A large circle of friends around me, driven by me, like sashimi.

Oh, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no. As a result, once you've tasted it, you can't get away from sashimi.

Sashimi, in my words, is the original flavor of nature!

The fresh seafood fish, shrimp, shellfish, cut pieces of sliced directly after eating raw, without any cooking practices, tasted is made of nature's flavor.

So, sashimi must be eaten while fresh, preferably in the sea fish, shellfish just caught on shore not much time, that flavor is the best.

The most famous salmon in China is, in fact, a kind of sashimi. Orange-red appearance, tender and fat, looks like people have an appetite impulse.

Eat, the texture is like kissing the girl's lips, full of elasticity and Q sense, chewing, meat in the fresh, sweet flavor filled with the mouth, unforgettable.

However, when you equate salmon with sashimi, you're missing out on a lot of flavor.

In the sashimi family, there's more than just salmon, there are all kinds of sashimi, many of which you can't even name.

Two

Sashimi is one of the specialties of Japanese cuisine and occupies the throne of the Japanese menu.

In a Japanese restaurant, when you open the menu, at the top is a variety of sashimi, several pages in a row. Usually, the most economical is to order a sashimi platter, you can taste a variety of sashimi flavors.

In the past few years, Chinese restaurants in China have also followed the example of Japanese restaurants, popular sashimi platter, five or six kinds of sashimi are cut on some of the sashimi, put on a plate, the bottom of the ice, used to ensure that the sashimi fresh and long-lasting.

The guests from the Midwest provinces came to Hangzhou, and when I received them, I would order a plate of sashimi and introduce it to them while eating. Of course, it's not that you can't eat sashimi inland, but it's that fresh, varied sashimi is rare.

That said, the Japanese way of eating sashimi, which is a raw food, is still passed down from China.

In Chinese, there is a word "脍" which means sashimi, sashimi. A long time ago in China, fish and animal meat were cut into thin strips and eaten raw with vinegar and other seasonings, called chopped food.

Later, as cooking methods were upgraded, heating methods such as boiling and grilling became orthodox and mainstream. In China, raw and chopped food also became history.

But to my surprise, chopped food gradually took root in Japan and became the mainstream way of eating. Surrounded by the sea, the Japanese will be able to catch the fish, shrimp, shells, are made into sashimi to make food, and even chicken, duck, beef and sheep made of sashimi.

Three

In Japanese restaurants, the type of sashimi will be adjusted with the seasonal changes, usually eat seasonal sashimi.

Next, Mr. Zheng I will talk about, what are the common sashimi in China.

Fish sashimi, most of which are made from marine fish.

Salmon sashimi, you can see my this article "Salmon, from the deep sea of the Atlantic Ocean, mouth-watering delicious! ".

Tuna Sashimi

Tuna, also known as Tuna Thunnus, is called Tuna in Hong Kong.

In Japanese sashimi, tuna is in the top three species. Tuna is a general term, in fact, there are also divided into eight species, here limited space, I will not go into detail.

Tuna has a lot of fat, meat is delicious, full, sweet, usually according to the body parts, divided into big fat, medium fat, red body, which is the most delicious in the fat.

Snapper Sashimi

Snapper Pagrus major, Taiwan's favorite sashimi.

The meat is translucent pink and white, with a light flavor and sweet meat, and the snapper in the fall is more fat and delicious than in the spring. In the minds of Japanese professional diners, snapper is the best ingredient for sashimi.

Pangasius sashimi

In China, it will be common in many buffet restaurants. To be precise, hijiki, which is not a type of fish, is usually a synthetic sashimi made from herring marinated with takoyaki and pressed. Of course, there are other fish species that are synthesized.

I was very impressed with this sashimi. The fish meat is accompanied by a grain of yellow roe, a conspicuous color, and there is a rustling sound when you eat it, as if the roe is bursting in your mouth, and it has a more crisp feeling.

Squid sashimi

Squid Ika, usually cut into thin segments, or the chef will cut a slit in the squid meat beforehand.

The meat is firm, tender and delicious, and you can taste some sweetness in the cuts in the squid meat.

For me, squid sashimi makes a great down-home drink, either with white wine or Japanese sake.

Four

Moving on, shellfish and shrimp sashimi.

Sea urchin sashimi

Sea urchin Uni, in Japan, is usually caught from the sea from June to August every year.

Some restaurants serve it with the shell, which looks quite scary, like a hedgehog. But the sea urchin yellow inside, is really delicious, nutritious, the first taste of some salty, sweet and fresh after the mouth, without the slightest fishy taste.

Arctic shellfish sashimi

Arctic shellfish Pseudocardium sachalinense, from the coast of Canada and the Korean Peninsula, look very with a sense of celebration, on the red and white, in the country is common sashimi.

Contrary to popular belief, it is cooked. Arctic shellfish are processed after being caught on board, scalded and frozen, and thawed and sliced before serving. A truly raw Arctic Shell is not red in color.

Arctic shellfish have a crunchy texture and a sweet flavor.

Sea snail sashimi

Sea snail Sea snail, tastes tough and crispy, and has some salty flavor, but sometimes you will eat the liver of the sea snail, which is a bit bitter and some people don't like it too much.

Sweet shrimp sashimi

Sweet shrimp Pandalus borealis, is also a general term, but in the domestic restaurant is generally Arctic sweet shrimp, produced in the Arctic.

It is soft and tender to eat, with a pronounced sweet flavor, and in sushi platters, the shrimp shells are often already removed, and the heads or tails can be removed when serving, which is preferred by the girls.