What do you need to eat when eating raw fish and what kind of fish can be eaten raw?

The practice of yusheng is still more particular, first of all, the selection of fish. There are many kinds of fish, the most common are the four major fish: carp, silver carp, grass, mrigal, as well as flower fish, tilapia, big-headed fish, crucian carp, etc., in fact, all scaly fish can be used to make yusheng, but scaleless fish should not be done, such as pond horn fish, catfish, etc. should not be done, mainly because these scaleless fish will have some mucus, which is difficult to handle.

In general, these fish can be classified into upper grade, middle grade, and lower grade. The first is the lower grade, which is called the lower grade mainly because these fish are cheaper, the meat is thin, the spines are many, and the taste is poor. Mainly silver carp and bighead fish.

The second is the middle grade, which is characterized by thicker meat, sweet taste, spines mainly large bones, good taste, carp, grass carp. The top grade is flower fish, crucian carp, tilapia, this kind of fish is characterized by meat tendons, excellent taste, sweet taste, and the color of the fish is good, people can't help but increase their appetite and drool. The selection of fish should also pay attention to the origin of the fish, where the sewage pond is raised, the fish in the cage try not (if the cage on the clean river, you can still want), the best is the spring fish, clear water river fish, reservoir fish, there is really no, the fish raised in the clear water pond in the countryside can also be.

When choosing fish, see if the fish is violent, whether there is debris in the gills, pick those fish that are violent, and the gills are clean, pay attention to the fact that they must be live fish, and dead fish should not be used to make yusheng.

What is Yusheng = =

Is it raw fish? If you have raw fish, you will have to dip it in wasabi.

Herring, silver carp, grass carp, bighead carp, as well as flower fish, tilapia, bighead fish, and crucian carp can all be eaten raw.

In fact, all fish with scales can be used to make sashimi (sashimi), but fish without scales should not be made, such as pond fish, catfish, etc., mainly because these scaleless fish will have some mucus and are difficult to handle. These fish can be classified into upper grade, middle grade, and lower grade.

1. Inferior grade: It is called inferior mainly because these fish are cheaper, the meat is thin, the spines are many, and the taste is poor. Mainly silver carp and bighead fish.

2. Medium grade: The characteristics of medium grade are that the meat is thicker, the taste is sweet, the spines are mainly large bones, the taste is good, and there are carp and grass carp.

3. Top grade: flower fish, crucian carp, tilapia, this kind of fish is characterized by meat tendons, good taste, sweet taste, and good color of the fish.

1. Yusheng, also known as sashimi, is a general term for food eaten with fresh fish and shellfish cut into slices and dipped in seasonings. Sashimi originated in China and has a long history, and has spread to Japan and other places, where it is a popular food.

2. The sashimi is simple to make, delicious to eat, and nutritious. But at the same time, there are two aspects to weigh the pros and cons: from a nutritional point of view, sashimi has not undergone traditional cooking methods such as stir-frying, frying, steaming, etc., so there is no loss of nutrients at all, and it is a very nutritious dish, but from a health point of view, if sashimi is not well handled by Dong Sanyou, it will become the root cause of people's infectious diseases.

3. The history of Chinese yusheng can be traced back to the pre-Qin period, which has flourished several times after many dynasties, forming a rich yusheng food culture.

1. Choose the right bait

Fish that are about to be born need a lot of food to get enough energy and nutrients to give birth and feed their offspring. For this situation, we need to choose suitable bait, such as earthworms, bugs, small fish, daphnia, etc. As these baits move through the water, they attract the attention of the fish, causing them to eat the stuff and strengthen their body's nutrient reserves.

In addition to using actual food, you can also use artificial bait. These baits mimic the taste and smell of real food and slowly emanate through the water to attract fish closer.

2. Control the amount of bait

To ensure that the fish that are about to give birth are getting enough nutrients but not feeling uncomfortable from being full, we need to control the amount of bait. In this process, the principle of "many times and small amounts" is followed. Even if the fish are hungry, you should keep in mind the limit of the amount, control the number of feedings, and try to ensure that the amount of bait is not too much at a time.

At the same time, we need to observe the appetite of the fish that is about to be raw, and if the fish cannot eat the bait, we should clean up the leftover food in time.

3. Keep the water clean

Fish that are about to be raw need a clean, refreshing environment to live, reproduce and grow in the water. Pollution, sewage and harmful substances can wreak havoc on near-raw fish, which can lead to reduced reproductive capacity, illness or death.

To keep the water clean, we need to change the water regularly, add plants such as aquatic weeds to absorb pollutants, and use special filtration devices to purify the water.

4. Take care of the health of the fish

The body of the fish that is about to be born also needs to be cared for to ensure that it can produce healthy offspring. We need to monitor the water temperature, pH and nutrients in the water, and adjust accordingly. In addition, fish that are about to be raw can be isolated if necessary to prevent other fish from harming or interfering with it.

Finally, we also need to regularly check the physical condition of the fish that are about to be raw, so that possible diseases or infections can be detected early.

Wanyu can be eaten raw.

The steps to eat raw Anhui fish are as follows:

Ingredients: 1 piece of fish, onion, cucumber, white radish, green onion, ginger, garlic to taste.

1. Shred the white radish, onion and cucumber for later use.

2. Finely chop the ginger, green onion and garlic, heat the pot and stir-fry in oil until fragrant, and season with salt.

3. Remove from the pan after frying.

4. The Anhui fish bought in the market is washed clean of blood.

5. Use a knife to make a small cut on the edge of the fish skin and tear off the fish skin. The pink flesh on the fish should also be cleaned, otherwise it will be fishy.

6. Use kitchen paper to wipe all the moisture on the fish body, knife, and cutting board.

7. Cut the fish into butterfly slices.

8. After the Anhui fish fillet is processed, it can be eaten with the prepared sauce and onions, white radish, and cucumber shreds.