river fish; freshwater fish
fish having white flesh (e.g. tai, hirame, karei)
fish simmered with soy sauce (and sugar)
blueback (any fish with a bluish back, such as the Japanese sardine)
raw fish; uncooked fish; fresh fish
fish having red flesh (e.g. maguro, katsuo, saba, iwashi)
locally caught fish; local fish
non-migratory seabed fish (e.g. rockfish)
fish served with white rice on New Year's eve