i made ceviche tonight out of atlantic salmon. i cut very thing slices with my yanagi. the cuts looked great but, as soon as i picked them up, they started falling apart. salmon isn't the densest fish, but i imagine there is a special way to handling it. are there any special tips for it and other similar fish? do i need to cut salmon thicker? i've done this with tuna and it worked great: perfect intact translucent slices.