Sushi Sashimi
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Butterfish Mystery
Escolar [Lepidocybium flavobrunneum] family Gempylidae, AKA snake mackerel, walu walu ,waloo,falsely sold as butterfish or white tuna
American butterfish [Peprilus triacanthus], family Stromateidae aka Atlantic butterfish
Japanese butterfish [Psenopsis anomala] Family Centrolophidae, aka melon seed, wart perch, ibodai
use-caution-when-eating-escola
Japanese whiptail [Pentapodus nagasakiensis] Family Nemipteridae aka Japanese butterfish [false]
21 Types of Sashimi Sashimi wiki Sushi wiki Fish & Seafood Glossary Sashimi Pickled ginger , Gari Soy sauce Wasabi Daikon Narezushi Nori Rice paper Teriyaki 
The most valued sushi ingredient is toro, the fatty cut of the fish. 

This comes in a variety of otoro (often from the bluefin species of tuna) 
and chutoro, meaning "middle toro", implying that it is halfway into the fattiness between toro and the regular cut. 

Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. 

Most nigiri sushi will have completely raw neta.
Tuna (maguro, shiro-maguro) Japanese amberjack, yellowtail (hamachi) Snapper (kurodai) Mackerel (saba) Salmon (sake) Squid (ika) Eel= -anago and -unagi Pike conger (hamo) Octopus (tako) Shrimp (ebi and amaebi) Clam (mirugai, aoyagi and akagai) Fish roe (ikura, masago, kazunoko and tobiko) Sea urchin (uni) Crab (kani) Imitation Crab (kani kama) Shellfish (abalone, prawn, scallop)