Sashimi Seafood Preparation

• 200 g (7 oz) flathead fillets, skin removed
• 200 g (7

Cut the flesh of the flathead, garfish and trumpeter fillets into 5 mm (¼ inch) thick sashimi-style slices. Cut off the octopus suckers with a sharp knife and reserve the tentacles for another use. Remove the squid tentacles and leave them whole. Split the squid body in half, clean it and remove the skin. Open out flat. Slice the squid body horizontally into 2 mm (1/16 inch) thick sheets. Then