1.   Finally the fish is placed on top and roasted.

2.   In the experiments, the scientists rigged up a tank with various partitions to place fish closer together or farther apart.

3.   Kimie Ueki, a sushi chef, places the fish on the rice, and the plastic hands pat the rice yet again.

4.   Place fish in a bowl, add olive oil and salt and pepper to taste and toss to coat.

5.   Place fish in a pot large enough to hold it, then cover with cold water.

6.   Place fish in pan, skin side down.

7.   Place fish in shallow glass dish just large enough to hold pieces in single layer.

8.   Place fish on heatproof plate or platter and sprinkle with salt, sherry and soy sauce.

9.   Place fish on mint a few minutes to absorb the flavor.

10.   Place fish on one side of a serving plate and salsa beside it.