Japanese Amberjack when it is 3 kilograms is called Hamachi.
A yellowtail may be any of several different species of fish. For sushi, yellowtail usually refers to the Japanese amberjack, Seriola quinqueradiata.
Sea urchins or urchins are small, spiny, globular animals which, with their close kin, such as sand dollars, constitute the class Echinoidea of the echinoderm phylum.
A scallop is a marine bivalve mollusk.
Fugu is served as sashimi and chirinabe Some consider the liver the tastiest part but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.
Toro (Fatty Tuna). There are three kinds of tuna commonly used for sushi and sashimi, bluefin tuna (hon maguro), southern bluefin tuna (minami maguro) and bigeye tuna (mebachi).
Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki, and akashiyaki.
Horse mackerel is a vague vernacular term for a range of species of fish throughout the English-speaking world. It is commonly applied to pelagic fishes, especially of the Carangidae (jack mackerels and scads) family.
Mackerel is an oily fish, it is a rich source of omega-3 fatty acids.
Tuna can be a good source of omega-3 fatty acids but you have to be careful and watch for Mercury levels.