The freshness of raw fish is the essence of Sashimi, a dish that celebrates the purity and quality of the ingredients. Originating from Japan, Sashimi stands out for its simplicity and elegance, presenting fillets of the freshest fish, skillfully cut, that melt in your mouth. The preparation requires precise technique: for example, the sardines are gutted and opened like a book, while the octopus must be carefully cleaned to remove the slimy skin, a crucial step to ensure perfect texture. This dish is not just a gastronomic experience, but also a ritual that enhances the beauty of the fish and the respect for the raw material. Although Sashimi is traditionally associated with fish like tuna and salmon, regional variations can also include local fish, such as sardines, which offer a unique and authentic flavor. In Italy, Sashimi is making its way into fresh fish restaurants, where it is often served as an elegant appetizer during a dinner among friends or as part of a tasting menu. Paired with condiments like ginger and wasabi, and accompanied by fresh cucumbers, Sashimi becomes a versatile dish, perfect for warm summer evenings or for a light and refined lunch. The key to successful Sashimi lies in the quality of the fish and the care in preparation, which enhances its natural flavors, making it an unforgettable culinary experience.

Remove the head from the sardines, gut them, then open them like a book. By sliding your thumb between the flesh and the bone, tear out the bone and, using your fingers, remove the skin from both fillets. Wash them, dry them, place them on a plate, cover them, and store them in the refrigerator. Clean the tentacles of the octopus. To remove the slimy skin covering them, place them in the sink, sprinkle with coarse salt, and vigorously rub them with a crumpled nylon mesh bag held in your hands. Rinse very well, then cook in plenty of unsalted boiling water for 15 minutes, drain thoroughly, and let cool. Then slice the tentacles diagonally into very thin pieces using a short fish knife. Remove the head and tentacles from the squid. Remove the insides, the transparent bone, and the fins. Cut it in half after removing the transparent skin covering it. Rinse it very well under running water. Place the squid on a cutting board and, with a sharp knife, cut it into very thin strips. Keep in the refrigerator. Shell the raw prawns, keeping only the end of the tail. Using a toothpick, detach the black intestinal filament. Rinse them in salted water and keep them in the refrigerator. Fillet the sea bream, remove the skin, and cut the fillets in half. Use tweezers to remove the larger bones. Slightly slice the fish diagonally from right to left with a long fish knife. Keep in the refrigerator. Slice the previously filleted sturgeon very thinly. Cut the cucumber diagonally into slices, then julienne it and immerse it in cold water for a few minutes to make it crunchy. Chop the chives. Arrange the fish on the plates and serve it with chives, cucumber, wasabi, and ginger, already grated and dissolved in soy sauce. You can garnish the plate with sliced pink ginger.