Common sashimi fish are: tuna, salmon, bonito, mackerel, snapper, perch, saury, octopus, mackerel, herring, puffer fish and so on. Sashimi refers to things like raw fish, which refers to fish dishes in which fresh fish and shellfish are sliced raw and eaten directly with seasonings. Sashimi was also a common fish dish in ancient China.

The practice of sashimi fish: raw materials: fresh Cargill fish, salmon, tuna, arctic shellfish, Undaria pinnatifida and white radish, cut into uniform filaments, and condiments: green mustard and Japanese soy sauce.

Production: 1, code shredded radish under the plate, and code some wakame on shredded radish. 2. Cut the seafood into strips about 5cm long and about 1cm thick, and spread them on shredded radish. Key points: 1, shredded radish can be cut with special tools. 2. If you want the shredded radish to look brighter, you can soak it in cold water for a while.

3. Seafood can be bought in the free market, which saves a lot of money and is fresher than in the supermarket. 4, all the materials do not need to put any seasoning, just dip in green mustard and Japanese soy sauce when eating.