My restaurant serves fugu (pufferfish) and so I'm learning how to slice fish and plate it according to how fugu is done. The picture is what I did today. I cut it and plated it all by myself, Mom! It seemed to impress the bosses enough to talk about me starting to study for the fugu test in a year or two. For how simple sashimi looks, it really requires a lot of know-how and technique to make it look good. It's like sports; it looks effortless when a pro is doing it and it becomes obvious how difficult it really is when a rank beginner is at it. I'm pleased with myself today. By the way, 鱸 (すずき、sea bass) is an excellent fish for sashimi. It has a firm texture, with almost a 'crunch' to it, and absolutely no 'fishy' taste. The one I did today was for us to eat; it was a gift from a server's father, who is a fishmonger.
