Why does sashimi choose fish from the sea instead of fish from the river?

Sashimi. The sashimi commonly eaten by Japanese people is marine fish caught in the sea, while the sashimi eaten by Chinese is basically freshwater fish.

There are grass carp, sea bass, and grass carp.

Wait a minute. Many people believe that freshwater fish are more dangerous than marine fish, and that marine fish are safe.

Comparatively high. So why do Chinese eat freshwater fish?

It turns out that the first people in Chinese to eat sashimi were not coastal areas.

but the Zhou people in the northwest inland region, who first invented the way to eat sashimi. Because it is located inland, the fish that people can get are freshwater fish. Later, in the Han and Wei dynasties, the custom of eating sashimi was very popular, and there was a saying that "I ask for treasures, goldfish and carp", indicating that the most commonly eaten raw material for sashimi at that time was carp.

With the rapid development of Chinese cuisine and the rise of various ways of cooking fish, people are no longer limited to eating sashimi, but looking for more and better ways to cook it. On the other hand, the harm caused by eating freshwater fish to the body is also becoming more and more obvious, and there are clear and detailed records that people eat sashimi and get sick easily. So sashimi is gradually declining in China.

Marine fish are less damaging to the human body than freshwater fish. The parasite that everyone fears the most.

Problem, there are a little less saltwater fish than freshwater fish. Because many parasites in the sea cannot live in the human body, the Japanese have been eating sashimi since they accepted it, and they have even adopted it as their own culture.

Therefore, in general, the fish in the river water is freshwater fish, which contains more parasites and is not suitable for sashimi. The fish in the seawater have relatively few parasites due to the effect of sea salt, and the damage to people is relatively small if eaten.

Many freshwater fish have parasites that can use the human body as a host. Headlines Lai Yan.

Parasitism in the human body. Strip Lai Piercing Head.

Therefore, it is not suitable to be eaten raw. Lai Yan headlines.

Due to environmental differences, parasites in marine fish generally do not parasitize on terrestrial animals.

1. Tuna (tuna).

Tuna from the Pacific Ocean is popular with diners because of its bright luster and tender and non-greasy taste. When eating, it is usually cut into centimeter-thick fillets with a knife and texture at a 90-degree angle, so that the neck lines of the fish fillets cut out are short, which is conducive to chewing and has a better taste.

2. Salmon.

It has a bright orange color and has a tender meat, especially the meat of the belly of the fish. Salmon is cut in the same way as tuna.

3. Sea bream.

The meat is tight and firm, the taste is soft and delicious, and it is delicious to cut the thin Zhou Duan plums. It is usually eaten by Japanese people during festivals such as weddings and New Year's holidays.

4. Mackerel.

The meat is fatty and usually grilled and eaten, but fresh, seasonal mackerel is better suited for sashimi. Mackerel is usually dipped in vinegar to remove the fishy smell.

5. Bonito.

Fluff and season the fish with a knife and grill it over high heat until the surface is golden brown, but the fish is not cooked thoroughly. It is then immediately immersed in cold water and quickly drained, accompanied by green onions, ginger, miso, garlic, etc., and dipped in "ponzu" (a synthetic vinegar in which the same amount of soy sauce is added to the juice of citrus such as limes and limes, and seasonings such as sweet cooking wine, bonito shavings, and kelp are added to create umami).

Sashimi is the name of some regions, that is, sashimi, and it is popular in Japan.

Yusheng, also known as sashimi, was known as fish belly, guilla or 鲙 in ancient times, and is a general term for food that is 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, the Korean Peninsula and other places, and is a very popular food in Sesung Japan.

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, it will become the root cause of people's infectious diseases.

Yusheng, that is, sashimi, was called yusheng, guan, or 鲙 in ancient times, and later evolved into the saying "yusheng". Yusheng is a general term for fresh seafood that is cut into slices and dipped in seasonings. Raw infiltrated mackerel fillet has a long history, and later spread from China to Japan, the Korean Peninsula and other places, becoming the "sashimi" Cong Zheng in Japanese cuisine.

It may be because of the distinction between discrimination and other practices, for example, some are boiled, and some are just raw, deceitful, so it will be better understood to use the saying that the fish and eggplant are rolled.

Raw fish is sashimi and can be eaten raw, while fish is just raw fish and cannot be eaten raw.

Modern people can only guess, just like Indians don't kill, Indians change to kill fish, is to let the fish hit the knife by itself, and then the fish hangs, which is equivalent to the suicide of the ruler fish, not the killing of people, saying that the fish is alive, it is not the same as eating meat.

Degu. It's too modern to speculate. Like the Indians don't give birth, the Indian fish hits the knife by itself, and then the fish hangs. Xiang Sui slows down his hand when the fish is self, and not. Raw, raw fish, is not the same as eating meat.

It is sashimi, because it is necessary to eat fresh, so many sashimi still have surviving eggs in the body, and it is easy to get parasitic diseases if you eat it, so it is better to eat cautiously for enlightenment. Unless you particularly want to eat it, it must be high or served with green mustard.

Because Yusheng is the abbreviation of sashimi, it was called fish belly, 脍 or 鲙 in ancient times, and it is a general term for food that is 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, the Korean Peninsula and other places, and is a very popular food in Japan.

Sashimi is simple to make, delicious to eat, and nutritious. But at the same time, it also weighs the pros and cons from two aspects: from a nutritional point of view, sashimi has not been stir-fried, fried, steamed and other cooking methods, because of the high sensitivity imitation of this nutrient has not been lost at all, it is a very nutritious dish, but from the perspective of hygiene, if sashimi is not well processed, it will become the root cause of people's infectious diseases.

I think it's probably because the fish doesn't make people feel particularly dull, so why care so much about other people's opinions, just like it.

The fish used to make sashimi is "salmon", which is also used tuna, but tuna is expensive, and tuna is a marine creature of the mackerel family that is found in the Pacific, Atlantic, and Indian oceans. In the East China Sea and South China Sea, tuna can occasionally be seen. Almost all of the tuna in Japanese restaurants in China is imported by air from Japan.

Ingredients: 1 salmon, 1 slice of sea bream, 1 octopus leg, 1 cucumber, 1 white radish, appropriate amount of sushi soy sauce, appropriate amount of wasabi.

1. Prepare the salmon.

2. Hit a pot of crushed ice Put paper under the ice and don't slip! Cut the melon at will, cut it into flowers, and cut it into slices if you don't know how to cut it.

3. White radish (shredded) or other substitutes.

4. Salmon, sea bream, octopus! Cut and set aside (5 slices).

5. Arrange the sea bream, salmon and octopus.

6. This is a must-have condiment for eating sashimi, sushi soy sauce and mustard sauce, which can not only remove the fishiness, but also have a certain bactericidal effect, and you can eat it when you eat it.

Salmon is the best. However, some people love to eat flower fish because of its crispy and fragrant taste.

Grass carp can also be used. But the taste is not very good. In short, fish with a lot of meat is generally made and eaten raw.

It's up to you. The main thing is to eat raw fish and the ingredients should be authentic. Quack, but one more point.

Nowadays, fish are generally raised in captivity. Eating too much is not good for your health. The main thing is that there are too many parasites and it is not very hygienic. Eat less.

Preparation of sashimi ingredients: (There is a wide range of raw materials for making sashimi, but mainly deep-sea fish and other seafood.) 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. ）

1: Fish, five to six catties (choose fish with few bones);

2) Shredded green onion and ginger, the thinner, the better;

3) Peanut oil, salt, light soy sauce, ice and plastic wrap;

4: Very clean white towel.

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 will take 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: It is a bit difficult to separate the flesh from the bones, including the bones on the belly, and then separate the flesh from the skin.

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

5: Cut the fish into very slices with a knife, cut one slice and put it on ice with a safety film, so as to maintain the freshness of the fish;

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

Instructions for sashimi preparation:

The principle of this dish is actually very simple, it is too troublesome, and if the knife is not good, you don't have to try it, or you don't waste the fish, it should be noted that the blood must be cleaned, or the taste will not be perfect.

Sashimi, also known as yusheng, was known as yusheng, guani or 鲙 in ancient times, and is a general term for food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings. It can be eaten in similar ways in China, Japan, the Korean Peninsula, and even Europe, and it can be said to be a very international cuisine.

Theoretically, fish with fresh meat, thick meat, and less magnetism can be used to make sashimi.

Marine fish are pufferfish, tuna, and salmon; Carp and grass carp for freshwater fish are preferred. Freshwater fish should pay attention to parasite contamination when making sashimi.

Marine fish grow on the surface of the sea, the sea area is deep, the water body is good, and most of the natural ones, the bottom of the sea is fished, and there are very few breeding. Freshwater fish mostly grow in rivers, lakes and seas or ponds and swamps, the water body is uneven, and many freshwater fish belong to artificial breeding, industrial production and manufacturing. Because marine fish grow in the sea, the theme activities cover a wide range, the theme activities are frequent, the meat texture is malleable, and at the same time, it feeds on a variety of algae and microbial strains, and the taste is richer.

On the one hand, freshwater fish have a small range of theme activities, and the ingredients are fed by manpower, which is likely to have an earthy smell.

This is also the reason why coastal residents feel that the river is not as fresh as Shanghai products. But some of the sea fish smell big! Freshwater fish have more bones, and a good freshwater fish should be more delicious than marine fish.

But because there are only a few types. Most of the marine fish are tastier than freshwater fish. Freshwater fish has a strong muddy smell, and the heavy smell is the dominant in the practice, and the smell should be removed with strong condiments, and the freshwater fish basically lose its original taste.

The best way to make the sea fish is steamed, which can maintain the original flavor of the sea fish, which is tender and smooth, and has an endless aftertaste.

Shallow-sea fish, even if they are caught, are usually refrigerated for better and convenient transportation (except for a very few valuable species), and the refrigeration used is only refrigerated; Freshwater fish is different, and most fishmongers will put gasoline in the water to better ensure freshness, which is the smell of mud. It's just that the smell of earth is stronger. However, if the seafood is fresh and alive, it is not easy to feel fishy, but if the seafood is not fresh, it will be very smelly and fishy when it dies.

Therefore, it is better to eat seafood or eat fresh, like oysters, oysters in Yantai City are very, very fresh and fragrant.

Like sprinkled pepper, hence the above names, tropical climate near the shore of the daily life in the coral area of the sea surface fish, childhood color is different and beautiful, can be used as an ornamental fish, when growing up, the meat is delicious and the taste is very good, called high-class eating some fish species. It is warmly welcomed by customers. There are many types of bluefin tuna, among which bluefin tuna is the best of bluefin tuna, its meat texture is delicate, delicious, fresh and sweet, and it tastes excellent when eaten raw, making it a top ingredient in sashimi and sushi restaurants.

I think the difference in taste between the sashimi of marine fish and freshwater fish is very huge, because the taste of marine fish will definitely be relatively better, and the water quality of the sea water it lives in is much better than that of freshwater fish.

Personally, I don't think the difference between the two is very big, because I don't like fish very much, so whether it's marine fish or freshwater fish, it's not my taste.

Raw fish is a freshwater fish, not a saltwater fish, and can only adapt to life in freshwater, not seawater.

Specifically, raw fish are widely distributed in China's freshwater, and there are many raw fish living in the Yangtze River basin in the southern region.

In the Heilongjiang River basin in the north, there are also a large number of raw fish living in it.

In addition to our country, there is also a distribution of raw fish in North Korea.

Raw fish is also a kind of fish that can be raised quickly by people, and it should be raised in fresh water when raising.

1. Raw fish is a freshwater fish or a saltwater fishFreshwater fish and saltwater fish are two different kinds of fish, their habits and characteristics are very different, the degree of adaptation to salt is different, and there are great differences in appearance and distribution area.

This can also be done when classifying raw fish, which are freshwater fish because they grow in freshwater basins.

Looking specifically at the distribution range of raw fish, they first have a very wide distribution in China, there are many raw fish living in the Yangtze River basin in the south, and the number of raw fish living in the Heilongjiang River basin in the north is relatively large.

In addition, there are also raw fish in the countries surrounding our country, for example, there are many raw fish living in the freshwater of the south and north of Korea.

Raw fish are freshwater fish and can only adapt to life in freshwater, and generally cannot survive in seawater.

Their main diet is also small animals that also live in freshwater, and they are carnivorous fish.

Raw fish is also a kind of fish species that can be raised in captivity, which can obtain relatively high economic benefits, and the number of aquaculture is larger, and fresh water is also needed when artificial breeding.

2. Raw fish life has been introduced above, raw fish belong to freshwater fish, so it can be said that they live in freshwater in general.

Specifically, raw fish is a benthic fish that often moves on the bottom of waters.

Especially in places where there is more mud and aquatic plants are more lush, there are generally more raw fish living here, because the creatures here are relatively rich, and raw fish can also hide their bodies with the help of aquatic plants, so as to prey on the shirt mold more conveniently.

From the perspective of latitude, the distribution of raw fish is very wide, because they are relatively well adapted to water temperature.