Sashimi

Preparation:

Preparation: Clean the fish, removing bones and skin. Put it in the fridge to make it firm and very cold. After the necessary time, place it on a wooden chopping board and, using a very sharp knife, cut it perpendicular to that of the fibers, into slices that are not too thick. Serve on a large serving plate, decorated with parsley. Accompanied with small bowls containing soy, mustard and ginger.