Dipping a live sea barramundi whose throat is just cut off in the clean seawater for 10 minutes to 20 minutes can improve and retain the freshness and meat qualities of live sea barramundi.
Retaining freshness of fish, the esky is essential and the fish should be kept in ice.
You should use the very clean cutting board and knife having no problem on a sanitary aspect.
To prevent food poisoning make sure fish is very clean.
The fish is filleted into three piece.
The very important thing is not to wash filets too much.
You must give the filets a very quick wash with a cold water.
Otherwise, you will lose essential deliciousness required for sashimi.
I caught a 59cm barramundi and then I prepared sashimi within that day.
But I don't eat that sashimi within that day.
I let it stand overnight in fridge to obtain the better texture, to fit the tastes for sashimi.
I put a Kewpie roasted sesame dressing on sashimi with spring onions.
I've never seen any parasites in the sea barramundi in my life.
A very large fish is going to have those parasites.
I enjoy barramundi's sashimi very much every time.