Sashimi is a traditional Japanese
dish, made from thin slices of premium-quality raw fish. The most
popular sashimi fish are the red-meat species, particularly tunas
and skipjack.
"Sashimi" in fact means much more
than just "raw fish"; the term implies specific requirements
regarding freshness, appearance, presentation, texture and taste.
There are many ways of handling and
packing fresh tuna, but only a few permit the export of a
high-grade product to the sashimi markets. This booklet, primarily
intended for crew members on tuna longliners, attempts to describe
in detail a handling and refrigeration method which will meet the
exacting standards of the Japanese fresh tuna market.
Manual in pdf format (790 k)
