Sushi Lovers or Beginners: Tips you need to know

BEST CHOICES

Amaebi/spot prawns (Canada)

Awabi/abalone (U.S. farmed)

Gindara/sablefish (Alaska, Canada)

Hirame/Pacific halibut

Hotate/bay scallops (farmed)

Ikura/salmon roe (Alaska wild)

Iwashi/sardines (U.S.)

Iwana/Arctic char (farmed)

Izumidai/tilapia (U.S.)

Kaki/oysters (farmed)

Kanikama, surimi/Alaska pollock

Masago/smelt roe (Iceland)

Mirugai/mussels (farmed)

Sake/salmon (Alaska wild)

Shiro maguro/albacore tuna (Canada, U.S.)

Suzuki/striped bass (Alaska wild)

Uni/sea urchin roe (Canada)

OK CHOICES

Amaebi/spot prawns (U.S.)

Ebi/shrimp (U.S. wild)

Gindara/sablefish (California, Oregon or Washington)

Hamachi/yellowtail (U.S.)

Hirame/flounders and soles (Pacific)

Hotate/sea scallops (Canada, U.S.)

Ika/squid

Kaki/oysters (wild)

Kani/blue crab

Kani/king crab (U.S.)

Kani/snow crab

Kanikama, surimi/imitation crab

Maguro/bigeye or yellowfin tuna (pole/troll)

Masago/smelt roe (Canada)

Sake/salmon (Washington wild)

Tai/red porgy (U.S.)

Toro/bigeye or yellowfin tuna belly (pole/troll)

Uni/sea urchin roe (California)

WORST CHOICES

Ankimo/monkfish liver

Ankoh/monkfish

Ebi/shrimp (imported)

Hamachi/yellowtail (Australia, Japan)

Hirame/flounders and soles (Atlantic)

Hirame/halibut (Atlantic)

Hon maguro/bluefin tuna Ikura/salmon roe (farmed or Atlantic)

Kani/king crab (imported)

Maguro/bigeye or yellowfin tuna (longline)

Sake/salmon (farmed or Atlantic)

Shiro maguro/albacore tuna (imported longline)

Tai/red snapper

Tako/octopus

Toro/bigeye or yellowfin tuna belly (longline)

Toro/bluefin tuna belly

Unagi/freshwater eel