The freshness of the fish declines over time, and the potential for food safety concerns grows. Nevertheless, there are several considerations to bear in mind to minimize these risks: maintain a low temperature, eliminate surplus moisture, and prevent exposure to air, which can lead to oxidation.

Adding a modest amount of salt can elevate the sashimi's taste by drawing out excess moisture, potentially extending its edible lifespan. However, it's important to be aware that this technique might intensify the fishy flavor, which may not be to everyone's liking.