Sashimi

Eliminate head to sardines, eviscerarle, then open them.

By passing the thumb between the meat and the bone, tear off the bone and, using your fingers, remove the skin to the two fillets.

Wash them, dry them, put them on a plate, cover and keep in refrigerator.

Clean the tentacles of the Octopus.

To remove the slimy skin that covers them, put them in the sink, sprinkle with coarse salt and grattarli vigorously with a nylon mesh bag balled up in his hands.

Rinse very well, then cook in boiling unsalted water for 15 minutes, drain thoroughly and allow to cool.

Then cut the tentacles diagonally sliced very thin, using a short fish knife.

Remove the head and tentacles of squid.

Remove the innards, the transparent fins and bone.

Open it in half, after removing the transparent skin that covers it.

Rinse very well under running water.

Put the squid on the cutting board and, using a sharp knife, reduce it to very thin strips.

Refrigerate.

Shell the prawns, raw, taking only the final part of the tail.

Using a toothpick, disconnect the black strand of the intestine.

Rinse in salt water and keep them in the refrigerator.

Fillet the fish, remove skin and divide in half the threads.

Remove with tweezers the larger bones.

Slice slightly on the bias the fish, from right to left, with a long knife from fish.

Refrigerate.

Thin slice the sturgeon previously filleted.

Cut diagonally into thin slices cucumber, then julienne slice and soak it in cold water for a few minutes to make it crispy.

Chop the chives.

Place the fish on the plates and serve with chives, cucumber, wasabi and ginger, grated and melted already in soy sauce.

You can garnish with sliced pink ginger.