Sashimi is a traditional Japanese dish made from thin slices of premium quality raw fish. The most popular sashimi fish are the red meat species, particularly tunas and skipjacks. “Sashimi” in fact means much more than just “raw fish”; the term implies specific requirements regarding freshness, appearance, presentation, texture and taste.
Destroy the brain with a spike
Michel Blanc, SPC Fisheries Training Adviser,
Aymeric Desurmont, SPC Fisheries Information Specialist,
Steve Beverly, SPC Fisheries Development Officer,
Secretariat of the Pacific Community, BP D5, 98848 Noumea Cedex, New Caledonia