Sashimi-grade fish is accessible and affordable in Fiji.
We had sashimi-grade tuna in the freezer, and after fully defrosting it, I made poke, one of my favorite treatments for raw fish.
The process is simple: Slice the fish into bite-size pieces (I recommend slicing against the grain of the cartilage), drizzle in sesame oil and soy sauce to taste, mix the ingredients lightly by hand, then garnish with chopped scallion.
Published by Aileen Torres-Bennett
Aileen Torres-Bennett is a writer with a master of science degree in journalism from Columbia University in New York City. She has written for AP, Reuters and Travel + Leisure. Aileen is also an artist. All content on her site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on the site should credit Aileen Torres-Bennett and link to the site.
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