There are many seafood sashimi in Japanese cuisine, but which fish are best for sashimi?

<> there is no such delicacy as yusheng in other places, but it is definitely available in Erguang, and it is still a popular dish. So, which fish is more suitable for making sashimi, I think as long as the fish has scales on its body, it is more suitable for sashimi. Mine is Heng County, the fish in the Yujiang River in Heng County.

The water of the Yujiang River is clean and rapid, the fish are clean and healthy, and the meat is of high quality. Yujiangli is rich in black carp and mandarin fish body. Japanese-style sashimi is made from a wide range of materials, carefully selected materials, and easy to operate.

The taste is dry, crispy and tender, refreshing and not greasy, the color is gorgeous, the shape is neat and beautiful, and the arrangement is harmonious and pleasing to the eye. There are garlic, spicy, salty and sour, sweet and sour. , grass carp, and dace are all good varieties for making sashimi.

Scaly fish can be used to make yusheng, but scaleless fish should not be done, such as catfish, etc., but more than half a hundred, sashimi I have only eaten once, maybe the taste is different, maybe it is the chef of our small place The craftsmanship is not good, I can't swallow a bite, so I never eat the second bite, so I don't know about this thing. The main reason is that some of these scaleless fish will stick to the Foshan area to eat Chinese-style yusheng, which is generally saltwater tilapia and saltwater belly. Comparatively speaking, there are more people who order saltwater tilapia snacks.

This also mainly depends on personal preferences, after all, everyone's tastes are different. liquid, which is difficult to handle. In general, these fish can be classified into upper grade, middle grade, and lower grade.

<> for sashimi alone, most of the deep-sea fish are used (deep-sea fish pollution is relatively small, the parasite in the body of freshwater fish is first-class, not too many foodies, unhygienic) sashimi ingredients are too much, but also more tuna, salmon, puffer fish and other marine fish meat, so far which kind of mountain spring water in the mountains can be used as raw fish, water quality requirements are clear and pollution-free, long-term flow continues. Moreover, the water temperature should be very cold, and the DHA (commonly known as brain**) rich in fish meat is an important component of the brain and retina, which has great benefits for brain development.

The first is that salmon is especially suitable for sashimi, which is very delicious and delicious, the second is that mentai is especially suitable for sashimi, and the texture is very soft and delicious, and the third tuna is especially suitable for sashimi, and it is particularly tall and very high-grade.

There are many fish that are suitable for sashimi. Marine fish are tuna, grouper, sea bream, salmon, sea bass, sailfish. Freshwater fish include salmon, carp, silver carp, grass carp, dace, flower fish, tilapia, bighead, crucian carp, etc.

Salmon, sea bream, and cod are the best for sashimi, and the meat is very tender and delicious.

Salmon, tuna, flounder, sea bass, sea bream, and other fish can be made into sashimi in Japan, and they all taste very good.

Tuna, sea bream, salmon freshwater fish are salmon, carp, silver carp, grass carp, dace, flower fish, tilapia, bighead fish, crucian carp.

Flounder, sea bass, these fish are very suitable for sashimi, and they are also very beautiful and very tasty.

Many people should know that salmon is often used to make sashimi, and it is very delicious. So besides salmon, what other fish are suitable for sashimi? Let's take a look at this article with us.

Which fish are suitable for sashimi.

Salmon (scientific name is salmon): There are two types: chilled salmon and frozen salmon, the taste of chilled salmon is relatively tender and delicious, while the taste of frozen salmon is relatively powdery and not so sweet.

Arctic shellfish: Actually, it is a cooked food, which is frozen after being harvested in the deep sea and sterilized at high temperatures.

Tuna: Many of the tuna sold in the market now come from Thailand, divided into several levels, AAA is the best, and then AA, A, AAA tuna is tender and fatty, less gluten, and the taste is the most comfortable.

Then the more common seafood sashimi includes octopus, deep-sea octopus, imported French oysters, sea urchins, and Arctic sweet shrimp.

In addition, there are some freshwater fish that can also be used as sashimi, but there are more parasites, so it is recommended to eat less.

Sashimi can't be eaten with anything.

Sashimi should not be eaten with cold food.

Sashimi itself is a cold food, so it is best not to eat it with cold foods such as crabs, and you can consider drinking some white wine or red wine when eating raw and cold fish fillets, which is conducive to repelling the cold. p Subheading E

Preparation of sashimi.

Ingredients: Fresh gaji, salmon, tuna, arctic shellfish, wakame, white radish, cut into evenly strips, condiments: green mustard, Japanese soy sauce.

Production: 1Stack shredded radish under the plate and some wakame on top of shredded radish. 2.Cut the seafood into thin strips about 5 cm long and about 1 cm thick and spread them on top of the shredded radish.

Key points:1The shredded radish can be cut out with a special tool.

2.If you want the shredded radish to look brighter, you can soak the shredded radish in cold water for a while. 3.

Seafood can be bought at the free market, which saves a lot of money compared to the supermarket and is fresher. 4.You don't need to add any ingredients to all the ingredients, and you can eat them with green wasabi and Japanese soy sauce.

Norwegian salmon sashimi is the most delicious.

Secondly: tuna sashimi, bonito sashimi, sea bream sashimi, sea bass sashimi, sea bass sashimi are also delicious.

Preparation of sashimi.

Material preparation: 1. Fish, five to six catties (choose fish with fewer bones);

2. Appropriate amount of shredded green onion and ginger, the finer the better;

3. Appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of ice and plastic wrap;

4. Very clean white towels.

Sashimi recipe process:

1. If the fish wants to live, give a knife on both sides of the fish tail, do not cut off the fish tail, put the fish into a basin with water, and let the fish slowly drain the blood, it takes some time;

2. When the fish blood is almost released, remove the fish scales, take out the internal organs, and clean the fish head;

3. Separate the fish meat from the fish bones, including the fish bones on the fish belly, and then separate the fish meat from the fish skin;

4. Wrap the divided fish meat in a white towel, and use the towel again to suck the little blood on the fish, and the bloody fish is difficult to eat;

5. Cut the fish meat into very wrapped slices with a knife, cut a slice and put it on the ice isolated by the safety film, so as to maintain the freshness of the fish;

6. After cutting, you can eat, put a little ginger and shredded green onion in your own seasoning plate, put the fish fillet in, put a little peanut oil, salt, you can release soy sauce, or you can not put it, stir it and you can eat.

There are a wide range of raw materials used to make sashimi, but deep-sea fish and other seafood are the main ingredients. For example, fish include salmon, swordfish, sea bass, tuna, etc.; Crustaceans include sea urchin shrimp, lobster, etc.; Shellfish include abalone, oysters, red shellfish, arctic shellfish, etc. The selection of raw materials is very strict, and the freshness, cleanliness and non-pollution of the raw materials should be ensured.

According to your description, in addition to salmon, there are also marine fish that can be used for sashimi, such as grouper, etc., and the slate fish meat after low temperature sterilization and freezing has a good taste.

In addition to salmon, there are many types of fish that can be used for sashimi, such as tuna fishing, and duck fillet fish are suitable for sashimi.

There are many, many that can be made inferior to the kind of sea fish like we said, and sea bass can also be made, and they are all more delicious.

In addition to salmon, things like tuna can also be used to make sashimi. The meat of tuna is tender and has a slightly sour taste. And then there's mackerel. The fishy smell of mackerel is a bit strong, but the mackerel made after marinating will have a softer taste.

Tuna can also be used for sashimi, and it has a very good taste, if you get some wasabi to eat, the taste is quite OK.

The bluefin tuna channel is delicate and fatty, with little gluten, and the taste is the most comfortable. Subsequently, the more common seafood products sashimi include octopus, tuna, sea bream, flounder, bonito, sea bass, mullet, etc.

Salmon, sea bream, arctic shellfish, yellow shad, tuna, horse mackerel, flounder, left mouth fish, sweet shrimp, geoduck, dace, red shellfish, conch, mackerel, sea urchin, octopus, squid, peony shrimp, bonito, Australian lobster, horse meat, donkey meat, sail scallops, puffer fish Snapper is okay, not particularly valuable.

Raw fish, three-temperature fish, and generally fierce fish can be eaten raw by sashimi.

The reason why Japanese marine fish can be made into top sashimi, while Chinese marine fish are mostly cooked:

1. Geographical differences. Japan is an island country, and many of its resources are marine resources. Japan's fishing grounds are ranked third in the world.

As a result, it can provide an extremely rich seafood resource. Because the conditions in the sea are very different, the tastes of each type and region are different. China's resource tourism may be rich in land and resources, but in general, it is inland.

Our fishery resources are different from those of Japan. To put it simply, our seafood is not as abundant as in Japan.

2. Cultural differences. The history of Japan is dominated by the consumption of seafood. Seafood is still the main food in Japan, and they can use the latest technology to make seafood dishes delicious.

The overall quality of seafood in Japan is also improving. The earliest major fish species in China were freshwater fish. Because of the limitations of geographical conditions and the limitations of sea plant technology, most of our countries are not seafood-based.

After modern times, although the level of seafood technology has been greatly improved, and our people have also eaten delicious seafood, but on the whole, China's fishery has not been improved to a certain extent. Moreover, the environmental pollution near the sea is also very serious, which once made our seafood industry not develop.

3. Technical differences. Japan is constantly improving its seafood technology. Japanese fishermen in different regions use different ways to enhance their own products.

Therefore, the product positioning in different regions is also different, and the quality is also different. However, fishermen who are engaged in fishing in Japan do not spend as much money or effort as they do in Japan to study how to eat fish to be more delicious. On the whole, the seafood that comes to us is mainly based on its natural flavor.

In addition, Japan's raw food market is highly developed, while China does not have so many raw food markets.

Because the food culture of Japan and Japan is different! We Chinese just prefer to eat cooked things, which is safe and hygienic.

Because the food culture of the two countries is different, meat can only be completely sterilized when cooked, and we Chinese like healthy and delicious food.

Because there are certain differences in the tastes of Japanese and Chinese, and there are also differences in cooking techniques and cultures, and the growth of marine fish in Japan and China is also different.

Japanese fish are not toxin-free, and their seas are different. There will be no bugs, and it can be eaten raw like this.

Due to the difference in eating habits. The Chinese are accustomed to cooking food before eating, and the Japanese are accustomed to eating sashimi, which is due to the different cooking methods caused by the different eating habits of various ethnic groups.

In terms of geography, we are a landlocked country, and we are not as rich in seafood resources as Japan, and there is basically no raw food market in our country, but I believe that in the future, there will be more and more high-quality edible raw seafood in our country.