WHILST some of our friends almost puke when we offer them sashimi, my family loves it. Technically, sashimi is a Japanese culinary term describing food made from raw, sliced and served meat. Australians generally think of fish such as tuna, salmon, and kingfish as the sashimi species, but almost any fish can be eaten as sashimi, although some are better than others.
Further species that make excellent sashimi include scallop, squid, trevally, bream, bonito, garfish, whiting, flounder, flathead, snapper, pearl perch, coral trout, Spanish mackerel and even leather-jacket.
The flavour and texture
