• Last updated 1/21/12 by Nicko

Pieces of raw or nearly-raw fish or other seafood served most often in Japanese restaurants, usually presented in an artistic fashion and using only the highest quality fish.   Common Misconceptions   Thickness: Most sashimi should not be sliced paper-thin, but rather thick enough that the individual type and cut of fish manifests its own distinctive texture. Second-rate or previously-frozen fish is often sliced very thin to disguise an inferior texture.   Raw: Not all sashimi is served raw. In particular, a number of fish are generally lightly... read more

• Last updated 1/21/12 by Nicko

A mixture of raw fish and seafood that is "cooked" by the acid in the marinade. Ceviche can be made with a wide variety of fish/seafood, citrus juices, vegetables, fruits, and herbs. read more

• Last updated 1/21/12 by Nicko

Sheets of roasted seaweed used most often to wrap sushi (sticky rice topped with fish --most often raw). read more