Sashimi is a Japanese staple. It's no surprise either, that a country with a cuisine heavily based on fish should enjoy eating it raw and in it's purest form. Good sashimi requires no soy sauce, no accompaniments or dips, it's all about celebrating the fresh flavour of the fish.
Traditionally sashimi is cut into 1/4 inch thick slices, or thereabouts. You'll find this is just the right thickness to create a delicate but substantial piece of fish which allows you to experience all the texture and taste.
Sometimes sashimi is served with soy sauce or daikon radish, it's up to you if you prefer this, but if you're a real seafood aficionado we recommend you try it plain.
If you're planning on making you own sashimi, the first thing you'll need is a really good sashimi knife. It needs to be sharp enough to cut through the fish in one smooth, swift motion, so it doesn't tear at the flesh and ruin the presentation.
Now we can consider buying the fish. These days most supermarkets sell great quality fish at their fresh counter, and they'll even remove the bones for you and create a nice fillet. Alternatively head down to your local market or fishmongers to grab some fish which is really fresh caught.
You can use nearly any kind of fish for sashimi really, but most popular are tuna and salmon. this is because fatty cuts of fish can be very delicious raw!
Ask your fishmonger for the belly of the fish, as this is the fattiest part. In Japan's fish markets, this is also the most expensive!
Here's an important tip if you're concerned about the health warning that go with raw fish - make sure you buy fish which has been frozen. Being frozen once during transport or storage for a short while won't affect the flavour, but it will ensure nasty parasites which can hide in salmon are dead.
To cut the sashimi, first shape your fillet into a rectangular shape which is not too wide, so you can make bite sized slices. Cut against the grain, into 1/4 inch slices.
For the best taste, consume immediately after cutting.