Araizukuri sashimi refers to a preparation method where live fish are thinly sliced into sashimi, then dipped in ice water, and finally drained. "Arai" means "to wash" in Japanese. This method is mainly used for white-fleshed fish. The reason for dipping the fish in cold water is to remove the oiliness and to firm up the flesh, enhancing the texture. Therefore, to better enjoy the texture, it can be beneficial to cut the sashimi a bit thicker. Usually, the fish is washed in running water in ice water, and it is best to keep it submerged until the ice melts.