The so-called "three raw fish" is the general name of three famous dishes: killing fish, Tallaha and sashimi. Although they all eat fish raw, the method is similar, but the taste is completely different.
Speaking of "Sansheng Fish", everyone in Li Qinde knows that it is a famous dish handed down by the local ancestor Hezhe.
According to documents, the descendants of Mohong, a blackwater, lived in Qindeli area of Liao Dynasty, and existed in the ruins of the ancient city of Xishan in Qindeli. At that time, it was called the city of Wula, which was the capital of this country. Later, it was renamed Guizhengren, Huihe people, and even Hezhe people who appeared in the Qing Dynasty belonged to Huihe Sect. Instead of farming, they make a living by fishing and hunting. "There is no grain and millet in the land, and fish replaces grain" (Collected Works of Mr. Huang Jinhua, Volume 25), and the life characteristics of this nation are: "People are impermanent, but chasing water plants, birch bark as a house, carrying heavy loads, and living in short supply" (see Liaodong annals), which is similar to a camping lifestyle, so that "three kinds of fish" adapted to picnics came into being.
Most of the killed fish (mixed fish) are fresh carp (grass carp, herring, sturgeon, bighead carp, silver carp, pike, etc.). ). First, clean the selected fish, put them on the chopping board, and cut off the meat near the ribs on both sides of the fish with a sharp knife. Then, slice the meat with a knife (don't cut through the skin). Then use a knife to cut the thin slice stuck to the skin into shredded pork and put it in a vessel. Then bake the skin to half-cooked scales, cut it into filaments, put it together in a vessel, and mix it with shredded cucumber (or shredded potato, shredded cabbage, etc.). ).
In addition to the above-mentioned traditional practices, in recent years, various restaurants in the farm have renovated and introduced the recipe of "crystal fish fillets", which is basically the same as killing raw fish, except that the sliced fish fillets are put in a soup bowl and soaked in a solution prepared with rice vinegar, salt and miso. , with fried peppers and a little coriander on it. This way of eating can be called authentic mixed raw fish because it does not add vegetables. Sweet and sour, especially in midsummer.
Tallaka is another way to eat raw fish. Earlier, Hezhe people were very particular about the selection of roasted Tallaha, especially the young sturgeon and young carp. Because the meat of these two kinds of fish is tender, the bones are brittle and there are precious fish tendons, they are palatable. When roasting, the abdominal cavity of the young fish is broken, the internal organs are taken out, the fish is washed, and then the fish is placed on a chopping board, and the bones are cut into finger-wide discs, strung together with sharpened fresh wooden sticks, and roasted over a bonfire. When the fish skin pops open, oily and fishy smell overflows, and the baking is finished. When eating, dip the grilled fish fillets in rice vinegar, salt, Chili oil and other seasonings. , bite down. The surface of the fish is hot, but the inside of the fillet is cold. This kind of Tallaha is crispy outside, spicy inside and cool inside. Chew slowly and savor. It's really unique and wonderful.
At present, "Tallaha" is baked. Because the country has banned the fishing of juvenile sturgeon and herring, people mostly use carp as material. The knife method is basically the same as killing raw fish, except that when cutting the meat, you should cut it into strips with little finger width, coat it with fine salt, then string the fish skin with a fresh wooden stick (you can make a few holes in the fish skin with a knife in advance), and then you can bake it. When roasting, roast the side with fish skin first, and then turn the grilled fish meat over after the scales burst, until the meat surface is slightly tar, that is, it is roasted. Peel off the baked Tallaha slices by hand, put them on the chopping board, cut off a piece of skin with a knife, and put them into a vessel according to the original cut marks, thus making Tallaha. You can eat it the same as above, or you can mix the seasoning with the fish like raw fish.
Sashimi was originally a way to eat raw fish in winter. Choose cold-water fish as materials, such as barracuda, leptospira, hucho, rabbit fish, etc. When making, take back the frozen fish, heat it slightly, peel off the fish skin until the surface scales slightly, then stand the fish on the chopping board, cut off the sliced flowers layer by layer like a carpenter's knife, put it on a plate, dip it in the seasoning while freezing (just like eating Tallaha seasoning), and put it in the stomach to cool it to the end, which will have a special taste. Now refrigerators have already entered the homes of ordinary people, and hotels and restaurants are even more essential. Therefore, sashimi, which used to be eaten only in winter, can now be eaten all year round, especially in hot summer.
It has always been the custom of Hezhe people not to eat raw fish to entertain guests. "finless porpoises stay for guests, and raw fish feast." This is what Han Shumi left in "Three Surnames". Today's industrious people, like the ancestors here, don't need raw fish to entertain guests, so that the "three raw fish" with Shan Ye flavor has already entered the elegant hall.