Akami is a part of bluefin tuna that refers to lean red meat. This is the main part of the fish, so it's more readily available than the other parts, called chūtoro and otoro. It has the least fat out of the whole tuna, which makes it the most affordable.

Akami is typically used atop rice in sashimi or nigiri. In a sushi restaurant, if you order maguro (a broad term for tuna), you will get akami from whichever species of tuna they have on hand. This part of tuna also has the most umami tuna flavor of all other, fattier cuts.

Otoro is a part of bluefin tuna that is the most desirable. It comes from the inside of the belly and it's the fattiest part of the fish. The texture is often described as intensely rich, marbled, and having melt-in-the-mouth properties. Due to these facts, it's traditionally the most expensive part of bluefin tuna.

It's often used in sashimi and nigiri, giving the dish a sweeter flavor. Otoro is the best during winter, once the tuna acquires additional body fat. It should always be consumed fresh as it doesn't last too much when frozen. This part of tuna is rarely found outside of Japan.

Bangus is the national fish of Philippines, called milkfish in English. It is an adaptable, tough, and sturdy fish that can survive in confined spaces, so it is regularly bred on fish farms, which is the reason why it is widely available all over the Philippines.

The flavor of milkfish is distinctive and mild, best paired with complementary ingredients. Bangus is usually cooked in soups, fried, grilled, barbecued, stuffed or stewed in various spices, ginger and vinegar, but the varieties of bangus-based dishes are numerous. 

Chūtoro is a part of bluefin tuna that refers to medium fatty cuts when served as a part of nigiri or sashimi. The tuna yields otoro (fatty parts from the belly), akami (red meat), and chūtoro, which is a combination of both that's found near the skin on the back and belly.

It's a mix of otoro's sweetness and a deep, slightly bitter flavor of akami. This part of bluefin tuna is usually a bit more on the expensive side, and it's typically served on special occasions or festivities. Specifically, the part of the back near the head is called sekami, the center of the back is senaka, and the part near the tail is called seshimo.

A pelagic fish whose typical habitats are temperate and tropical waters, although it may inhabit cold waters as well, xiphias is a species of swordfish that is sourced from the Mediterranean Sea and its embayments (Aegean and Ionian Seas) in Greece.

The long and slender sword-like bill is its most recognizable feature, and it is also the reason why this fish was given the name Xiphias gladius, from the Greek xiphos and Latin gladius, both of which translate to sword in English, referring to the characteristic shape of the bill. 

Northern Albacore tuna is the prized fresh fish originating from the Basque waters. Also known as hegaluzea and bonito del norte, the tuna is white-fleshed, savory, and aromatic. Its skin is dark blue and almost black, but it fades to white along its underside.

The meat is succulent and has a bit of fat along the belly. This tuna is individually line-caught from small fishing boats in the Bay of Biscay, and the process is important because it ensures that each fish is the right quality and size. Albacore tuna is often packed in tins with olive oil and salt, making it perfect for everyday eating and enjoying it throughout the year, and locals suggest to just top it with lemon juice and freshly ground pepper. 

Fugu is the Japanese word for a fish known as pufferfish, blowfish, or globefish. The fish is infamous for its poisonous parts that contain the lethal poison tetrodotoxin, highly concentrated in the liver, ovaries, eyes, and skin. Trained chefs who want to prepare fugu must undergo scrutinized testing and licensing that is done at local government level.

However, some people prefer the light numbing sensation that the fugu toxin produces, so they ask the chefs to serve them small parts of the toxic organs. In Japan, fugu is usually consumed in specialized restaurants that serve a complete meal which typically includes several courses of the fish served in varying ways, such as fugu sashimi, boiled fugu chiri, fugu rice porridge, or deep-fried fugu. 

Ilish (Tenualosa ilisha) is a fish that is mostly found in the coastal waters of the Bay of Bengal. During the monsoon season, it moves upstream to the rivers of Padma and Ganga to sprawl. It may reach the size of 50cm, and it can weigh up to three kilograms.

The fish is appreciated for its tender flesh and its roe, which is often named as the caviar of the tropics. Ilish is an incredibly important ingredient for Bengali, both in Bangladesh and West Bengal. It is used in a variety of ways, from simple frying to steaming and simmering in thick, flavorful sauces, as well as in the classic fish stew macher jhol. 

Fourwing flying fish (lat. Hirundichthys affinisare) are typically found in the waters surrounding Barbados (which is also known as The Land of the Flying Fish), Dominica, Trinidad and Tobago, Grenada, Saint Lucia, and Saint Vincent and the Grenadine.

It is herring-shaped and has a length of about 25cm. Flying fish is used in several regional dishes such as coo coo and flying fish or flying fish cutters.