Preparing Sashimi is relatively simple.
Important – you will need a good, very sharp knife!
There are four ways of cutting fish for sashimi, all used for different types of fish:
1) The simplest is the straight down cut, about 2cm wide.2) For a cubed cut, the straight pieces are cut into cubes.3) There is also an angled cut and4) A paper-thin slice is used for a white fish. Sashimi is best served with wasabi and soy sauce and of course, the fish must be frrresh!
Recipe supplied by B. Dune of NSW