Papio Sashimi for Dinner - Big Island of Hawaii

Here is a picture of the Sashimi we made from the Papio. We have the technique down now as the key do is to refrigerate the meat prior to cutting it up. This makes the world of difference as it helps with the texture tremendously.

We sprinkled Furikake on it to finish it off and ate it with Wasabi Shoyu and Hot White Rice.

This was very delicious.