• Lunch
  • 10 m
  • Easy

Simple Cobia Sashimi, easy to make


  • 1lb (454g) Open Blue Cobia Loin
  • Soy sauce
  • Shredded daikon
  • Wasabi paste

Instructions / directions

Sashimi is the purest way to eat fish and is usually served at the start of a meal with 3-5 slices either on its own or a part of a larger selection of different fish and shellfish. Cutting Cobia Sashimi style is a chance to show off your knife skills as the cut and technique used gives a different flavor and texture.

  • – The Kanoko-Giri technique involved making fine cuts in a crisscross pattern.
  • – Sogi-Giri pattern is achieved when cutting the fish at a 45-degree angle.


  1. For Kanoko-Giri Hold the knife perpendicular to the surface and cut a few millimeters into the meat. For Sogi-Giri Hold the knife at a 45-degree angle to the surface of the fish and cut a few millimeters into the meat. We recommend cutting with the skin side of the cobia facing up as this is where the muscle fibers are strongest for the this cut.
  2. Cut in the opposite direction to create a crisscross pattern on the cobia. Each slice should be 3-5 millimeters wide. Arrange on shredded daikon leaves.
  3. To serve, first pour the soy sauce into a small dipping bowl. Using chopsticks, place a small dab of wasabi on the fish. Pick up the fish with your chopsticks and lightly dip it in the soy sauce.

This recipe is brought to you by Open Blue

At Open Blue, we have a clear vision: to feed current and future generations in harmony with the ocean

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