Sashimi

Sashimi, also called tsukurimi, is thin-sliced raw fish. Tuna, halibut, red snapper, yellowtail, and mackerel are common choices; Because it is eaten completely raw, sashimi demands impeccable freshness, strict cold-chain control, and skilled preparation to manage parasites and bacteria. Only fish handled to sashimi-grade standards from catch to plate should be served this way. Chefs train for years to master the knife skills and safety discipline sashimi requires. Only fish handled to sashimi-grade standards from catch to plate should be served this way, since it is eaten completely raw.