Cut off the tail with a sharp knife and put it in a large basin until the blood dries up slowly. In this way, the fish meat will be very white, which is more suitable for sashimi.

The sashimi method is as follows:

Material preparation:

1. Fish, five to six pounds (choose fish with few bones).

2. Onion and ginger shreds, the thinner the better.

3. Peanut oil, salt, light soy sauce, ice and plastic wrap.

4. Very clean white towels.

Practice process:

1. If the fish is alive, cut it on both sides of the fish tail without cutting off the tail. Put the fish into a basin with water and tell the fish to slow down. Slowly drain the blood, it will take some time.

2. When the fish blood is almost drained, remove the fish scales, take out the internal organs, and clean the fish head.

3. Separate the fish meat and fish bones, including the fish bones on the fish belly, and then separate the fish meat and fish skin. This is a bit difficult.

4. Wrap the divided fish in a white towel, and use the towel again to absorb the little blood on the fish. Fish with blood is unpalatable.

5. Cut the fish into thin slices with a knife. After cutting into one piece, place it on ice separated by a protective film. This can keep the fish delicious.

6. After cutting, you can eat it. Put a little shredded ginger and green onion in your own seasoning plate. Add the fish fillets, add a little peanut oil and salt, you can add light soy sauce, or not. Put it in, stir it and it’s ready to eat.