Sashimi

It's simply raw fish cut into nice little pieces, often with a bit of wasabi and dipped in soy sauce.

Big plate of tuna sashimi. Keep refrigerated until served and be ready cause it'll get eaten quickly!

The tricky bits are getting the quality fish. Cutting out the correct part (not too many tendons). Trimming the fillet so that you can create nice sashimi pieces. Cutting it in one stroke on the right angle so that you don't pull it apart. However you do it, with most fish that we catch it's going to be delicious.

Spotted mackerel sashimi.

Pro chefs age for example tuna 30-45 days. I find that the first day any fish is a bit too fresh. If you absolutely have to eat it as sashimi the first day it's a worth cutting thinner slices. On day 1-3 any mackerel, tuna, and bonito is great as sashimi.

Bonito sashimi. You just need to sear the skin slightly (best with blow torch)

Snapper sashimi

Spanish mackerel sashimi

Adding some lime zest works great on white fish

Noma style - Spanish mackerel in ponzu with jalapeno.