Raw fish in Japanese restaurants use chilled fish, not frozen. Fresh and frozen fish also have strong oxidation between-18 -0 degrees, and because the thawing temperature is not well controlled, some of your fish has been deoiled, so it must smell fishy.

Frozen three fish are generally used for frying, roasting and eating.

Sashimi is usually made of fresh sea fish and shells dipped in soy sauce and mustard.

The knife for cutting sashimi is special and can't get wet. The cook can use this knife to cut the fish very thin. The fish you choose must be fresh. Many people think sashimi is really delicious after killing for hours. This is because amino acids reach the highest point after dead fish become stiff. Of course, some people think that the raw fish just slaughtered is delicious because the fish before rigidity has a crisp feeling.

Fish fillets of Hakka people in Ninghua, Fujian, cut into two pieces, and then remove the skin and bones. Dry the blood of the fish and cut it into transparent slices. When cutting, the master should stand in a lunge, gently press the fish with the fingertip of his left hand, lean forward with the knife edge of his right hand, move the knife quickly and evenly, and immediately stop the sesame oil on the table after cutting.