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Try a spanish mackerel they are supposed to be good sashimi. Or you can do a bonito if you bleed it right away and keep it well iced.
Yellowtail is ideal for sashimi, poke, ceviche, seared, pretty much anyway raw. Bleed it in the water, gut and gill it, brine for at least 24 hours before cutting the fish. You will need a big cooler. Good luck!
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