Deep-sea fish is preferred, but bottom fish is not recommended.

Bottom fish, such as groupers, although their own flesh is non-toxic, the food they eat is easy to leave toxins in their bodies. Deep-sea fish are also suitable for sashimi, at least chilled deep-sea fish, which are fished and bled in time and chilled instead of trawling.

On the one hand, the price of secondary cultured marine fish is expensive, and the quality of fish catch needs to be considered.

Although the cultured fish are fresh, it depends on the cultured fish species and environment. If there is a red tide environment, fish can't be used to sashimi.

Similar to salmon, whether imported imperial salmon, Chilean salmon, Norwegian salmon, etc. or so-called rainbow trout are basically cultured saltwater migratory fish, and wild pure sea migratory salmon rarely appears on sashimi ingredients.

The last time is freshwater fish, such as tilapia, which may be used in posing.

Whether it is suitable for sashimi depends mainly on the freshness of the fish (generally called sashimi level within 7 days) and the way of obtaining the fish (professional fishing boat in the open sea, bleeding in ice water after fishing on board, and it is best to go back and forth for 3-5 days. The sashimi fish tastes good and basically has no fishy smell. The fish caught by ocean trawling is not suitable for sashimi. During the trawling, the fish is squeezed, and the fish is bruised, which is easy to deteriorate and breed bacteria. The cut fish is fishy and not suitable for raw food. ), the preservation method and production environment of the fish (the preservation method is determined according to the characteristics of the fish, and how many days are chilled is the upper limit, how to be chilled and how to cook).