Raw fish, also known as sashimi, was called fillet, fillet or silver carp in ancient times. It is the floorboard of fresh fish and shellfish sliced raw and eaten with seasoning.

There are differences in eating raw fish in different areas. In Guangdong, Guangzhou and Foshan, it is mainly dipped in soy sauce and mustard. In Meizhou, Guangdong, there is a place called Wuhua. There are fish shops everywhere in the streets, which shows how much people here love to eat raw fish.

Elements of raw fish production

1, fish selection

Although many fish can be used as raw fish, the meat quality, taste and sweetness of each fish are different. To say delicious, He Juan is the first choice. In fact, it lives in a river and looks a bit like grass carp.

2. Knife skills

Knife is also related to the taste and delicacy of this dish. The shorter the time from picking up the fish to cutting it into fillets, the fresher the fish and the better the natural taste. In the process of cutting, it is necessary to ensure the degree of deboning and the thickness and uniformity of the slice. Therefore, it is conceivable that a chef with poor knife skills, even if his cooking is superb, will definitely taste bad.