Sashimi, also known as sashimi, was called fish dumplings, dumplings or turtles in ancient times. It is a general term for food that is made of fresh fish and shellfish sliced ??raw and eaten with seasonings. The sashimi is tender and refreshing, with a slight fishy smell.

Selection of materials: The raw materials for making sashimi are relatively wide, but they are mainly fish from deep sea and other seafood. For example, fish include salmon, swordfish, seabass, tuna, etc.; crustaceans include sea urchin, shrimp, lobster, etc.; shellfish include abalone, oysters, scallops, arctic clams, etc. The selection of sashimi ingredients is very strict and the raw materials should be ensured to be fresh, clean and pollution-free.

Knife skills: The knife skills for processing sashimi are very particular. The knife skills used should be adapted to the material conditions and mastered flexibly. But no matter which knife method is used, it must be cut with the top knife, and the angle between the knife and the raw material must be 90°. For example, take a piece of salmon without bones and skin, place it flat on the cutting board, hold the fish with your left hand, hold the knife vertically downward with the right hand, and use the push-knife method to push the knife up and cut off the fish piece by piece. Note that when cutting fish fillets, do not return the knife halfway through the cut to ensure that the fish fillets are neat, smooth and beautiful. Standard sashimi should be about 3 mm thick and weigh between 8 and 10 grams each.

Plating: The beautiful shape is a major feature of sashimi, so the process of plating is particularly important. Sashimi is usually served on semi-circular, boat-shaped or fan-shaped exquisite tableware, and is served with fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemums, cucumber flowers, ginger slices, shredded radish, lime, etc. Accessories. These accessories can not only be used for decoration and embellishment, but also can remove fishy food, increase freshness and increase appetite. For example, first spread perilla leaves or lettuce leaves on a plate, and then place the cut salmon fillets in groups of 5 to 7 pieces, measuring each person. Place it on perilla leaves and garnish it with shredded radish, coriander, cucumber flowers, etc., giving people a refreshing feeling.