Otherwise known as needlefish or halfbeak, sayori is a delicate fish used in Japanese cooking. The fish has a jutting, red, sword-like protrusion from its lower jaw.

The brighter the color, the fresher the fish. Sayori has white flesh and silver translucent skin. As the skin is edible, it is often prepared as sashimi. It can also be grilled, however, or served with salt and vinegar.