Sashimi

• about 350 g very fresh skinned fillet of fish; any residual bones removed, or shellfish meat

Raw fish, freshly caught, is ideal for sashimi, preferably when you’ve just caught it on the boat and you slice it up after it has stopped wriggling. When I was a kid, I would catch mackerel by the dozen off the end of the pier for sport and if I knew then what I know now I would have gone armed with a tube of wasabi, pickled ginger and soy sauce. However, my mates would have thought I was loos