Sashimi seafood types include tuna sashimi, salmon sashimi, snapper sashimi, snapper sashimi, squid sashimi and so on. Seafood sashimi refers to the fact that fishermen in Hokkaido, Japan, often take some fish skins and stab them with bamboo sticks when supplying sashimi, because the peeled fillets are difficult to distinguish, so as to facilitate everyone's identification. This bamboo stick and fish skin stuck on the fish fillet was originally called sashimi.

Tuna sashimi Tuna, also known as tuna Thunnus, is called tuna in Hong Kong.

Tuna is the top three fish species in Japanese sashimi. Tuna is a general term, in fact, it is divided into eight species, so I won't go into details because of the space limitation here.

Tuna is rich in fat, and its meat is delicious, full and sweet. It is usually divided into big fat, medium fat and naked according to its body parts, of which medium fat is the best.

Sea bream sashimi Sea bream Pagrusmajor, Taiwan Province people's favorite sashimi.

The meat is transparent and white, with light taste and fresh and sweet meat. The snapper in autumn is more plump and delicious than that in spring. In the minds of Japanese professional diners, snapper is the best ingredient for sashimi.

Japanese shad sashimi is common in many cafeterias in China. Accurately speaking, the herring is not a kind of fish, but is generally made of herring and spring fish larvae after being salted and pressed, and it is a synthetic sashimi. Of course, there are other practices of fish species synthesis.

I was deeply impressed by this sashimi. Fish is accompanied by yellow fish eggs, which are conspicuous in color. It tastes like a rustling sound, like the feeling of caviar exploding in the mouth, which is more crisp.