The fish commonly associated with sushi is the bluefin tuna, particularly prized in Japanese cuisine for its rich flavor and tender texture. This species of tuna is especially sought after for sushi and sashimi due to its high-fat content, which contributes to its buttery taste. Other fish, such as salmon and mackerel, are also popular in sushi dishes, but bluefin tuna holds a special place in the sushi-making tradition. Due to overfishing, sustainability concerns have emerged around bluefin tuna, leading to increased awareness and advocacy for sustainable seafood practices within the sushi industry.