Fresh tuna sashimi is one of the world’s true culinary delights, and the flavor of exquisitely fresh tuna is delicious. Here, Chef Roberto Arances from Denis Private Island in the Seychelles shows his method for preparing this very popular dish.
For sashimi, it’s critical that the fish be as fresh as possible. Tuna is preferred but any other species of fish may also be used.
Begin the prep by slicing the fish crosswise across the grain into small thin strips using a very sharp knife. Dip the knife in a little rice vinegar between slices to keep it from sticking to the tuna.
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Add condiments like soy sauce, pickled ginger and wasabi to small bowls. Place the fish on a serving platter and enjoy.
