Fish sashimi, also known as sashimi, or chopped fish, chopped fish or chopped meat, is a general term for fresh fish and shellfish that are cut into slices and dipped in seasoning. Sashimi originated in China and has a long history, and later spread to Japan and the Korean Peninsula, where it is a very popular food.

Sashimi is easy to make, delicious and nutritious. But it also weighs the pros and cons from two perspectives: from a nutritional point of view, sashimi is not subjected to the traditional cooking methods of stir-frying, deep-frying and steaming, so there is no loss of nutrients at all, making it an extremely nutritious dish, but from a hygienic point of view, if sashimi is not handled well, it can be a source of infectious diseases for people.

China's history of eating raw fish can be traced back to the pre-Qin period, and has flourished through many dynasties, forming a rich food culture of raw fish.

Expanded Information:

p>1, big fish processing skills

If the fish is too big, such as more than three pounds, filleting to skin, that is, when cutting to the skin of the fish do not cut off the skin, but put the knife diagonally, along the skin of the fish will be sliced out of the meat.

2, small fish processing skills

Small fish, such as tilapia, carp, crucian carp only a few two can also be used to do, but then you can not slice out of the fish, but bleed, scrape the scales directly after the opening, with absorbent paper to absorb the moisture, directly with the meat with the bone cut into thin slices. One of the carp tail fins can also be used for dipping raw food, also has a different flavor.