Sashimi is a dish of Japanese origin consisting of raw fish or shellfish, finely cut, but not as large as a carpaccio. They speak of thin and small pieces of fresh and raw fish, well presented, that cannot be frozen. These fish that are used to make this dish are horse mackerel, tuna, sea bass, sea bass, sea bream, as well as squid and cuttlefish and in minuscule proportions another series of blue fish and salmon are used.
Sashimi cuts is one of the techniques for which the utmost rigor is required when it comes to the training of a sushi chef or sushiman. This is because the fish cuts must be too thin, sliced, reflecting a variety of impressions regarding taste and palate; but also the different types of fish used for the creation of this dish require different cutting techniques.
Sashimi is generally served together with a sauce, such as the famous soy sauce, added to wasabi, which is a type of spicy Japanese seasoning, or with ponzu sauce; And also comes with this a simple dressing like grated daikon radish. Commonly the object is that the elements that compose it are served raw, but sometimes some of them are cooked a little, as in the case of octopus that is boiled a little. It should be noted that for vegetarians there are vegetarian sashimis such as yuba or raw red meat from beef or horse, but they are less frequent.
