Sashimi is a popular Japanese dish, served usually before the main course. The dish is primarily made of fresh raw fish, sliced into fine pieces, and served with different garnishes and sauces. Traditionally, it is served with soy sauce having wasabi paste, or other condiments such as grated fresh ginger, or ponzu. The term sashimi basically means 'pierced body', and it refers to the other uncooked fish preparation methods. Sashimi is often confused with other Japanese delicacy called sushi. However, both the dishes are completely different. While sushi is a dish made of raw fish or other seafood with vinegared rice and serves as a main course meal, sashimi is often served at the beginning of the meal as a palate cleanser and appetizer. However, the dish can also serve the purpose of main course when presented with rice and Miso soup in separate bowls. Calorific and Nutritional Content

Type	Serving Size	Calories	Fats	Carbohydrates	Protein
Ahi Tuna	4 ounces	120	1 gram	0 gram	28 grams
Yellowtail	1 ounce	41	1.5 grams	0 gram	6.6 grams
Shiro Maguro (White Tuna)	3 ounces	49	2.1 grams	0 gram	7.2 grams
Maguro (Tuna)	3 ounces	40	1.4 grams	0 gram	6.6 grams
Red Snapper	3 ounces	85	1 gram	0 gram	17 grams
Albacore	2 ounces	100	4.2 grams	0 gram	14.4 grams
Mackerel	1 ounce	58	3.9 grams	0 grams	5.3 grams

Preparation Fish used for sashimi should be fresh and of optimum quality for a better flavor. Hence, for preparing it, only saltwater fish should be used, as many freshwater fish species are contaminated with parasites, that can cause intestinal problems. Instead of fish, sashimi can also be prepared with other seafood items including bluefin tuna, snapper, abalone, bass, fish roe, prawns, mackerel, bonito, shad, octopus, and squid. Amongst these, tuna is quite commonly used, for its fatty part called toro which is creamy, and directly melts in the mouth, giving an exquisite flavor. In many restaurants, sashimi is usually prepared at the bar so that the customers can see the chef preparing it. The fish is fillet using a very sharp knife, the hard bones are removed with the skin and then it is sliced very finely in to small pieces, and served with your favorite garnishes or sauces. It is generally garnished with pickled vegetables like ginger, shredded daikon radish, and toasted nori. At some places, it is also served with soy sauce and wasabi, with a ground ginger root to enhance the savor and aroma of the dish. Another exotic way to savor sashimi is to place the wasabi mound in the serving dish, and then pour the soy sauce over it. Like this, the wasabi infuses the soy sauce more subtly, and one will have an ultimate taste. Each place has its own unique way of preparing sashimi. In some restaurants, the fish is kept alive in the salted water, and prepared as it is ordered. However, if you are going out to have this dish, ensure that you go to a renowned restaurant with the finest supply of fresh, high quality fish, else you may end up having an intestinal infection. And if you are preparing it at home, keep in mind that since you intend to eat the fish raw, purchase the most fresh and safe fish specimen.