What are the ingredients for the sashimi platter?

SashimiA common ingredient in the platter is salmonArctic shellfish, cod, tuna, sea bream, etc., the ingredients of the sashimi platter vary depending on the restaurant.

Sashimi platters often use salmon, arctic shellfish, cod, tuna, sea bream, and other ingredients, and different restaurants use different ingredients in sashimi platters, such as beef sashimi, fish sashimi, and shellfish.

For sashimi, you can ask the staff at the store what ingredients are included in the sashimi platter before ordering.

How to eat:

Sashimi does not need to be heated when eaten because the nutrients inside the food are somewhat lost during the cooking process, while sashimi is a raw food that retains the nutrients inside the ingredients to the greatest extent possible, and it also has a softer texture than the ingredients after cooking.

We just need to prepare soy sauce, wasabi, wasabi to our liking.

Seasonings such as puree and then dip them in sashimi to enrich the flavor of the sushi.

The ingredients of the sashimi platter are: cod, red sea bream, yellow pomfret, red shellfish, tuna, octopus, salmon, sea urchin (wooden box), large leaves, shredded white radish, red seaweed, green seaweed, cucumber, etc., and the seasonings are: sashimi soy sauce, green wasabi.

The sashimi platter is a dish that is mostly made with sashimi and served in a wasabi soy sauce sauce, and is a traditional Japanese dish specialty. Sashimi is not always completely raw, some sashimi dishes also need to be slightly heated, some fresh fish is slightly blanched in hot water, immersed in ice water and cooled rapidly, and sliced out, the texture and taste are different.

The most commonly used ingredient for sashimi is the freshest fish, and in ancient times, carp used to be the best ingredient for sashimi, but now sashimi platter ingredients are not limited to fish.

Precautions for eating sashimi.

1. The elderly, those with poor stomach and weak resistance should eat less Yan Zonghai said that if you eat relatively unfresh sashimi, you will vomit and diarrhea gastroenteritis, and you will have a high fever, and those with weak resistance may also cause sepsis.

2. Infants and pregnant women eat less deep-sea fish In European and American countries, it is clearly written that pregnant women are not suitable to eat deep-sea fish, such as swordfish, tuna, etc., due to the accumulation of the food chain, the amount of heavy metals is therefore more, which may affect the development of the fetal brain.

3. Freshwater fish have a high risk of parasites, so they should eat less Freshwater fish have more parasites in freshwater rivers, resulting in a crisis of freshwater fish sashimi stuffing insects, especially salmon, which must spawn in freshwater for part of the time, so the parasites are more harmful and should be eaten as little as possible.

4. The origin of the fish is unknown, and the food safety of sashimi is a big question mark Greenpeace investigates that most of the fish come from unknown sea areas, Yan Zonghai said that if the catch is produced in illegal areas or polluted areas, the food safety risk of sashimi is high, for example, if it is produced in the waters near Fukushima in Japan, the nuclear-contaminated fish may be eaten.

Sashimi platter: tuna, salmon, chizu, sea bream, milkfish, sea urchin, sweet shrimp, crab roe, etc.

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.

The aesthetic shape is one of the major features of sashimi, so the process of plating is particularly important. Sashimi is often served with semi-round, boat-shaped or fan-shaped tableware, and fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemums, cucumber flowers, ginger slices, shredded radish, lime and other accessories are used as accessories. These accessories can not only be used for decoration and embellishment, but also play a role in removing the smell and increasing the appetite.

Attention to detail in the production of sashimi.

The knife work used to process sashimi is quite exquisite, and the knife technique used should be adapted to the material conditions and flexibly mastered. However, no matter which knife method is used, it must be cut with a top knife, and the knife and the raw material must be at an angle of 90°. For example, take a piece of salmon without bone spurs and skin, lay it flat on a cutting board, hold the fish with your left hand, hold the knife vertically down with your right hand, and cut off the fish piece by piece with a push-knife top knife.

Note that when cutting the fish fillet, do not return the knife when cutting halfway to ensure that the fish fillet is neat, clean and beautiful. Standard sashimi should be about 3 mm thick and weigh between 8 and 10 grams per slice.