Sashimi is one of famously fresh fish preservation. It is Japanese delicacy that consisting of very fresh raw seafood like salmon, squid, shrimp, tuna, mackerel, octopus, yellowtail and puffer fish. It sliced into thin pieces about 2.5 cm, wide by 4.0 cm and long by 0.5 cm thick. This dimensions vary depending on the type of item and chef. Sashimi usually served with only a dipping sauce (soy sauce with washabi paste and thinly-sliced ginger root and ponzu), and a simple garnish such as shiso and shredded daikon radish.
Preservation of sashimi starting from 'sashimi grade' fish is caught by individual handline. As soon as fish is landed, its brain is pierced with a sharp spike to killing it instantly and then placed in slurried ice. This spiking is called the ike jime process. The benefit from ike jime process is the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice or refrigerate for about ten days without turning white or otherwise degrading.
As with any raw food, when sashimi is eaten there is a risk of foodborne illness (: is illness resulting from the consumption of food) caused by bacteria and parasites such as Anisakis simplex (Pseudoterranova decipiens). In addition, incorrectly prepared fugu fish may contain tetrodotoxin, a potent neurotoxin with no known antidote.