a small mouth and soft fins. Its subtle melon-like scent adds to its unique character and culinary appeal.

Habitat & Seasonality: Ayu are born in autumn and spend winter in the ocean before migrating upstream in spring. They grow and mature through the summer and return downstream in autumn to spawn and complete their life cycle.

Due to this short, one-year lifespan, an older Japanese name for ayu is nengyo, meaning “year fish.” They are commonly found in clear rivers across Japan, especially in Gifu, Nagano, and Nara.

Fun Fact: In the Nihon Shoki, the Empress Jingu used the ayu fish to divine a victory in battle, and its name incorporated the kanji for ‘divination’.

Some Recipes to Try

• Ayu Shioyaki: Whole fish grilled with salt, often over open flames at summer festivals.
• Ayu Tempura: Lightly battered and deep-fried, creating a crispy exterior while keeping the delicate flavor intact.
• Ayu Nanbanzuke: Fried ayu marinated in a tangy mix of vinegar, soy sauce, and aromatics. Refreshing and flavorful.

3. Buri / Hamachi (Japanese Yellowtail or Amberjack)

Yellowtail, known as buri in its adult form, is a culturally and culinarily significant fish in Japan. Like many Japanese fish, it has distinct names for each life stage: wakashi (youngest), inada, hamachi, and buri (adult). Buri symbolizes success and progress, making it a traditional choice for New Year’s celebrations and festive meals.

Appearance: Streamlined, silver-blue body with a yellow stripe along its flank and a pale belly.

Habitat & Seasonality: Inhabits warm coastal waters around Honshu and Shikoku, migrating north in summer and south in winter.

Fun Fact: The Buri Kaido, one of five official highways of the Edo Period, transported prized yellowtail to landlocked regions of Nagano.

Some Recipes to Try:

• Buri Teriyaki: Simmered or glazed with soy sauce, mirin, and sake, this dish highlights the fish’s natural sweetness and umami.
• Buri Daikon: A winter classic where buri is simmered with daikon radish, soy, and sake for a comforting, flavorful meal.
• Hamachi Sushi & Sashimi: The fatty belly of hamachi is ideal for sushi or sashimi, offering a rich, melt-in-your-mouth texture.

4. Fugu (Pufferfish or Blowfish)

Fugu is one of Japan’s most infamous and luxurious delicacies, celebrated for its unique texture and subtle flavor, but also notorious for its potential danger. Certain parts of the fish, such as the liver and ovaries, contain a potent toxin, making proper preparation strictly regulated. Only chefs with a special government-issued fugu license are legally allowed to serve the fish, ensuring safety for diners. Learn more about fugu fish.

Appearance: A plump, brownish-grey fish known for its ability to inflate into a spiny ball when threatened.

Habitat: Warm, temperate waters around Japan; especially Shimonoseki is a famous center for the fugu trade.

Fun Fact: It’s neurotoxin, Tetrodotoxin, is around 1200 times more potent than cyanide, and originates from bacteria that accumulate in the organs.

Some Recipes to Try

• Tessa (Sashimi): Paper-thin slices of raw fugu, often arranged in intricate, artistic patterns.
• Fugu Nabe (Hot Pot): Chunks of fugu simmered with vegetables, tofu, and konnyaku in a light, savory broth.
• Fugu Karaage (Fried Fugu): Lightly battered and deep-fried.

5. Hirame (Flounder)

Hirame is a prized Japanese fish known for its delicate white flesh and clean, subtly sweet flavor. It is often served as sashimi, accompanied by light ponzu sauce or grated daikon radish. Winter-caught hirame is especially sought-after for its firm texture and subtle fat, making it ideal for top-grade sushi.

Appearance: Flat and diamond-shaped with both eyes on the left side; mottled brown top for camouflage and a pale underside.

Habitat: On sandy sea floors along the Pacific and Sea of Japan coasts, from Hokkaido to Kyushu.

Fun Fact: The right-eyed flounder (karei) is a different species, so sushi fans remember “left is hirame, right is karei”.

Some Recipes to Try

• Sashimi: Thinly sliced hirame, served with ponzu or grated daikon.
• Hirame Shioyaki (Grilled Flounder): Lightly salted and grilled, perfect with a squeeze of lemon.
• Hirame Nitsuke (Simmered Flounder): Slowly simmered in a sweet-savory broth of soy sauce, mirin, sake, and sugar.

6. Iwashi (Sardine)

Iwashi is a small, oily fish cherished in Japanese home cooking for its rich flavor and versatility. It can be enjoyed fresh, dried, or cooked, and plays an important role in both everyday meals and traditional dishes.

Appearance: Small, slender silver fish with blue-green backs and reflective sides; typically 10–15 cm long.

Habitat: Gather in large schools in coastal waters around Honshu and Hokkaido.

Fun Fact: To ward off evil spirits (oni), Japanese households traditionally hang the heads of dried iwashi on holly tree branches outside their doors.

Some Recipes to Try

• Grilled or Simmered Iwashi: Fresh sardines are often grilled whole or simmered with soy sauce and ginger.
• Niboshi (Dried Sardines): Used as a snack or ingredient, these dried sardines are slightly salty and umami-rich.
• Iwashi Stock (Dashi): Dried or fresh iwashi can make a savory stock, perfect for miso soup or noodle dishes.

7. Katsuo/Bonito (Skipjack Tuna)

Katsuo is foundational in Japanese cooking. When dried and smoked, it becomes katsuobushi, the essential ingredient in dashi broth, which forms the base for countless soups, sauces, and seasonings. Katsuobushi is so intensely dried and fermented that it is considered one of the hardest foods in the world, and it must be shaved with a special tool called a kezuriki grating box.

Seasonal variations:

• Hatsugatsuo: The first catch of the spring season, celebrated especially in Kochi.
• Modorigatsuo: Autumn-returning katsuo, fattier and richer in flavor.
• Katsuo Tataki: Fresh skipjack lightly seared on the outside while raw inside, a prized summer delicacy.
• Harambo: Fatty belly pieces, either grilled or gently broiled for a rich, indulgent taste.

Appearance: Torpedo-shaped fish with a dark blue top, silvery sides, and horizontal belly stripes.

Habitat: Migratory, traveling along Japan’s Pacific coast from Okinawa to Hokkaido.

Fun Fact: The skipjack tuna, with nearly 70% of its body mass in locomotive muscle, can reach speeds of up to 90 km/h.

Some Recipes to Try

• Bonito Katsuobushi & Dashi: Dried and smoked katsuo shaved into flakes to make the essential umami-rich broth used in soups, sauces, and stews.
• Katsuo Tataki: Fresh skipjack seared on the outside and raw inside, served with ginger, garlic, or ponzu. A summer favorite.
• Harambo: Grilled or gently broiled fatty belly pieces, rich and flavorful.

8. Kisu (Japanese Whiting)

Kisu, or Japanese whiting, is a long, slender silver fish prized for its delicate, lightly sweet flavor and soft texture. Its clean taste and subtle aroma make it ideal for simple preparations and refined Japanese cooking.

Appearance: Long, slender, silver fish with fine scales and a small, pointed mouth.

Habitat: In shallow sandy waters around Japan, particularly in bays and estuaries.

Fun Fact: The name kisu sounds like “kiss” which is fitting for its small, soft mouth.

Some Recipes to Try

• Kisu Tempura: Kisu is a classic ingredient for tempura.
• Kisu Shioyaki: Simply salted and grilled, highlighting the fish’s clean taste.
• Kisu Agemono: Lightly battered or breaded for a crispy exterior and soft, flaky interior.
  

9. Maguro (Tuna)

Bluefin tuna, or maguro, is Japan’s most prized sushi fish, celebrated for its rich flavor, firm texture, and versatility. From the lean, ruby-red akami (lean meat) to the marbled chutoro (medium fatty) and buttery otoro (fatty), maguro offers a range of textures and flavors that sushi lovers cherish. Learn more about maguro tuna.

Appearance: Large, sleek fish with a metallic blue-black back and silvery belly.

Habitat: In deep offshore waters; main landing ports include Misaki (Kanagawa) and Oma (Aomori).

Fun Fact: Bluefin tuna is Japan’s most prized sushi fish, with one record sale reaching over $3.1 million at the traditional New Year's auction.

Some Recipes to Try

• Maguro Sashimi & Sushi: Enjoy the range from lean akami to fatty chutoro and otoro.
• Kaisen Donburi: Served over rice in a fresh seafood bowl.
• Maguro Tataki: Lightly seared slices with a delicate smoky flavor.

10. Nodoguro (Blackthroat Seaperch)

Nodoguro is one of Japan’s most prized and expensive fish, celebrated for its delicate, fatty white flesh that melts in the mouth. Often called the “toro of white fish”, it is highly sought after by sushi chefs and high-end restaurants across Japan, such as the iconic brand ‘Donchitchi-Nodoguro’ from Shimane Prefecture is famous nationwide.

Appearance: Deep pink-red body with a white underside and distinctive black mouth interior.

Habitat: Along the Sea of Japan coast, especially in Shimane and Niigata.

Fun Fact: Nodoguro feeds on luminescent creatures, small crustaceans, and fish; its dark throat lining helps reduce reflection in deep waters.

Some Recipes to Try

11. Saba (Mackerel)

Rich and flavorful, saba is one of Japan’s most common everyday fish, similar to the aji. It’s often grilled with salt, simmered in miso (saba-no-misoni), or turned into sushi.

Its strong taste pairs perfectly with ginger and citrus. People often say it’s “the fish that smells like the sea, but in the best way”.

Saba spoils quickly due to its fat content, so historically the fish was transported in salt, after which vinegar-preserved saba-zushi became a Kyoto specialty.

Appearance: Medium-sized fish with silvery sides and wavy blue-green stripes across its back.

Habitat: In coastal and offshore waters throughout Japan, particularly along the Pacific coast.

Fun Fact: A network of ancient roads called the “Saba Kaido” used to connect Fukui on the Japan Sea to the imperial capital of Kyoto.

Some Recipes to Try

• Sanma Shioyaki: Simply salted and grilled, highlighting saba’s rich flavor.
• Saba-no-Misoni: A comforting dish with miso, sake, and sugar, perfect for home meals.
• Saba Sushi & Sashimi: Fresh saba is enjoyed as sushi, while vinegar-preserved saba-zushi offers a unique regional twist.

12. Sanma (Pacific Saury)

Pacific saury, is arguably the single most iconic Japanese fish of the autumn. Its kanji literally means the ‘fish that marks Autumn’. The entire fish is grilled, unfilleted, leaving a distinctive bitter taste from the organs. It is often salt-grilled and served with sudachi citrus and grated daikon radish.

In Wakayama and Nara, sliced sanma is cured with vinegar and salt, and then made into pressed sushi. The fatty, smoky aroma of cooking sanma is nostalgic to many because it evokes cozy evenings and seasonal change.

Appearance: Long, slender, metallic silver fish with a pointed snout resembling a knife, hence its name.

Habitat: In the northern part of the Pacific, migrating south to Japan’s coasts each autumn.

Fun Fact: The sanma has no stomach, only a short, straight intestine because it eats foods like plankton, krill, and the eggs and larvae of other fish.

Some Recipes to Try

• Sanma Shioyaki: The classic preparation, grilled whole with salt and served with sudachi citrus and grated daikon.
• Sanma Sushi (Pressed or Cured): In Wakayama and Nara, sliced sanma is cured with vinegar and salt, then pressed into sushi.
• Sanma Sashimi: Fresh sanma can be thinly sliced and served raw, often with soy sauce and grated ginger.

13. Sawara (Japanese Spanish Mackerel)

Sawara is considered the quintessential Japanese fish of spring, with its kanji combining the radical for “fish” and “spring.” Known for its mild, clean, white flesh, it is remarkably non-fishy and has earned the nickname “king of sashimi” in some regions.

Life stages:

• Sagoshi: The youngest fish.
• Yanagi: Mid-sized.
• Kan-sawara: The largest and fattiest catch, taken just before spawning.

Appearance: Sleek, silvery fish with faint vertical patterns of reddish-brown spots, with a silvery white belly and a sharp forked tail.

Habitat: In warm coastal waters around Kyushu, Seto Inland Sea, and the Japan Sea, especially in spring in large schools in shallow waters.

Fun Fact: Sawara is considered the ‘luckiest’ fish in Japan, so make sure you eat some in the spring!

Some Recipes to Try

• Grilled or Pan-Seared Sawara: Late spring sawara is often grilled or pan-seared to highlight its subtle flavor and firm texture.
• Sawara Saikyo-yaki: In Kyoto, sawara is marinated in sweet, light-colored miso paste and grilled.
• Miso-Marinated Gifts: Marinated fish is traditionally gifted.

14. Suzuki (Japanese Sea Bass)

Like a number of other Japanese fish, the name changes as it matures from seigo (young), to fukko and finally suzuki. Appreciated as a summer fish, the suzuki has a mild, clean taste. You can enjoy it grilled with salt, as sashimi, or steamed with sake and ginger.

Light yet meaty, suzuki captures the elegant simplicity of Japanese cooking, especially in refined kaiseki cuisine. Suzuki live in a mix of brackish and marine water, with juveniles often moving upstream, but they migrate back to the sea as adults to spawn.

Appearance: Silver-gray, sleek fish with large mouth and slightly forked tail.

Habitat: Common in bays, estuaries, and coastal rivers such as Tokyo Bay.

Fun Fact: Suzuki is also the most common Japanese surname, and this pun does not go unappreciated by anglers!

Some Recipes to Try

• Pan-Seared Sea Bass Fillets: Lightly seared for a tender, juicy interior with a golden crust.
• Steamed Suzuki with Sake and Ginger: A gentle preparation that enhances the subtle sweetness of the meat.
• Suzuki Nitsuke: Simmered in soy sauce, mirin, and sake for a comforting home-style dish.

15. Tai (Sea Bream)

Tai is Japan’s ‘celebration fish’ often served whole and grilled at weddings, birthdays, or for New Year’s. This is because ‘tai’ rhymes with ‘medetai’, meaning ‘auspicious’. The mild flavor and tender flesh make it a fine choice for tai meshi (sea bream rice) or tai sashimi.

Its iconic red color represents good fortune, and the god Ebisu, the only Japanese god among the Seven Gods of Fortune, carries a red sea bream and a fishing rod.

Appearance: Deep-bodied, pinkish-red fish with large scales and golden eyes. Its cheeks shimmer silver, and its tail is slightly forked.

Habitat: In warm coastal waters and rocky areas throughout Japan, especially in the Seto Inland Sea.

Fun Fact: Sea bream can change their sex! They are protogynous hermaphrodites, meaning some start as female and can later change to male.

Some Recipes to Try

• Grilled Whole Sea Brim: The classic preparation for celebratory occasions.
• Tai Meshi: Cooked with rice to make a savory, aromatic dish.
• Sashimi & Sushi: Thinly sliced to enjoy the tender, delicate flavor.

Japan’s fish culture goes far beyond sushi. Each of these 15 fish has its own season, flavor, and story. Try cooking them at home and enjoy a taste of Japan’s fresh, delicious, and unique seafood.

If you want to try your hand at Japanese cooking, then make sure to stock up on your Japanese pantry staples and follow our recipes!