Fish belly produces meat, because fish belly is the fattest, tender, fragrant and moist part of the whole fish, with the highest nutritional value and the best taste. There is also sashimi meat with fish waist and back, which is of high quality.

10 Jin Zhang Hongyu can cut 2 Jin of sashimi meat. Fish's waist and back are generally sashimi. When making advanced sashimi platter, it is best to use the waist of fish, because it is close to the abdomen and tastes fat but not greasy, which can satisfy those who think that the abdomen of fish is fat. Of course, experienced chefs will match the waist, back and even other parts of the fish to make sashimi.