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. Sashimi originated in China with a long history, and then spread to Japan, Korean Peninsula and other places, where it is a very popular food. Sashimi is simple to make, delicious and nutritious. But at the same time, the advantages and disadvantages are weighed from two aspects: from the nutritional point of view, sashimi is a very nutritious dish because it has not been cooked by traditional cooking methods such as frying, frying and steaming, but from the health point of view, if sashimi is not handled properly, it will become the root of infectious diseases.

Eating fish is the favorite of Shunde people in Guangdong. Fish, such as pomfret (grass carp), sea bass, sweet-scented osmanthus and raw fish, should be fed in advance and kept in clear water for more than 7 days.

1 The guest needs to bleed (cut a knife at the fish tail) 1 A few hours before eating, put it in another fish pond and rinse it with water to drain the blood in the body. (Fish fillets are white) There is no taste.

2 Use special knives and shovels (for disinfection with boiling water at home).

3 Peel the fish, cut the meat into dark parts, and cut the white fish into fillets (Pu is preferred).

Seasoning: shredded lemon leaves, shredded onion, shredded sour ginger, fried rice noodles, fried peanuts, shredded taro, shredded sour garlic, shredded golden bamboo shoots, ..

Seasoning: sugar, salt, Japanese tall oil, Japanese spicy and cooked peanut oil, sprinkled with a little white.

Requirements: Fish is white, tasteless and hygienic.

Method 1: Choose fish.

1

river fish

Preferably wild river fish. The quality of fish is very important for raw fish, which determines the taste of fish. Fish is crisp and sweet, and the more you chew it, the better it tastes.

2

Grass carp, bamboo fish, mandarin fish and carp.

These fish can be processed into raw fish, but the bamboo tube fish with thick meat and less thorns is the best. Because bamboo tube fish and osmanthus fish are rarely sold in the market, grass carp is the main one in most cases.

Method 2: Knife Skill

Deliberately make someone bleed.

This is the first process of the whole raw fish. For example, to kill a bigger fish, it is necessary to bleed from the gills and tail at the same time, that is, to chop off the tail and buckle the gills, which is bloodletting.

remove the rust

Is to scrape the scales off the fish. While bleeding, scrape the scales off the fish with a knife or melon handle, and then hang the fish for about ten minutes, so that the raw fish will be white and tender. Otherwise, there must be blood on the fish, which not only has bad senses, but also tastes bad.

Meat lifting

Is to cut the fish from the fish, which is the most critical. You can have more meat and less meat, and the kung fu of the old knife hand is reflected here. Hard wrist, hold your breath, quickly, accurately and maliciously drop a knife according to the fish tail. When the blade is tilted, it will hiss up against the fish ridge, swim close to the cheek, turn the blade, pick it out, climb over the fish back, swim from top to bottom, swim to the fish tail, suddenly stop, raise your hands, and have a fresh and tender meat piece. The whole movement, agile and coherent, in one go. It is often the separation of flesh and blood, and the fish has not woken up. His mouth is still opening and closing and his heart is still beating.

fruit peel

After the fish comes out, carefully wipe off the dirty things on the fish with a very clean towel, and then wrap them in whole fish paper, so as to absorb the water of the fish and keep them dry. Dried fish is refreshing. Peeling fish skin is also very particular. Generally, you gently cut a hole in the tail of the fish, then grab the fish with one hand and pull it with the other hand, and the whole fish skin will be peeled off. After peeling the fish, wrap the fish in special paper for several minutes in the same way to absorb the water and residual blood from the fish. At this time, if the guest is ready to sit down, this process can be omitted and transferred to slicing and loading.

slice up

The key to making sashimi is knife work, and the key to knife work is slicing. Put a large piece of fish on the chopping block, gently hold the large piece of fish in your left hand, gently cut a piece as thin as a cicada's wing in your right hand, and then cut the second piece with a knife between the broken piece and the unbroken piece. The second knife should be cut off, so that the two fish are one. When opened, two pieces of fish are butterfly-shaped and called "Qi Fei".

sabot

Slice the fish, put it on a dry plate, and put the fish slices as thin as cicada wings on the plate one by one. This is the dish. The thinner the fish is cut, the more it can reflect the chef's skill. Cleverly cut fish fillets are neat, smooth and beautiful, just like pieces of ice-carved jade butterflies spreading their wings.

Method 3: How to eat?

1

In people's way of eating, ingredients: shredded ginger, raw fish grass, perilla leaves, lemon leaves, shredded head vegetables and so on. Usually mixed together. Now all raw fish ingredients are ready-made. As long as you say "whole raw fish", a live fish weighing three or four kilograms can be said to be "mouth watering" in three to five minutes.