Before placing your sushi order, it’s helpful to understand the basics about salmon. Learning about the different varieties and where they come from can help you make an informed choice. While salmon is one of the most popular options in sushi, there are other types of fish that are equally tasty. Below, you'll find an overview of some common types and what sets each one apart, helping you pick the perfect salmon for your next sushi meal.

Important Questions to Ask When Ordering Sushi Salmon

When purchasing salmon for sushi, it’s important to ask how the fish has been stored. Proper handling prevents contamination and helps ensure a safe dining experience. Keep in mind that some sushi restaurants don’t process the fish on-site, which means it may not be freshly filleted. Don’t hesitate to ask about storage temperatures and preparation methods—it’s the best way to ensure quality.

Sushi grade refers to the quality and freshness of fish. Ideally, you should only purchase Grade A or higher. These fish are carefully inspected and graded by wholesalers. It’s crucial to buy sushi grade salmon from a reputable supplier with knowledgeable staff. Asking whether the salmon is served raw or lightly cooked is also a smart step when ordering.

The highest-quality salmon available for raw consumption is labeled as sushi grade. It’s safe to eat raw when it’s been properly handled, which includes flash-freezing to kill parasites. Ask whether the salmon has been flash-frozen, as this preserves both taste and texture. If you’re unsure, request that the chef prepare it for you to ensure safety and quality.

Where Sushi Salmon Comes From

Traditionally, salmon was only eaten cooked or cured—grilled or pan-fried. Prior to the 1990s, raw salmon wasn’t commonly consumed in Japan and was often discarded. But as sushi’s popularity grew, so did the use of salmon. It gradually made its way into sushi bars across Japan and became a sought-after delicacy. The story of sushi salmon begins here.

Despite its popularity today, salmon wasn't part of traditional sushi. Many old-school sushi chefs still avoid using it. Wild salmon was once avoided due to parasite risks, but technological advancements in freezing and aquaculture changed that. Norwegian salmon was introduced to the Japanese market, eventually earning its place in sushi culture. The adoption of raw salmon is a modern twist on a centuries-old tradition.

Though sushi started in Japan, it has traveled across the globe. In Japan, children grew up eating conveyor-belt sushi with affordable toppings like salmon. Norwegian-raised salmon became a preferred choice because of its safety and clean farming. To attract more customers, restaurants even used fake plastic salmon displays in windows. Today, it remains one of the most popular sushi toppings worldwide.

Common Types of Salmon Used in Sushi

Salmon is one of the most frequently used fish in sushi thanks to its rich, fatty texture. King salmon is especially prized for its high fat content, giving it a bold, buttery flavor. It’s commonly marinated to enhance the smooth, melt-in-your-mouth quality that makes it perfect for sushi rolls and nigiri.

Japanese varieties of salmon, referred to as 'Kabushi,' are native to rivers near the Okhotsk Sea and Nemuro Channel. These fish are often canned and known locally as ‘Ginzake.’ Though North Pacific salmon is also popular, it doesn’t migrate into Japanese rivers. Despite regional differences, all types are commonly referred to as 'sake' in Japanese cuisine.

Sockeye salmon is another variety often used in sushi. It has a firmer texture and less of the “fishy” taste some diners dislike. Known for being leaner and high in heart-healthy omega-3s, it’s a versatile option that works well raw or cooked. To get the best quality, look for sockeye with vibrant, unbleached color and use it within 24 hours of purchase.

What to Know Before Ordering Sushi Salmon