Before slicing, I normally cover the whole fillet and leave it in the fridge to marinate for about 20 minutes. The fish would take on some extra umami and firm up slightly, making it also easier to slice. Make sure you don't leave it for too long though. Personally I wouldn't go above half an hour. Before slicing, rinse the fillet thoroughly and pat dry.
How do you use it with sashimi?
Before slicing, I normally cover the whole fillet and leave it in the fridge to marinate for about 20 minutes. The fish would take on some extra umami and firm up slightly, making it also easier to slice. Make sure you don't leave it for too long though. Personally I wouldn't go above half an hour.
Before slicing, rinse the fillet thoroughly and pat dry.