sashimi

"Sashimi-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, & it is placed in slurried ice. This spiking is called the ikejime process, & the instantaneous death means that the fish's flesh contains a minimal amount of lactic acid.

Sashimi at Nobu restaurant in Las Vegas. Chef Nobu wants his guests to experience the highest quality of products, prepped right before their eyes.