Japanese people especially like to eat raw food, and they are also an island country with rich and varied seafood. Of course, seafood is made into all kinds of raw products. In their eyes, only raw food can appreciate the freshness and softness of seafood. As a result, "sashimi" has become a typical Japanese food, and people who travel to Japan will always distribute a sashimi meal.
Most people in China don't like to eat raw food, which is related to people's long-term diet structure. In more coastal areas, raw pork, beef and mutton, beef, chicken breast and fish are not suitable for raw eating, but what is more important in our diet is boiling and eighteen martial arts.
Is there a kind of sashimi that is not only delicious and refreshing, but also cooked and eaten? This kind of sashimi satisfies both Japanese who like fresh seafood and China who like cooked food.
The answer is yes, and this kind of sashimi has won thousands of loyal customers in China, Japanese and Korean. In some high-end Japanese restaurants, you can see their figure, that is, the Arctic shell.
Many people think that the arctic shell they eat is raw. But the yellow shell meat of the arctic shell happens to be cooked, and it is cooked at all! The newly caught arctic shell is not bright red, but the top is grayish white or purple.
The common name of the arctic shell is Stimpson clam. Because it comes from the North Pole, it is also called the arctic shell, which is easier to remember. Because of living in cold sea water, the growth rate of arctic shellfish is extremely slow, and it usually needs to be hidden under the gravel at the bottom of the sea 12 years or even longer to be perfect.
The colder the weather, the more delicious seafood can be produced. The same is true of arctic shellfish. In the cold sea water, the shell of the Arctic shell grows crisp and tender, which is sweet and sweet. Its advantage is that it has no fishy smell. You can serve it simply by cooking it, which will win the favor of many foodies.
Generally speaking, why are arctic shellfish different from other seafood, cooked and served? This is totally out of line with the Japanese preference for sashimi and raw shrimps and crabs.
One of the biggest reasons is to lock in the delicacy of arctic shellfish. After the arctic shell is successfully caught, fishermen will immediately shell, blanch, clean, select and quickly freeze it. In this process, the arctic shell has already been cooked, and the original light gray shell meat has turned bright red.
Can I eat all raw arctic shellfish? Yes, but it is not easy to store. Only when you get to the fisherman's side, take it out and repair it immediately, you can eat the vivid Arctic shell, which is more crisp and refreshing. However, most people only eat scalded arctic shellfish. After all, it can be transported to our table from the distant Arctic waters, and the journey can be very short.
Besides sashimi, arctic shellfish can also be used as a sushi restaurant. With vinegar and white rice, it tastes delicate and first-class Fried seashells are also very good food, and they are in line with the taste of people in China.
However, in any case, the arctic shell is more suitable for simple cooking, and does not need too heavy seasonings and seasonings. What I eat is the taste of Arctic shellfish and the sweet pastoral flavor. However, this unique seafood has become a kind of Japanese sashimi deeply loved by people in China.