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Introduction to Sashimi 
Making Sashimi 
- Almost any type of fish
Since the meat is raw, it is important that it be as fresh as possible. Slice as thinly as possible across the grain to keep it tender, like you would a steak.
Tips, Notes, and Variations 
- Some people avoid freshwater fish (i.e., freshwater eel (unagi), salmon) entirely, because they may contain parasites that do not live in saltwater. (These parasites are killed during cooking.)