Nowadays, our food is cooked before eating, which will lose a lot of nutrients in the process of cooking, but many things are hard to swallow when eaten raw. There is a delicious raw sashimi on the Japanese table. Do you know what kind of fish sashimi usually uses?

Sashimi is the most famous Japanese cuisine, and it is a masterpiece of Japanese cuisine. Sashimi is written in Japanese as "sashimi" (romaji, transliteration of "Shasimi") and sashimi is what people in China call it. Because sashimi is an imported product, it was made by Japanese chefs in the early days, so it seems somewhat mysterious. In fact, it is not difficult to make sashimi well as long as you master the basic processes such as raw material selection, knife work, plate loading and seasoning.

raw materials for making sashimi are quite extensive, but mainly fish and other seafood from deep sea. Such as salmon, swordfish, perch, tuna and so on; Crustaceans include sea urchin shrimp and lobster; Shellfish include abalone, oyster, red shellfish and arctic shellfish. The selection of raw materials for sashimi is very strict, and the raw materials should be fresh, clean and pollution-free.

At present, the common kinds of sashimi in China are: red silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster, reed shrimp and so on.

The most commonly used material for sashimi is fish, mostly marine fish. Common are tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, and so on; There are also freshwater fish such as carp and crucian carp. In ancient times, carp was the top grade of sashimi.

There are some special seafood, such as octopus, squid, cuttlefish and whale, which 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.

besides fish, there are raw roes, which can also be sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in Japanese eyes. However, sashimi is not limited to fish, and the materials used are very wide, including snails (including snails, oysters and fresh shellfish), shrimps (a red sweet shrimp) and crabs, sea cucumbers and sea urchins, and chicken.

The nutritional value of sashimi is really high. It is rich in protein, and it is a high-quality protein with soft texture and easy to chew and digest. It is also rich in vitamins and trace minerals. The fat content is low, but it contains a lot of omega-3 fatty acids such as DHA. It can be called a good food with rich nutrition and easy absorption.

Conclusion Sashimi and sashimi are actually the same in some sense. Sashimi is not designated as salmon, but most people are used to eating salmon slices. But any fish with a big belly can be used to make sashimi.