Guangdong fish food-raw fish

"raw fish in the future" is a very interesting word. Today, let's talk about the most magical "raw fish" in Guangdong's fish cuisine.

When it comes to raw fish, most people think of Japanese sashimi first, but I don't know. Sashimi is also an exotic product, and its birthplace is China!

According to the available historical records, people in China began to eat raw fish in the Western Zhou Dynasty.

In the poem Xiaoya June, it is written: "Drink the royal friends, and lick the turtles and carp."

The "wild carp" here refers to the raw fish made by carp, which was a high-class food that only nobles could enjoy at that time.

Later, it spread to Japan in the Tang Dynasty. The Japanese used marine fish instead of freshwater fish, and the method of using mustard as seasoning seems to have originated from China.

It is recorded in the Book of Rites: "Spring onions are used, and autumn mustard is used. "

When it comes to Guangdong raw fish, you have to mention Shunde. In the large-scale food documentary "Looking for Shunde", there is a record of raw fish in Shunde. Raw fish can be seen everywhere in Shunde, and the price is quite diligent. Many Shunde people feel that something is missing from their stomachs and they are uncomfortable after not eating raw fish for two days.

Generally, it is most suitable to choose fish weighing 3-4 Jin for raw fish in Shunde. The production process is very particular: the fish should be "detained" for a few days. The so-called "detained" means that the fish is put into a cage in the river, washed with flowing water, and no bait is given to the fish, so that the fish can consume excess fat through metabolism and excrete the earthy smell, residues and parasites of freshwater fish, so that the fish can be compacted.

When killing fish and slicing fillets, the chef's knife skills are also very particular and tested. Generally, the chef will grab the fish head, cut the fish's jaw and tail twice, and then put it back into the water. The fish will accelerate the loss of blood in the process of struggle until it shows a snow-white color.

Next, slice it into fish slices, serve it after cooling, put the sashimi on a plate, add a little oil and mix it, then add a little salt, shredded onion, lemon, garlic slices and sugar to eat. In some places, the ingredients will be richer, such as adding more shredded peppers, kohlrabi, soy sauce, sesame seeds, peanuts and so on.

the ice is cool and slippery, and the complex taste of various seasonings releases the freshness and sweetness of raw fish, which is wonderful!

You think it's all over except raw fish, but you underestimate the Cantonese people's love for fish.

Fish skin, fish intestines and fish heads are all frequent visitors at their table. Cold fish skin

The chilled fish skin is mixed with seasonings such as soy sauce, oyster sauce, pepper, sesame oil, etc. Usually, the chef repeatedly squeezes and grabs the fish skin by hand to squeeze out the water in the fish skin as much as possible, so that the seasoning and the fish skin can be fully blended, so that the fish skin produced by cold sauce is very crisp and delicious.

when serving, you will sprinkle a layer of peanuts on the fish skin. Sesame, chopped green onion and coriander are stirred with chopsticks in front of diners. This action is called "scooping up". Shunde must have this dish on holidays, and it must also have this action, which symbolizes the good color of "wind and water". Many people in Shunde also eat fish skin and raw fish together, which is called "big fishing". The fat and tender fish skin with crisp fish skin is really a feast on the taste buds in the mouth.

In addition to cold salad, fish skin can also be fried and chilled. The chilled fish skin is very distinctive, that is, it is cooked with the skin, chilled on ice, and eaten with wild pepper water. The taste is light and the ice is crisp and crisp. Steamed fish heads

Steamed fish heads in Guangdong are very popular. In order to enrich the taste, steamed fish heads are also added with ingredients such as soy sauce, white pepper, garlic, onion and ginger. Fish intestines

Fish intestines are generally considered to be too fishy and thrown away as garbage. However, for the thrifty and smart Shunde people, it is a rare human delicacy to make fish sausage fried eggs with eggs after the fish intestines are cleaned and added with pepper, cooking wine, dried tangerine peel and chopped green onion.

fish, as the soul food in Guangdong, can be changed in 72 ways by clever Cantonese people, and each course has its own characteristics. Fish goes up and down, inside and out, and there is no shortage of dishes. Shunde's "all-fish feast" has made Guangdong the No.1 place to eat fish!