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 and
4) 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