How particular is eating sashimi?

First, the correct way to taste sashimi

1, raw fish, freshness is the most important, and the judgment of freshness mainly depends on the color of the cut surface. It is easier to eat fresh ingredients in restaurants with many guests.

2. When tasting sashimi, instead of putting mustard in soy sauce, you should put mustard on sashimi, then fold the sashimi in half and dip it in soy sauce with the side without mustard.

Second, the origin of "sashimi"

In Japanese, sashimi is written in Chinese as "sashimi". In the samurai society, people think that only "thorn" is elegant and exquisite, and only "thorn" represents the freshest quality.

Neon people cut the fish piece by piece and eat it gracefully, which contains more attention, such as the selection of fish, the selection of fish parts, the eating time and even the proportion of seasonings.

Third, how particular is it to eat sashimi?

1, ingredients: big supermarket to buy; Check the manufacturer and country of origin; The meat is firm, the color is bright, the fish skin is smooth, and the fat distribution is like marble, which will rebound quickly after extrusion.

2. Cleaning: Remove the fish skin, pull out the fishbone with tweezers, and absorb the surface grease with kitchen blotting paper.

3. Knife: The thinner and sharper the knife is, the original fiber structure and the flavor of the raw materials can be preserved by cutting.

4, cutting method: according to different parts of the choice of cutting method, back meat solid vertical cut, abdomen soft oblique cut, must be across the board.

5, thickness: easy to enter, can fully reflect the taste of sashimi. Generally about 5 mm thick, commonly known as 2 copper plates thick. This thickness is not greasy when eating, but also can feel the fullness of meat.

6, loading: with crushed ice as the base, covered with plastic wrap, with an odd number of sashimi.

7, sauce: green mustard to enhance taste, appetizer, soy sauce to reconcile the overall delicious, lemon juice to refresh.

8. Storage: Fresh salmon is stored at 0 to 4 C.. The cold storage temperature of unfinished food should be controlled below-18 degrees, and the storage time should not exceed one day.

Fourth, several kinds of sashimi that are often eaten.

1, Salmon: Fresh salmon meat is deep red, shiny and well-textured. If you are skilled in knife work, it will be very elastic and fragrant.

2, Cargill fish: March to May every year is its best eating period. The best way to eat zui sashimi of Cargill fish is to be chilled. Be careful not to leave water on the fish!

3. Sea bass: The meat is plump in summer. Mix Japanese wine and natural mineral water with a bowl of "jade wine" and put it in the jade wine for 5 minutes before eating to remove the fishy smell of the bass meat.

4, cuttlefish: cuttlefish sashimi has three tastes, the cuttlefish cut vertically is soft and smooth, while the cuttlefish cut transversely chews the tendons, which is a standing dish for drinking, and it can also be obliquely cut and tasted.

5, red gold gun: less fat and more meat, rich in nutrition, tender and smooth in taste, economical and practical. The stress of eating red golden gun lies in the size and thickness of fish pieces, and we should find the size that suits us.

6. Arctic shell: red on the top and white on the bottom, pleasing in color, growing on the seabed tens of meters deep, with plump meat, rich in protein and unsaturated fatty acids, and low in fat.