The practice of making sashimi is still quite delicate, the first thing is to choose the fish. There are many kinds of fish, the most common are the four big fish: carp, silver carp, grass, pangolin, and flower fish, tilapia, big head fish, crucian carp, etc. In fact, all scaly fish can be used to make sashimi, but the scaly fish should not be done, such as the pond horn fish, catfish, etc. should not be done, mainly because these scaly fish have some mucus, it is difficult to deal with. Generally speaking, these fish can be categorized into top quality, middle quality and bottom quality.

First of all, the lower quality, called lower quality mainly because these fish are cheaper, thin meat, spiny, poor taste. They are mainly silver carp and big head carp.

The second is the middle grade, which is characterized by thicker meat, sweet taste, thorns mainly big bones and better taste, carp and grass carp.

The top grade is flower fish, crucian carp and tilapia, which are characterized by sinewy meat, excellent texture and sweet taste, and the sashimi is made in good color, so that people can't help but look at it with a big appetite and a big mouth.

Pick the fish also pay attention to see the origin of the fish, where sewage ponds raised out of the do not, the net box of fish as far as possible do not (if the net box on the clean river, or can be), the best is the spring fish, fish, reservoir fish, really do not have the countryside, raised out of the water pond fish can also be. When choosing fish to see if the fish is raw, gills whether there is debris, to pick those raw, gills clean fish, note that must be live fish, dead fish cut not to be used to make sashimi.

Here's how to make sashimi.

Materials: fish one or more, depending on the number of people eating, usually more than one and a half kilograms, if there are more than one person like to eat, the best big fish, I have used more than 15 pounds of grass carp to do. If it is tilapia, make sure to choose wild tilapia from the reservoir, as these fish are generally smaller, use more than one. Ginger, garlic white or scallion white, coriander, perilla leaves, fritillary, lemongrass, etc., peanut rice, if you like, you can also add only raw papaya; pure peanut oil (this is very important, the aroma and flavor of sashimi largely depends on the use of oil, can not be replaced with other oil.) The most important thing is: vinegar, vinegar to choose fresh rice vinegar, do not use vinegar essence, do not use aged vinegar, if you can buy the countryside brewery home-brewed rice vinegar that is the best, this vinegar is also to a large extent affects the texture of the final product.

1, first deal with the fish, first with the back of the knife in the head and body of the fish combined with a hard knock, the fish knocked out, immediately bleed. Bloodletting method is to peel off the gills of the fish, and then hang the fish upside down, be sure to put the blood clean, or make the fish red and fishy. When the blood is released clean, scrape the fish scales and wipe the fish dry with a clean sterilized towel or absorbent paper, but do not gut the fish, remember.

2. Wash the cutting board, dry it with absorbent paper or towel, lay the fish flat, cut a slit along the spine of the fish with a knife, see where the fish bone goes, and then use the knife to cut down along the fish bone, cut the fish at the tail and the head of the fish and the combination of the fish, slice it to two-thirds of the fish sternum, slice down a thornless fish, and then immediately cut down a piece of fish meat with absorbent paper (clean, absorbent straw paper or gauze paper, don't use rolled up paper because it will fall off) or sterilized, clean paper. Do not use rolled paper as it will fall off) or a sterilized clean towel, both inside and outside, to absorb the water in the fish. Turn the fish over and flake off a strip of fish on the other side as well. Finally, cut at the front fin of the fish, stick in two fingers and tear off the net flesh of the fish belly with force, wipe the black part inside the fish belly with paper and wrap it with absorbent paper as well. In this process be careful not to break the fish intestines or gall bladder, if so, the flesh of this fish can not be wanted. The guts of the fish can be disposed of, and the swim bladder can be disposed of in the same way as the flesh. The flesh of the fish under the slice is processed and set aside for about ten minutes until the water dries out.

3. While waiting for the fish to dry, wash and dry the cutting board. Wash ginger, scallion white and other raw materials, ginger cut into very fine julienne, scallion white patted flat and also cut into fine julienne, coriander, perilla leaves, fish grass, lemongrass, etc. cut into very chopped,. Fry the peanuts in a frying pan. Rice vinegar is tossed with garlic for garlic vinegar, and raw fingerlings can be added if you like it spicy. Wuhua's practice is that the ingredients are placed in each person's bowl, and then eat when the fish fillets have been soaked in the garlic vinegar for a few moments.

4, cut the fish: the requirements of the knife used to be sharp, cutting board to be clean, do not fall off the chip. Will be wrapped in absorbent paper fish peeled off, do not leave confetti on the fish. Fish skin side down on the cutting board, with a knife diagonally under the knife, cut the fish into a large, very thin (about 2 mm thick) thin slices of meat, the other place into the plate, the meat at the fish belly is thinner, can not be sliced, it is cut into a long thin fillet.

5, Wuhua most of the practice is to cut the fish into the bowl containing garlic vinegar first soaked for a few moments and then put into the bowl of pure peanut oil, and then each clip to a certain amount of their own to determine the amount of peanut rice, ginger fish, lemongrass, green onion white, pepper, etc., mixed up with the ingredients you need to eat.

6, and then drink a small mouthful of rice wine to pressure fishy, another saying is to remove bacteria.

The above is one way to make sashimi. There are other ways of fish and sashimi, such as eight treasures fish and sashimi: material plus fried rice ground into powder, fried soybean ground into powder, fried peanuts crushed into 1 mm or so of crumbs, add papaya shreds, it is best to mix the material with slices of fish and sashimi, no longer dipped in, but also have a different flavor. In addition if you are not accustomed to eating raw fish, you can cut the fish slices thicker (about 5 millimeters), eat, hot pot on the addition of chicken broth, keep boiling, the fish in the hot pot shabu-shabu, the fish can be dipped into the mouth when the outside of the fish becomes white.

Some tips on how to handle fish: If the fish is too big, such as more than three pounds, cut the fish fillets should be peeled, that is, cut the skin of the fish cut to the skin do not cut off the skin, but put the knife diagonally, along the skin of the fish will be sliced out of the meat. Smaller fish, such as tilapia, carp, crucian carp only a few taels can also be used to do, but then you can not slice out of the fish, but bleed, scrape the scales and then directly open, with absorbent paper to absorb the water, directly with the meat with the bone cut into thin slices. One of the carp's tail fin can also be used for dipping raw food, also has a different flavor.