Seafood is a kind of delicacy that many people are fond of. As the saying goes, "delicious food", the abundant food in the mountains and deep sea is a bounty of nature. The word "fresh" perfectly combines the land and water delicacies, expressing

There is a wonderful taste in it.

With such a large size, I believe that everyone has eaten a lot of fingerlings and seafood, and most fish are known for their "delicate" texture. So what is the hardest seafood that we have eaten?

When it comes to hardness, everyone may think of Japan's "dried bonito". The bonito itself is not hard enough. It only becomes harder after being dried. The "pine cone fish" is also a very strong fish.

The difference is that the strength of fresh pine cone fish is astonishing. It does not break when you blanch it in water, and it cannot be broken with scissors.

Everyone knows that the Japanese are famous for their sashimi, but how do the Japanese make sashimi from such "hard" fish?

This fish is "hard as diamond" and cannot be cut or boiled. I am curious about how the Japanese make sashimi?

In fact, the hardest part of the "pine cone fish" lies in its continuous fish scales. With this layer of armor as hard as "naked diamonds", it is naturally not easy to eat the fish inside, but

"Pao Ding Jie Niu" is particularly handy, but this kind of fish is only as big as a palm. Once you understand the "technique", it is not impossible to cut open this kind of fish.

No, this Japanese guy can solve the "pine ball fish" very well.

First, directly remove the dorsal fins on both sides of the head of the "pine cone fish", and use the tip of the knife to remove the internal organs first (find the best breakthrough point), and then take the opportunity to remove the fish body and the minced pepper fish.

Cutting the head open, because the part of the continuous fillet is very hard, this process does not seem to be easy.

The next step is to separate the fish and fillets. It is easier to cut the "pine cone fish" in half by removing the top of the head, but it still requires a lot of effort.

After seeing this Japanese guy making sashimi from the "pine cone fish", many people praised his knife skills. However, it was not easy to handle the "pine cone fish" and the sashimi was only two small pieces.

Fish, but although the meat texture is small, this kind of sashimi is very delicious, and Japanese people love it.