Speaking of all kinds of marine fish, many people still like to eat them. As a kind of seafood, marine fish itself has a strong flavor. In addition, unlike freshwater fish, marine fish is not only fresh and tender, but also has fewer thorns, which is very convenient to eat. Hairtail is also a kind of marine fish. It tastes good, but it is not easy to preserve, so many hairtail are frozen. Our usual way of eating is mostly braised or dry fried, but how do Japanese people who like sashimi deal with hairtail? It is rare to see such fresh hairtail. The silver light shines. See how Japanese chefs bring fish bones.

Usually hairtail is really alive. If you are near the seaside, you can go fishing by yourself. But at ordinary times, there are very few hairtail in the market, and the vitality of hairtail is very weak, so you can't be happy when you are out of the sea. So unless your home is near the seaside and the price is not cheap, you can rarely see hairtail. Japanese love sashimi, and of course they eat sashimi. Look at the fresh hairtail that the Japanese just brought. The color is silver, very bright. To be honest, many people are envious and jealous when they see such fresh hairtail for the first time.

To tell the truth, the Japanese love cleanliness as a whole. Some people often watch small videos about food preparation, many of which are about Japanese cuisine. Their kitchens are generally clean and bright, and the handling of ingredients is also very clean. At this point, Guangdong chefs do the best. Before the hairtail is boned, Japanese chefs will wash the hairtail skin repeatedly with water.

Cut open the belly of the fish to remove the internal organs, and then rinse it with clear water. As long as it is a fish, the internal organs are basically the same. Here we will talk about fishy substances on fish. However, the source of fishy smell substances in animal food mostly exists in their blood, and the tired food needs to be soaked in water for a long time to remove excess blood, unlike fish. According to the difference of each kind of fish, some chefs will stab a knife somewhere under the fish head to bleed, but the blood with the strongest smell is called "fish bone blood", which is tightly attached to the fish bone, so the blood in this place must be washed clean.

Then, the head of hairtail should be removed. In fact, many cooking techniques can only be achieved by us in China. For example, European and American cuisines are dominated by all kinds of meat, but only stewed meat and fried pork chops. As for scraps such as pig's trotters and internal organs, they don't know how to cook them. Speaking of fish heads, chefs in China can also process fish heads into many dishes, but fish heads with fish are chicken ribs, and few people like to eat fish heads with fish. Japanese chefs here cook sashimi, and of course the fish heads have to be cut off.

Then we will start to break down the fish. Speaking of knife work, the chef in China is "a kitchen knife that travels all over the world". Except for chopping bones, other ingredients are basically processed with a kitchen knife. Speaking of which, it's very interesting. In the kitchens of European and American countries, there are all kinds of kitchen pots and pans, while in the kitchens of Japan, there are all kinds of knives with different styles and sizes. In addition to the famous sushi, Japanese cuisine is sashimi, so the knives they use are basically small, narrow and long knives. Japanese chefs are still very skilled at removing bone fish and processing sashimi.

After cutting the knife evenly on the left and right sides, cut off the smooth whole fish, rinse it with water again, and then start cutting the fish fillets. A major feature of Japanese cuisine is that in the processing of ingredients, in addition to maintaining the freshness of ingredients, it also pays great attention to the shape of dishes, which is the "shape" of "color, fragrance and taste". Japanese cuisine, to a great extent, was learned, introduced and inherited from our Tang Dynasty, and it often bears the imprint of Chinese food. Before cutting the fish slices, the complementary food used for styling has been placed on the plate, and the thin and even sashimi is stacked on the ingredients.

The whole production process is basically completed, and finally, a plate of sashimi with fresh and tender meat and perfect shape is made by adding brightly colored ingredients and slightly embellishing. The silvery and tender fish fillets, as long as they are handled well, basically have no fishy smell, which makes people drool. Some friends who have been to Japan have eaten sashimi made with hairtail there. It is said that the taste and taste are perfect, but the price is a little expensive.

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