Radishes have a great capacity to work across several applications, from accompanying raw fish dishes to being used in salads to being roasted with meat cuts. But the aspect I like best is the mustard element that runs through them all.
Japanese radish varieties such as daikon are becoming more common in many cuisines and French breakfast radishes are often dipped in soft butter to serve as an appetiser. One of my favourite ways to enjoy them, however, is to finely shred as many varieties as you can get your hands on as the base of a salad. This dish is probably closest to a Japanese preparation so I love to fold through thin slices of fish.
The fish I prefer to use for these types of salad are silver trevally or snapper, depending on season and quality. These species are also both among the more accessible caught by recreational anglers. Silver trevally tends to turn faster than snapper, so always be wary of this when purchasing and storing.
As always with seafood, limit the amount of fresh water used to wash them when filleting, and store them in a mostly dry and static environment.