Raw materials for making sashimi are extensive, but mainly fish and other seafood produced in deep sea. Because the meat of deep-sea fish is delicious and less polluted. Generally, the fish that make sashimi are salmon, swordfish, perch, tuna, sea urchin shrimp, lobster, abalone, oyster, red shellfish, arctic shellfish and so on.
At present, the more common kinds of sashimi in China are: red Lu Lu silver carp, salmon, tuna, snapper, swordfish, lobster, reed shrimp and so on.
Sashimi originated in China, but it is a very popular food in Japanese and coastal areas such as the Korean Peninsula. The method of making sashimi is very simple and nutritious. But not all fish can make sashimi.
Japanese cuisine pursues to show the original flavor and light taste of food, and sashimi is one of the most representative dishes. When fresh sashimi is directly eaten with soy sauce and other seasonings, diners can not only taste the original flavor of the fish, but also test the chef's knife work and plate setting skills. The ingredients of sashimi are mostly tuna, salmon, puffer fish and other sea fish.
References:
Sashimi Baidu encyclopedia