Further, even the sashimi of fish, besides sashimi made from ordinary fish, sashimi made from some special fish, such as octopus, squid, cuttlefish and whale, are also common materials. Whales can be sliced into thick fillets, but octopus, squid and cuttlefish can't be sliced into fillets, but they can be cut into fish pieces that are not too thin by using their own bodies, and of course they can also be counted as fillets. In addition to fillets, there are whole fish, and some small micro-fish, which are delicious sashimi if eaten raw or alive. In addition to fish, there are raw caviar, which can also be sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in the eyes of the Japanese, and the reference must be translated by sashimi.
The shape of sashimi is nothing more than pieces, blocks and strips, generally depending on the material. The delicate fish can be sliced into thin slices, which is also more advanced. Some big fish, with thick meat, are cut into thick slices (almost called "pieces") or small strips. The skins of these fish are generally removed, but some fish keep their skins. For example, a kind of sashimi (called "deer's scorpion is used for cooking", and its practice is called "burning frost for cooking") is poured with hot water on snapper. As for octopus, it can only be cut into different pieces according to the body shape of each part. There are sashimi, such as oysters, snail meat, sea urchins, inch-long small fish and roe, which can be eaten whole without a sharp knife.
From the above, we can translate it into "sashimi" as far as its usual situation is concerned. After all, raw fish and thin slices are the most common forms. This kind of translation is "not far away, though it misses". Fish is called "Yi" or "Yi" in China's historical records. China fish culture has a long history and rich contents. The practice of raw fish is quite particular. The first thing is to choose fish. There are many kinds of fish, the most common of which are the four major fish: carp, silver carp, grass, and herring, as well as flower fish, tilapia, bighead fish, crucian carp, etc. In fact, all fish with scales can be used for raw fish, but fish without scales are not suitable for cooking, such as pond fish and catfish, mainly because these fish without scales have some mucus and are difficult to handle. Generally speaking, these fish can be divided into top grade, middle grade and inferior grade. First of all, it is inferior, which is called inferior mainly because these fish are cheap, thin, prickly and have poor taste. Mainly silver carp and bighead fish. Followed by Chinese products, Chinese products are characterized by thick meat, sweet taste, mainly big bones, good taste, including carp and grass carp. The top grades are flower fish, crucian carp and tilapia. These fish are characterized by meaty tendons, excellent taste and sweet taste, and the raw fish made is of good color, which makes people's appetite greatly increase and their mouths water. When choosing fish, you should also pay attention to the origin of the fish. Anything raised in sewage ponds should not be used, and fish in cages should not be used as far as possible (if cages are kept on clean rivers, they can still be used). The best fish are spring water fish, clear water river fish and reservoir fish, which are really not available, and fish raised in rural clear water ponds can also be used. When choosing fish, look at whether the fish are vigorous and whether there are sundries in the gills. Choose those fish with vigorous and clean gills. Note that they must be live fish, and dead fish must not be used for raw fish.