False.
Ocean fish are generally considered to be better than freshwater fish for dishes made with raw seafood, as they have a more delicate and refined flavor that pairs well with other ingredients in raw seafood dishes. In addition, ocean fish tend to have a higher fat content and a firmer texture, which make them ideal for sushi, sashimi, ceviche, and other raw seafood preparations. Freshwater fish, on the other hand, can have a stronger, earthier flavor that may not be as well-suited to raw preparations. However, there are some exceptions to this general rule, and the quality of the fish ultimately depends on its freshness, source, and preparation.