We have a sashimi today. My husband's friend caught a small tuna yesterday and he gave us half of the fish that he already filleted for sashimi. I chilled it just right so when I cut the tuna meat it will stay firm, and chilling it before cutting will prevent it from getting mushy. I arrange it on the bed of shredded cabbage and serve it with wasabi and soy sauce.
Before I do not eat raw fish it taste funny, but fresh sashimi really taste sweet.