Making Fílefìsh Sashimi!

The filefish, a relative of pufferfish, is very delicious as raw (sashimi) or cooked. We bought a few filefish from a local fish market and enjoyed in making their sashimi.

The thread-sail filefish (Stephanolepis cirrhifer), 3 for 300 yen ($3.5).

The lips and dorsal/pelvic fins are cut off (from a close relative species, Thamnaconus modestus). This single fish costed 250 yen ($3).

Peeling the skin (She said "It's fun!")

Separate the head part from the body, taking care not to damage the liver and testis (They are also important edible parts).

They are ready to be cut into thin slices of sashimi.

 See how thin are the slices! (The gold line of the plate is visible through the slices.)

Ready to eat, with soy sauce and Wasabi (Japanese green radish) or with soy sauce and citrus juice (Ponzu).