The raw materials of sashimi are mainly various sea fish and shellfish. So there are many varieties. Common sashimi mainly include tuna, snapper, flounder, bonito, spring fish, sea bass, mullet, etc. In addition, there are also some freshwater fish such as carp and crucian carp.

Nowadays, the materials for making sashimi are no longer limited to fish materials, such as clams (ie snail meat, oyster meat and fresh shellfish), shrimps and crabs, sea cucumbers and sea urchins, and even High-protein foods such as chicken will be used.

Cutting method:

When eating sashimi, it must be cut with top thread, that is, the angle between the knife and the texture of the fish should be 90°. The fish fillet cut in this way has short ribs, which is easy to chew and has a good taste. Do not cut along the grain of the fish, because the veins will be too long and the taste will not be good. The thickness of the sashimi is suitable for chewing and deliciousness.

The "delicious" mentioned here has two meanings: first, it is easy to eat, and second, the thickness of the fish fillet can fully reflect the best taste of the raw materials. Generally, fish fillets are about 0.5 cm thick, such as salmon, tuna, anchovy, swordfish, etc. With this thickness, you won’t feel greasy or lacking in flavor when you eat it. However, some fish need to be sliced ??thinner, such as snapper, because the meat of this fish is dense and hard, so it needs to be sliced ??thin to be delicious.

As for octopus, it can only be cut into different pieces according to the shape of each part. There are also sashimi, such as oysters, snail meat, sea urchins, inch-long small fish, fish roe, etc., which can be eaten whole without using a sharp knife.