"Sashimi" is a foreign word. In the past, the fishermen of Hokkaido, Japan, in the supply of sashimi, due to the skinned fish is not easy to recognize the type of fish, it is often to take some of the fish skin, and with a bamboo skewer pierced in the fillets, so as to facilitate the identification. This bamboo stick and fish skin on the fish, was called "sashimi", and later, although this method is not used, but the name "sashimi" has been retained, but it has become a general reference to all kinds of sashimi.

[ Sashimi ] is sashimi, which some people directly pronounce as "sashimi". Sashimi is a raw food dish in which fresh fish or shellfish is cut into pieces with the appropriate knife skills and served with a dipping sauce made of soy sauce and wasabi (wasabi).

The most common types of sashimi in China are: trevally, salmon, tuna, snapper, swordfish, lobster, and shrimp.

Salmon is the scientific name of salmon trout, also translated as salmon, salmon is the common name of the Guangdong area and Hong Kong and Macao area, the domestic commonly known as salmon.

Specifics look at this:

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