1, tuna
Tuna is called tuna in Hong Kong. Bluefin tuna, Ma Su tuna, bigeye tuna and yellowfin tuna are the raw materials of sashimi, among which bluefin tuna has the best meat quality.
2. Salmon
Salmon, the scientific name is "salmon". There are few fish scales and bones, and the meat color is orange-red. Under the chef's extraordinary knife work, it presents a beautiful texture. The meat is tender and delicious, and the taste is smooth.
3. bonito
At present, when bonito is fattened, this kind of fish is usually made into sashimi in the form of carbon roasting until it is half cooked, so as to better taste the fresh and sweet taste of fish. Chai fish soup commonly used in Japanese cuisine is made of bonito, which is still a daily seasoning in Japan after the fishbone is removed and smoked repeatedly.
4.anchovies
The Japanese seem to like anchovies very much. Anchovies have different names, even at each growth stage. Those that grow to more than 65,438+00 kilograms are called "born fish" (born means ascension in Japanese).
5, bamboo pod fish
Bamboo pod fish is one of the main fishing species in the world. The main edible species is wide bamboo pod fish, which is moderately fat and delicious and is deeply loved by people. In addition to sashimi, bamboo pod fish can also be roasted and eaten. It is tender outside and tender inside, and has a variety of tastes. It is a good ingredient with lunch.
6.snapper
Among the most popular white fish in Kansai, Japan, there is snapper. Snapper is a very good edible fish with delicate, smooth and light meat. Besides sashimi, you can also braise in soy sauce and simmer soup.
7. Rod
There are many kinds of fish in China that can be sea bass. Today I want to talk about sea bass, whose scientific name is "Japanese real bass". This kind of perch meat is almost bloodless white, and its taste is similar to that of snapper, with light taste and soft meat. Sea bass in summer has more fat and is the most plump.
8. saury
Saury should be the representative of Japanese cuisine in autumn. Our common cooking method is barbecue. Both the cat and you want to know the taste of fish with salt particles. When sashimi is made, ginger and other ingredients are used to remove the fishy smell.
9. Zhang Hongyu
Zhang Hongyu, also known as red sweet fish, is called kanpachi in Japan. Tight meat is chewy and balanced in fat, which is the first-class raw material for sashimi. Besides making sashimi, it can also be used to make soup and fry food.
10, mackerel
This kind of fish can only be used as sashimi material when it is fresh, but eating stale blue and white fish can cause food poisoning. In addition to making sashimi, you can also bake, soak in vinegar, smoke and other methods.