Salmon, Snapper, Trevally and Scampi Sashimi

On my final working day in Japan, my chefs took me out for a last supper, so to speak. They said I could order anything so, since I was a young chef spending most of my money on travel and exploring, I took this opportunity to order the live snapper from the tank. The sashimi chef filleted the fish right in front of me and served the sliced meat back onto the fish itself. The snapper was as fresh as; it had only moments ago been pulled out of the water. I had to cover up its eyes so it coul