1. Tuna (Tuna)

Tuna produced in the Pacific Ocean has bright luster in its flesh (ie, lean meat), and has a tender and non-greasy texture, making it more popular among diners. When eating, a special knife is usually used to make a 90-degree angle to the texture and cut into 0.5 cm thick fillets. The neck lines of the cut fillets are short, which is easier to chew and has a better taste.

2. Salmon

It is bright orange in color and the meat is fat and tender, especially the meat on the belly of the fish. Salmon is cut in the same way as tuna.

3. Snapper

The meat is tight and firm, with a soft and delicious texture. It needs to be cut thinner to taste better. Japanese people usually eat it during festive events such as weddings or New Year's Eve.

4. Mackerel

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

5. Bonito

After fluffing the fish with a knife and seasoning, grill over high heat until the surface turns golden brown, but the fish is not fully baked. Then immediately immerse it in cold water and quickly drain the water. Serve with green onions, ginger, miso, garlic, etc., and dip it in "Ponzu" (a synthetic vinegar that is added to the juice of citrus fruits such as limes and limes). Add a certain amount of soy sauce, add sweet cooking wine, bonito shavings, kelp and other seasonings to bring out the umami flavor) and eat it.

Sashimi has its origins in many places around the world. In ancient Japan, there was a culture of fishing, hunting and farming, and it had a traditional raw food habit. "The Biography of Dongyi - The Biography of Japan" records that the Japanese ate sea food, that is, sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because of the use of freshwater fish as ingredients. Freshwater fish generally have more parasites than saltwater fish.

Reference: Baidu Encyclopedia-Sashimi