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Sashimi, an important component of Japanese cuisine, quite simply consists of raw fish that is very thinly sliced and served with an assortment of sauces and garnishes. Often compared to sushi only because of a faint similarity in their names and in that they both use raw fish, the similarity ends there. In sushi, the raw fish is mixed with rice and herbs and served wrapped in nori, a specially treated edible seaweed.
Only very fresh, high-quality saltwater fish is used in the preparation of sashimi. Freshness of the fish is considered a critical factor and reputable restaurants keep their fish alive in saltwater tanks, so their customers are assured the fish is prepared to order. Freshwater fish species are never used as they tend to contain toxic parasites.
Seafood most commonly used for sashimi includes snapper, bluefin tuna, prawns, bonito, bass, mackerel, abalone, fish