As sashimi is eaten raw, the fish must be best quality, and it should be as fresh as possible - some Japanese restaurants keep the fish alive in tanks right up to the minute they prepare it. Highly skilled chefs train for years to perfect the art of slicing the fish, according to variety, to maximise enjoyment. Having said that, it is possible to make sashimi at home, so long as the fish is super-fresh, and it's handled properly.