Raw materials for making sashimi are extensive, but mainly fish and other seafood produced in the deep sea. Such as salmon, swordfish, bass, tuna, etc.; Crustaceans include sea urchin shrimp and lobster; Shellfish include abalone, oyster, Hong Bei and arctic shellfish. The raw material selection of sashimi is very strict, and the raw materials should be fresh, clean and pollution-free.
Beautiful appearance is a major feature of sashimi, so the process of plate loading is particularly important. Sashimi is usually served with semi-circular, boat-shaped or fan-shaped exquisite tableware, with fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish and lime as auxiliary materials. These ornaments can not only play the role of decoration and embellishment, but also play the role of removing fishy smell and increasing appetite.
Pay attention to the making of sashimi.
The swordsmen who process sashimi are very particular about it, and the knife method adopted should be tailored to suit their own needs and mastered flexibly. But no matter which knife method is used, it must be cut with a top knife, and the angle between the knife and the raw material should be 90. For example, take a piece of boneless and skinless salmon meat, lay it flat on the chopping board, hold the fish in your left hand, hold a knife vertically downward in your right hand, and push the knife to cut the fish piece by piece. Note: When cutting fish fillets, it is not allowed to withdraw the knife halfway to ensure that the fish fillets are neat, smooth and beautiful. The thickness of standard sashimi is about 3 mm, and the weight of each piece is between 8 ~ 10g.