Tuna produced in the Pacific Ocean has a bright naked (i.e., lean meat) luster and a soft and non-greasy taste, which is popular with diners. When eating, a special knife is usually used to form a 90-degree angle with the texture and cut into 0.5 cm thick fish fillets, so that the neck lines of the cut fish fillets are short, which is beneficial to chewing and has a good taste.

2. Salmon

It is bright orange with tender meat, especially the belly of fish. Salmon is cut like tuna.

3. snapper

The meat is tight and hard, and the taste is soft and delicious. It is delicious to cut it thin. Japanese people usually eat it in festivals such as weddings or Chinese New Year.

4. Mackerel

The meat is plump and usually eaten after barbecue, but fresh mackerel in season is more suitable for sashimi. Mackerel is usually dipped in vinegar to remove the fishy smell.

5. bonito

Slap the fish with a knife and season it, then barbecue it with high fire until the surface is golden yellow, but the fish is not thoroughly roasted. Then immediately soak in cold water and quickly dry the water, add onion, ginger, soy sauce, garlic, etc., and dip in "Ponzu" (a kind of synthetic vinegar, which is to add the same amount of soy sauce to the juice of citrus such as lime and tangerine, and then add sweet cooking wine, sliced bonito, kelp and other seasonings to adjust the flavor).

Sashimi originated from many places in the world. In ancient Japan, fishing and hunting were combined with farming culture, and there was a traditional habit of eating raw food. Biography of Dongyi-Biography of Japan recorded that Japanese people ate seafood, namely sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because it was made of freshwater fish. Generally, freshwater fish have more parasites than marine fish.

References:

Baidu encyclopedia-sashimi