Tuna is best eaten raw with "chilled fresh" grade, because the material is the highest grade A, the surface is natural red or dark red, the surface is oily, the fish is elastic, the raw food is smooth and has a special flavor.
Salmon eaten raw is also the best chilled, and raw food pays attention to ingredients-soy sauce and mustard (mustard oil), which are classic necessities. You can also serve it with coriander (coriander), peanuts and lettuce according to your own taste.
I'll give you the recipe for salmon and tuna!
Crispy fried salmon with oranges: salmon fillets, orange juice, soy sauce, sugar, onion, ginger, white wine, cooking oil and dried starch. Wash and dry salmon, cut into thick slices; Add a little white wine and salt for curing 15 minutes; Dry the water and pat the starch on both sides for use; Heat a little cooking oil in a small pot, and the ginger slices in the onion will explode; Adding Chinese liquor, soy sauce, sugar and orange juice, and boiling for heat preservation; At the same time, put a little oil in the pot and heat it. Add salmon pieces and fry on low heat until golden on both sides (preferably with a little bright red inside). Immediately soak the fried hot salmon pieces in the hot sauce in step 2 for 1 min (to keep the crispy taste), take them out and put them on a plate, then serve.
Stewed salmon in coconut curry: salmon, onion, fragrant leaves, cream, Thai red curry sauce, coconut milk and sugar. Wash and dry salmon, and cut into pieces; Shred onion for use; Melt small pieces of cream in the pan, add salmon pieces, carefully fry until golden, and take out; Add small pieces of cream to the original pot, add shredded onion and stir-fry until fragrant and soft; Add red curry sauce, stir fry, add white sugar, coconut milk, fragrant leaves and appropriate amount of water, and boil; Simmer for 5 minutes; After the soup is thick, add the salmon pieces and cook for another two minutes; Just take it out and put it on a plate.
Sliced smoked salmon and shellfish: sliced shellfish, a piece of cream cheese, a small amount of minced onion, black pepper and sour cream; Spread a spoonful of cheese paste on shellfish slices, fold a small piece of smoked salmon slightly and put it on the cheese paste. Decorate with rosemary leaves or other green leafy vegetables. If there is no shellfish, round slices of bread can be used instead; If there is no sour cream, you can use plain yogurt instead.
Fried salmon in honey sauce: fresh salmon is washed and dried. Add red wine, boiled juice and honey, evenly spread and marinate for one hour; When the pot is hot, add the salmon pieces and fry them on low heat until they are golden on both sides (preferably with a little bright red in the middle). Onion-flavored salmon skewers: fresh salmon, onion segments, Lee Kum Kee vanilla Swiss juice (if not, you can use chicken sauce instead), red wine (Shaoxing yellow wine is also acceptable), and a lemon. Cut the salmon into pieces, add a little red wine and vanilla Swiss juice, mix well and put it in the refrigerator for about an hour. Sliced onion, strung on the bamboo stick at intervals with salmon slices; On the grill, the fish is cooked when it changes color. Squeeze a few drops of lemon juice on the skewer and serve on a plate.
Smoked salmon mashed potatoes: peeled cooked potatoes, smoked salmon slices, seaweed slices. Mash the cooked potatoes; Add a little salt, black pepper, hot milk and butter and mix well to make mashed potatoes; Smooth the salmon fillets, add a little mashed potatoes and gently roll them up along the edge; Cut seaweed into filaments and wrap them in the middle of salmon rolls; Refrigerate for 30 minutes and serve.