Sashimi has always been a more well-known fish species of a way to eat, many people buy high-quality fish, used to do sashimi, that can be a greater degree of preservation of the freshness of the fish and the flavor of the original, how to deal with sashimi healthier? The following take a look at it.

1, in advance of the preparation before hand washing disinfection, and the CNC blade to carry out sterilization. The process of making sashimi does not have to be careless. Before resolving the ingredients, please manipulate the melting ice temperature at 0 ~ 4. Subsequently, the kitchenware application before and after the need to disinfect and sterilize. When not applied, please soak the CNC blade in disinfectant water to prevent touching germs or dust, disinfectant should be removed and replaced daily.

In addition, prepare in advance to cut the fish before, be sure to wash your hands to disinfect. It is proposed to wash with water for 20 seconds up or down before touching the raw fish and knife. Gloves and a protective mask are also proposed during the whole process here. If you have a sore throat or stomach, including diarrhea and nausea and vomiting, do not settle for raw food first. If your hands are injured, you are able to bring moisture-proof gauze.

2, pick glossy and firm fish if you want to go to the sales market to buy raw fish, and buy raw fish must pay attention to observe the freshness of the fish.

Besides, buying fish from a stable dealer can reduce the chances of getting unfresh fish. It is important to prepare raw fish in advance and to choose the right fish because there are some fish that can be eaten raw and some that should not be eaten raw. It is proposed to select salmon, wugu fish and yellowfin tuna, in which wugu fish is safer for pregnant mothers; in addition, silver cod and sea bass should not be eaten raw, silver cod has the risk of eating schizothoracic larvae, so high-temperature cooking is safe and reliable.

3, fish species are not suitable for growing germs above 2 days of freezing. This type of fish to room temperature state will quickly grow germs. Never leave it at room temperature for more than 1 or 2 hours. If you are not going to eat it right away, always seal the fish and put it in the freezer. To accomplish sterilization, use the freezer as the norm. The temperature should be adjusted to -20°C for 1 week or -35°C for 15 hours.

Placement of refrigerator, raw food should be separated from open, in order to prevent cross-type environmental pollution. At the same time, special attention should be paid to the refrigerator can not be filled too full, resulting in uneven temperatures.