Tuna Maguro comes in different types. Akami refers to lean tuna and is taken from the central portion of the back of the fish. Finely textured and rich in taste, it is a classic neta popular for its meatiness. Chu-toro has more fat than akami and comes from the tail-end of the tuna's underbelly. Otoro is the most fatty part of the tuna; namely the front underbelly of the fish. The fat makes this flesh extremely succulent, melting away on the tongue when eaten. It is the most expensive part of the tuna as well, fetching almost twice the price of akami.		Yellowtail Aji is a fish with white flesh.
Bonito Katsuo has historically been used for many Japanese dishes. As a neta, it is prized for its red flesh.	Salmon Sake / Sha-ke is not as commonly used as neta in Japan as it is in Australia. Salmon is a meaty, fatty fish that is satisfying and familiar to Australians.	Kingfish Hamachi is at its best when young. A fatty yet fresh fish.
Snapper Tai is used in a variety of dishes in Japan, many for celebratory occasions. It was a common catch in the Edo harbour and continues to be a popular neta.	Mackerel Saba is full of flavour and prepared by being cured in vinegar and salt.	Conger Anago is served after being grilled in soy sauce.
Eel Unagi is prepared grilled in soy sauce and sugar. Eaten on a hot day to give a boost of energy, it is a very popular choice in Japan.	Prawn Ebi is prepared after boiling it lightly.	Sweet Prawn Ama-ebi is prepared raw. Its sweet, succulent flesh makes it a popular choice across generations.
Squid/Calamari Ika is a chewy choice on sushi. Depending on its origin, some are extremely tender and sweet.	Octopus Tako is served after being boiled. To release all of its flavour, it should be well chewed.	Ark Shell Akagai is crisp and prized as a sushi neta.
Scallop Hotategai is a white, slightly sweet shellfish, popular in many dishes in Japan. It is served raw.	Salmon Roe Ikura are the small, red eggs of salmon. It is served in a gunkan-maki (seaweed wrapped around the rice horizontally) and has a salty taste with a unique texture.	Sea Urchin Uni may seem unusual in appearance, but are an expensive neta loved by many. Eaten raw, it must be very fresh when served.
Rolled Egg Tamago is served cold and sweet, and is usually part of a chef's chosen platter. Experts try the egg first to determine if the chef's seafood sushi is worthy of eating.	Cucumber Kyuuri is used in a basic sushi roll. The name for cucumber sushi roll is kappa-maki, which translates as "goblin's roll".