When eating sashimi, you need to understand the source of the raw materials. For example, it is best to eat deep-sea fish, because this kind of fish has fewer parasites.

The fish also needs to be frozen for 24 hours under low temperature conditions, so that the parasites can be completely killed. The low temperature mentioned here is minus 20 degrees.

During the eating process, consumers need to smell the sashimi. If there is a peculiar smell, it means that the sashimi has deteriorated and cannot be eaten.

You can eat sashimi with special sauce or mustard, which can suppress the fishy smell in the fish fillet and stimulate the umami flavor of the sashimi.

No matter where the fish comes from, there is actually the possibility of being infected with parasites when eating sashimi. For example, if a certain link is not done well, the fish meat will stay at room temperature for a relatively long time.

At this time, it is possible for the fish fillets to deteriorate or for parasites to multiply faster.

But when you eat it, you will dip it in the seasoning, and the flavor of the seasoning is relatively strong, which is very likely to cover up the strange taste of the sashimi.

Therefore, when eating raw fish, you must choose a lighter seasoning, so that you can taste the real flavor of the sashimi and avoid eating some bad sashimi.

You must not eat too much or too often, and you must be responsible for your own health.

Tuna, for example, is more suitable for making sashimi because the meat is very delicious and it is a seawater fish with a low possibility of being infected by parasites.

But tuna also has air to survive, so it must be frozen at a strict low temperature. This step cannot be ignored.

When cutting fish, you also need to separate the meat and vegetables. Prepare a clean cutting board and knife, and wear gloves on your hands. Do not touch the sashimi directly with your own hands.

When eating, put the sashimi on ice to make it taste even better.

This kind of delicacy actually originated from China. It was already liked by people during the Zhou Dynasty, but it was not popularized. Then it was introduced to Japan during the Tang Dynasty.