Sashimi refers to things like raw fish, and sashimi refers to fish dishes that are eaten with fresh fish and shellfish sashimi directly seasoned.

The most commonly used raw material for sashimi is fish, mostly sea fish. Common tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, etc. There are also freshwater fish such as carp and crucian carp.

In ancient times, carp was the top grade of sashimi. There are also some special seafood, such as octopus, squid, cuttlefish and whale, which are also common materials.

Characteristics of dishes:

Sashimi attracts people's attention with its beautiful shape, fresh raw materials, fresh and delicious taste and irritating seasonings. With the increase of international communication in the catering industry, delicacies from all over the world can be found at home. The same is true of sashimi, which enters a large number of high-end Chinese restaurants from Japanese restaurants.

Sashimi is not always eaten completely raw, and some sashimi dishes also need a little heating treatment, such as cooking: sea crabs take this method; Scalding in hot water: Fresh fish are slightly scalded in hot water, and then quickly cooled in ice water, so that sliced fish will be cooked on the surface and raw inside. This taste and taste is naturally another feeling.