Tuna is a highly transoceanic migratory fish, which can be found in all oceans of the world. Because it must always swim fast to maintain its body supply, and it only moves in the depths of the sea, its meat is tender and delicious, and it is not polluted by the environment, so it is a rare healthy food. The meat quality of tuna is very special, and it is very delicious no matter how it is cooked. In particular, tuna sashimi is the best among sashimi. Not only the old diners get a deep taste, but even those who eat less sashimi will choose tuna sashimi to taste it in large pieces. The pink fish fillets greatly increase people's appetite. The tender radish on the snow-white ice is cut into filaments and piled up under the fish fillets, like a tribute to something precious. Suddenly, I feel that even the emperor may not be able to eat these delicious foods! Probably squeezed some lemon juice on the fish fillet in advance, so you will taste a little sour fruit when you eat the original flavor carefully.
Recommendation: When eating, you should try to eat it as soon as possible after serving it on the table, because the fish fillets are very tender. First, the fish is very tasty. If it is left for a long time, it will absorb the taste of some decorations such as lemon and radish. Second, the fish will lose its original hardness and become soft because of the melting of ice cubes. Soft food is definitely not as delicious as fresh food! In addition, when dipping the seasoning, I suggest you use a little Japanese soy sauce with mustard and vinegar, and a little peanut oil. This kind of taste is very unique. If it is a little "Sichuanized", you can add a little shredded onion and red pepper according to your own preferences, which not only enjoys the delicious taste, but also masks the fishy smell of fish.
Vinegar herring sashimi
Snow-white shredded radish is neatly lined with two rows of half-centimeter-thick fish fillets (I have never seen such thick fish fillets standing up). The small muscle part of the fish fillet is semi-circular with silver skin.
Vinegar herring is a common edible fish in Japan, which is usually used to make sashimi and vinegar herring sushi. This typical marine fish tastes a little salty, and some are like pickled fish, but it is much more moist and delicate than pickled fish. It bites icy, salty and fragrant, with a flavor that pickled fish can never have. About the chef has been drenched with a little lemon juice beforehand, and it tastes a little sour when chewed carefully.
The sashimi of vinegar herring is very delicious without dipping, but dipping in various dipping materials is even more delicious!
Deep-sea tuna sashimi
Among all kinds of sashimi, the tuna sashimi is the most colorful, and the thick slices of bright red are cut square, which set off the transparent ice basin, thin white radish, green and attractive coriander leaves, delicate yellow lemon slices, and a purple flower next to it. How beautiful it is!
Tuna itself has almost no taste, so it is particularly easy to suck. The key to good taste lies in that small dish of dip. You can mix the dip according to your own taste. It is recommended to use green mustard paste and shredded ginger. Green mustard can stimulate the taste, while shredded ginger can restrain the fishy smell and bring out a delicious taste. It tastes cold, fresh and enjoyable. The more you chew it, the sweeter the aftertaste.
When eating tuna sashimi, you must hurry up, because the deeper the ice, the more refreshing it will be. If it melts, you can't eat the real taste of sashimi.
Royal fish from Beihai is very refreshing for sashimi.
This noble fish comes from the junction of salt and fresh water in the North Sea, and sashimi is chosen in the production because its sashimi is fresh, crisp and refreshing, and its taste is no less than that of salmon. Dip in the delicate and unique sauce, put it in your mouth, and then savor the freshness and crispness of the royal fish. It is found that it tastes crisper and more elastic than salmon, and it is more tender and delicious than salmon.
seasoning
Eating sashimi is the original taste of meat, so the seasoning also accounts for a large proportion when eating sashimi, because the requirements can neither destroy the original texture and taste of sashimi, but also put forward a better taste on it. The most familiar thing is mustard, which is famous for its pungent nose. The coolest thing is to eat "salmon" sashimi, and put a big lump of green mustard in a thin piece into your mouth and chew it! When you eat this when you have a cold, mustard comes up violently, and a super sneeze makes your toes comfortable from the capillary! However, with the development of diners with "creative ability to eat and drink", as long as it can be used for seasoning, it is basically used on sashimi! Let's take a look: red pepper, chopped flowers, peanut oil, Japanese soy sauce, vinegar, sesame, shredded onion, ginger, salt, monosodium glutamate, pepper, Chili oil, douban, garlic paste ... alas, more and more like the seasoning of Sichuan hot pot! I'm afraid the popular trend in the future is to eat cold hot pot and eat sashimi ice banquet!