https://www.youtube.com/watch?v=g3gKD1veQV8

Well said Mattoo. Next one I catch will end up as sashimi. Also love trevally sashimi/kokonda/ceviche.

Fish Addict wrote: The final result looks good for a product that perhaps was not caught with the intention of being served as sashimi or sushi.

From experience, any fish making it to the Japanese domestic market for consumption would have been very well treated from the point of catch. So the intention is to present it in the state that would be fit for sashimi.

Fish Addict,
True you couldn't see it.
It would never be for the canned market on a Japanese boat.
Or Japanese intended market.
It would of been bleed prior to the first shot of them going on the conveyor.

The question for me is if they used as well iki ame, think I got that right.
It's the wire down the spine.

Now that technique I'd like to learn.
Matt Watson has been done a vid on a snapper.
It's a huge improver of meat.

Now a teaching hands on seminar would be a goer.
I'd like to learn that skill for a variety of fish.

Who knows Matt Watson to ask him if he'd do a hands own teaching seminar.

Yeah I know what you mean.
Would be good to know because that meat when filleted did look like it had no obvious strong bloodline.