The roe is called pangolin and comes in red and yellow.

On the outside it looks like a layer of fish skin on top, a little bit of fish meat in the middle, and a big pile of fish roe underneath, and it has a popping sensation when you bite into it, but it's not as greasy as salmon.

In fact, pangasius is not a kind of fish, this sashimi is synthesized.

Generally speaking, red pangasius is freshwater fish roe pressed with mackerel fillets, and yellow is made from turbot roe with herring; the ingredients are natural, but the finished product is artificial.

But the nutritional value is just as high, the elderly should eat less, there is a high cholesterol.

Expanded Information:

Japanese sashimi characteristics:

Sashimi with beautiful shape

Sashimi strongly attracts people's attention with its beautiful shape, fresh ingredients, tender and tasty taste, and seasoning with a stimulating flavor.

The most commonly used ingredient for sashimi is fish, and the freshest fish at that. Commonly, there are sea fish such as tuna, snapper, halibut, bonito, nitrile, sea bass and mullet; and freshwater fish such as carp and crucian carp.

The main condiments for sashimi are soy sauce, wasabi paste or wasabi paste (a light green color similar to wasabi), as well as vinegar, grated ginger, grated daikon radish, and sake (a kind of "pan-fried sake").

Sashimi is served on a shallow dish, either lacquer, porcelain, bamboo or earthenware, in square, round, boat, pentagonal or antique shapes.

Sashimi modeling mostly mountains, rivers, boats, islands as a pattern, and to three, five, seven single-numbered arrangement.

Sashimi is not always completely raw, some sashimi dishes also need to be slightly heated, such as steaming: large sea crabs take this method; charcoal baking: the belly of the tuna slightly baked by charcoal (the belly fat through the baking and give off flavor), then immersed in ice, take out the slices made of; hot water immersion: raw fish with hot water after a little scalded, immersed in ice water to cool down quickly, and then take out the slices, the surface will be cooked, and then cut. Slicing, that is, the surface will be cooked, the internal raw, so the texture and flavor, naturally, is another feeling.

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