Tuna produced in the Pacific Ocean, naked (that is, lean meat) with bright luster and soft but not greasy taste, is deeply loved by diners. When eating, a special knife is generally used to form a 90-degree angle with the texture and cut into 0.5 cm thick fish fillets, so that the neck lines of the cut fish fillets are short, which is beneficial to chewing and has a good taste.

2. Salmon

It is bright orange and tender, especially the belly of fish. Salmon is cut like tuna.

3. snapper

The meat is firm and hard, and the taste is soft and delicious. Sliced thin and delicious. Japanese usually eat it at weddings or China New Year holidays.

4. mackerel

The meat is plump and usually eaten after barbecue, but the fresh mackerel in season is more suitable for sashimi. Mackerel is usually soaked in vinegar to remove the fishy smell.

5.bonito

Pat the fish with a knife to taste, and then barbecue it with high fire until the surface is golden yellow, but the fish is not cooked thoroughly. Then immediately soak in cold water and quickly dry the water, add onion, ginger, soy sauce, garlic and so on. Dip in "Ponzu" (a kind of synthetic vinegar, which is made by adding equal amount of soy sauce to citrus juice such as lime and orange, and then adding sweet cooking wine, sliced bonito, kelp and other seasonings for seasoning).

Sashimi originated in many parts of the world. In ancient Japan, fishing and hunting were combined with farming culture, and there was a traditional habit of eating raw food. Biography of Dongyi-Biography of Japan records that Japanese people eat seafood, namely sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because it was made of freshwater fish. Generally, freshwater fish have more parasites than marine fish.

References:

Baidu encyclopedia-sashimi