I am yet to be convinced that sashimi isn't the result of fishermen too poor to buy firewood eating their catch to avoid starving.
Raw meat of any type just tastes like...well, nothing. Just sort of a sticky, rubbery...thing you chew up and swallow. All the flavor in meat comes from the carmelization process of applying heat to meat. Shushi has taste because of everything that's NOT raw fish that's in it.
"The sea's fragrance..."
The sea smells like salt, rotting seaweed, water and decaying fish. If you're in a harbor, you can add shit, petrol fumes and exhaust to that. NOT aroma blends I want coming from my food.
Also, pretty sure raw fish doesn't contain appreciable amounts of vitamin C.