What kind of fish is sashimi? What kind of fish is used to make sashimi

In fact, there is not much care in the choice of species of fish to make sashimi, as long as it is fresh fish.

In ancient China, sashimi was a popular food called chopped fish or chopped meat (the word "chopped" refers to finely sliced raw meat, and can also mean the action of slicing the meat finely), with a recorded history dating back to the fifth year of King Xuan of the Zhou Dynasty, in 823 BC.

The earliest sashimi was carp, and the most famous sashimi was sea bass. But the top sashimi was mullet, commonly known as wullet.

The Tang Dynasty's Yang Ye divided the fish suitable for sashimi into three grades in his Din Fu Jing: only crucian carp was included in the first grade; the second grade was carp, pomfrets, seabreams and perches; and the third grade included crabs (wind-tailed fish), flavorful fish, fish, yellow croaker (Chinese sturgeon) and bamboo fish. All other fish did not make the grade in his eyes. Whether Yang Ye's view is correct or not is a matter of opinion, and it seems impossible to generalize as people have different tastes. Du Fu, after eating sashimi made with pomfrets, praised "pomfrets are the best in terms of fatness"; Liu, a poet of the Northern Song Dynasty, said "pomfrets are the best in terms of jade"; and Wang Shixiong, a famous doctor in the Qing Dynasty, advocated that "mackerel is the best" for sashimi. "The first one is a fish that is not as good as the others.

Among the fish mentioned above, mullet, sea bream, and jack are marine fish, while carp, crucian carp, pomfrets, pomfrets, mackerels, flavors, and bamboo are river fish. Yellow croaker is a salty and freshwater amphibious fish. Perch and crabs are also marine fish, but during the reproductive season, they migrate to freshwater in the inner rivers to spawn, and their origins are mainly in freshwater areas.

As you can see, there is not much to say about what kind of fish to use to make sashimi.

Of course, this is ancient Chinese sashimi, which is not the same as Japanese sashimi. Chinese sashimi is called chopped fish, while Japanese sashimi is usually called sashimi. The two are different.

In terms of ingredients, sashimi is mostly made from marine fish, while chopped fish is mostly made from river fish, or migratory marine fish caught in freshwater areas. This difference may be due to geographical factors.

In addition to the production, chopped fish is extremely concerned about the knife, pay attention to cut the thinner the better, sometimes further cut into thin silk, called "chopped strands"; and sashimi, in addition to puffer fish sashimi, such as a few kinds of cut its thin as paper, you can see through the surface of the plate pattern, the rest of the fish is mostly strips, not very test knife work. So now catering sashimi generally do more sashimi than chopped fish, because the difficulty is not so high. The material is more sea fish, but also because the sea fish has less thorns than freshwater fish, not so difficult to deal with.

All in all, the fish used to make sashimi, regardless of the type of fish, is as fresh as it gets, and cold-water fish is preferred because it has a higher fat content, which gives it a more delicate texture.

What kind of fish is sashimi made of?

Sashimi (called "sashimi" in Japanese) is one of the most representative and unique foods in Japanese cuisine. Before the Edo period, sashimi was mainly made from sea bream, turbot, plaice, and sea bass, all of which had white flesh. After the Meiji period, red tuna and skipjack tuna became the best ingredients for sashimi

The Japanese people call themselves "complete fish-eaters". Japan's fishing volume ranks first in the world, but every year from abroad to import a large number of fish

shrimp, a year per capita to eat more than 100 pounds of fish, more than the consumption of rice. Japanese people eat fish raw, cooked, dried, pickled and other ways of eating, and to the most expensive sashimi. National banquet or civilian guests to entertain sashimi as the highest courtesy. The Japanese call sashimi "sashimi". General sashimi is prepared with bonito, snapper, and sea bass, and the highest-grade sashimi is tuna sashimi. Banquet, let you see a tank of live fish, now fishing now killed, peeled and thorns, cut into paper-like transparent thin slices, served on the table, dipped in condiments and chewed, the flavor of the beautiful can not be described. The foreigners who don't eat raw fish will want to eat it for the second time after they have tasted it once.

What kind of fish is used to make sashimi?

The fish used to make sashimi is "salmon" or tuna, but tuna is very expensive, tuna is a kind of mackerel marine organisms, distributed in the Pacific Ocean, the Atlantic Ocean and the Indian Ocean.

In the East China Sea and the South China Sea, tuna can occasionally be seen. Almost all of the tuna in Chinese Japanese restaurants is imported by air from Japan.

Ingredients to prepare: salmon 1 fast, snapper 1 slice, octopus legs 1, 1 cucumber, white radish 1, sushi soy sauce moderate, wasabi moderate. 1, ready salmon 2, a basin of crushed ice "ice under the paper, not slippery! Flower melon randomly cut, cut into flowers can be, will not cut can also be cut into slices.

3, white radish (shredded) or other instead. 4, salmon, snapper, octopus! Cut and spare (5 pieces) 5, the snapper salmon octopus can be arranged.

6, this is to eat sashimi essential condiments, sushi soy sauce and wasabi sauce, both deodorization, but also has a certain bactericidal effect, eat when dipped. .

Do sashimi is generally what fish, carp can do?

Raw fish slices material preparation: 1: fish, five pounds to six pounds (choose fish with few bones); 2: shredded green onions, shredded ginger, the finer the better; 3: peanut oil, salt, soy sauce, ice and plastic wrap; 4: a very clean white towel.

Raw fish practice process: 1: fish to live, in the fish tail on both sides of a knife, do not cut off the tail, put the fish into a basin with water, call the fish slowly blood flow, it takes a little time; 2: the fish blood put almost when the fish scales removed, viscera out, the head of the fish is also cleaned up; 3: the fish meat and fish bones, including fish belly on the fish bone, and then separate the fish meat and skin, which is a little bit difficult; 4: to divide the fish with a white towel wrapped in a good, once again with a towel to absorb very little blood on the fish, there is blood on the fish is very difficult to eat; 5: cut the fish with a knife into a very packet of slices, cut a good piece of it put again on the ice with the insurance membrane isolation, which can keep the fish fresh and beautiful; 6: cut can be eaten, in their own seasoning plate into the a little ginger shredded onion shredded in the fish slices into the put a little peanut oil, salt, you can put pumping The first thing you need to do is to put a little bit of peanut oil in the fish fillet, put a little bit of salt in it, and put some soy sauce in it.

Sashimi practice instructions:

Salmon

Also known as salmon, salmon, hemp salmon. Salmon is one of the world famous freshwater fish. The principle of this dish is actually very simple, is too much trouble, knife work is not good, do not try, or waste of fish, need to pay attention to is that the blood must be put clean, otherwise the flavor will not be perfect. The following is a "Japanese salmon sashimi"? 4 people, for example, to talk about the specific method of sashimi. Raw materials: Norway salmon 300 grams of net meat 2 slices of ginger Japanese ginger 2 pieces of perilla leaves? or lettuce leaves, cucumber flowers, coriander, Japanese green mustard paste, Japanese thick mouth soy sauce, each appropriate amount of Method: 1? Salmon net meat cut into pieces about 3 mm thick, fan-shaped stacked in the paved with perilla leaves in the plate; ginger finely chopped; Japanese ginger cut into slices, immersed in iced water for spare parts. 2? To cut the ginger sprinkled in the plate of sashimi on the slices of fish next to the draining of the water on the Japanese ginger slices and cucumber flowers, coriander, slightly garnished. 3? 3) Squeeze Japanese green wasabi paste into one saucer, put Japanese thick soy sauce into another saucer, and serve with the sashimi on the plate, that's it.

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The carp is not suitable for sashimi, almost all freshwater fish can not do sashimi

Do sashimi fish is what fish ah?

The best tasting fish is salmon. However, some people love flower fish because of its crunchy texture...

Grass carp is fine. But the texture is not very good... In any case, fish with a lot of meat is usually eaten raw

Depends on your personal taste. The main thing is to eat sashimi material to be authentic enough ... But then again...

Nowadays, the fish are usually artificially raised. I don't think it's a good idea to eat too much of it. The main thing is that there are too many parasites and it's not very hygienic. Eat less for good

Sashimi material preparation: (the raw materials for making sashimi is more extensive, but the deep-sea fish and other seafood-based. Such as fish have salmon, swordfish, sea bass, tuna, etc.; crustaceans have sea urchin shrimp, lobster, etc.; shellfish have abalone, oysters, red shellfish, Arctic shellfish. (The selection of raw fish is very strict and should ensure that the raw materials are fresh, clean and free of pollution.)

1: fish, five pounds to six pounds (choose fish with few bones);

2: shredded green onion, shredded ginger, the thinner the better;

3: peanut oil, salt, soy sauce, ice and plastic wrap;

4: very clean white towel.

Raw fish practice process:

1: fish to live, in the fish tail on both sides of a give a knife, do not cut off the tail of the fish, put the fish into a basin with water, call the fish slowly blood flow, it takes a little time;

2: the fish blood put almost when the fish scales removed, viscera out, the fish head is also cleaned up;

3: separate the fish meat and fish bones, including the belly of the fish, and then put the fish on the fish bone. fish bones, and then separate the fish and fish skin, which is a little difficult;

4: to divide the fish with a white towel wrapped in a good, again with a towel to absorb very little blood on the meat of the fish, there is blood on the meat of the fish is very difficult to eat;

5: to cut the fish with a knife into a very package of slices, cut a piece of it and put it again with the insurance membrane isolation of the ice, which can keep the fish fresh and beautiful;

6: cut the meat after you can edible, in their own seasoning plate into a little ginger and green onion, in the fish into the slices, put a little peanut oil, salt, you can put raw pumping, but also can not be put, stirring on the good can be eaten.

Raw fish slices practice instructions:

The principle of this dish is actually very simple, it is too much trouble, knife work is not good, do not try, not a waste of fish, need to pay attention to is that the blood must be put clean, otherwise the flavor will not be perfect.

Which fish can be used to make sashimi What fish can be eaten raw

The best taste is considered salmon.

But some people love snapper because of its crunchy texture and flavor. The grass carp can also be. But the texture is not very good... In any case, fish with a lot of meat are usually eaten as sashimi, depending on your personal taste. The main thing is to eat sashimi with the right ingredients.. But again... Nowadays, fish is usually artificially raised.. It's not good for your health if you eat too much... There are too many parasites and it's not very hygienic. Eat less for good Sashimi material preparation: (the raw materials for making sashimi is more extensive, but to the deep-sea fish and other seafood is the main. Such as fish have salmon, swordfish, sea bass, tuna, etc.; crustaceans have sea urchin shrimp, lobster, etc.; shellfish have abalone, oysters, red shellfish, Arctic shellfish.

The selection of raw fish slices is very strict and should ensure that the raw materials are fresh, clean and free of pollution.) 1: fish, five pounds to six pounds (choose fish with few bones); 2: shredded green onion, shredded ginger, the finer the better; 3: peanut oil, salt, soy sauce, ice and plastic wrap; 4: very clean white towel.

Raw fish practice process: 1: fish to live, in the fish tail on both sides of a knife, do not cut off the tail, put the fish into a basin with water, call the fish slowly blood flow, it takes a little time; 2: the fish blood put almost when the fish scales removed, viscera out, the head of the fish is also cleaned up; 3: separate the fish meat and fish bones, including fish belly on the fish bone, and then separate the fish meat and skin, which is a little bit difficult; 4: to divide the fish with a white towel wrapped in a good, once again with a towel to absorb very little blood on the fish, there is blood on the fish is very difficult to eat; 5: cut the fish with a knife into a very package of slices, cut a good piece of it put again on the ice with the insurance membrane isolation, which can keep the fish fresh and beautiful; 6: cut can be eaten, in their own seasoning plate into the a little ginger shredded onion wire, the fish slices into the put a little peanut oil, salt, you can put pumping The fish slices should be put in a little peanut oil, salt, soy sauce, or no soy sauce, mix well and can be eaten. Sashimi practice instructions: This dish is actually very simple principle, is too much trouble, bad knife work do not have to try, not a waste of fish, need to pay attention to is that the blood must be put clean, otherwise the flavor will not be perfect. I hope the answer can help you, hope to adopt, thank you!