The main raw fish slices are snapper, turbot, flounder, sea bass, grass carp

Raw food specifications

1,? When catching, we need to separate the parts that are easy to have parasites, and try to completely seawater aquatic fish and shellfish as the main, because the aquatic and terrestrial organisms that can live in freshwater are more **** through the parasites. And maintain low temperature.

2,? In order to prevent the stomach of sea animals nematodes, need to be frozen so that the center temperature below -20 degrees Celsius for 24 hours, the European Union is also the same. (The U.S. specifies that raw food products for sushi should be frozen so that the center temperature is below -35 degrees Celsius for 15 hours or -20 degrees Celsius for 7 days.) The Codex Alimentarius International Code of Conduct requires that raw food products should be kept at -20 degrees Celsius for 7 days or -35 degrees Celsius for 20 hours in order to kill the parasites.

3. The Tokyo Metropolitan Government requires raw seawater aquatic products to be consumed in seawater. The Tokyo Metropolitan Government requires raw seawater aquatic products to be frozen so that the center temperature is less than -20 degrees Celsius for 48 hours, while terrestrial animal meat is not recommended for raw food.

4. In order to prevent nematodes, it is necessary to freeze at a center temperature below -30 degrees Celsius for 4 days (equivalent insecticidal effect: -35 degrees Celsius for 15 hours or -40 degrees Celsius for 40 minutes).

Method of preparation

Sliced raw fish from all over the world Lingnan fish sashimi According to the "South Vietnam Travels", Lingnan people like to use grass carp as fish sashimi, accompanied by melon seeds, peanuts, radish, fungus, celery, fried noodle bait, vermicelli, tofu jerky mixed with a mixture of seasonings.

Lingnan people like to take grass carp live, cut into pieces, accompanied by melon seeds, drop peanuts, radish, fungus, celery, sink and eat, called fish sheng." "There is fish sang congee, which all the products, because of the name of the name of the fish sang and the name of the". Liwan boat congee is also said to be from the development of fish sang.

Shunde sashimi: Shunde's traditional snacks Shunde sashimi is generally based on freshwater fish, good quality Shunde sashimi to about 750 grams of "strong fish" as the ingredients, bought back in the spring water after a few days of starvation, in order to consume the body fat, so that the fish meat is really sweet and refreshing.

Killing fish in the fish jaw and tail each cut a knife, and then put back into the water to let the fish swim in the bloodletting, no more bruises on the fish fillets will be as white as snow, crystal clear, bloodletting procedures, if you do not grasp, the fish with the red water is also more. After slicing, it should be put into the freezer for a while, so that the sashimi will be smooth and have a sweet flavor.

Eating dipped in garlic, ginger, green onion, onion, pepper, soy sauce, peanuts, sesame seeds, finger peppers, taro, fried vermicelli, plus oil, salt, sugar mixed into the seasoning. The fish skin is served cold.

There can be as many as nineteen ingredients, including fried rice vermicelli, fried taro shreds, fried sesame flowers, white onion in Beijing, shredded ginger, shredded radish, shredded bell peppers, morning glory peppers, crushed marjoram, sour rakkyo, sliced raw garlic, peanuts, sesame seeds, sugar, white vinegar, peanut oil, salt, and pepper.

The traditional method is complicated and has a lot of ingredients. In places like Nanzhuang and Guangzhou, Jiujiang sashimi will simplify the procedure or reduce the ingredients, but if the elemi, which is used as a flavor enhancer, is removed, the sashimi won't be as tasty.

Expanded Information:

Hygiene Issues

Sashimi is a raw seafood, which is prone to parasitic infections when eaten frequently; modern people only eat raw fish from saltwater fish, which is frozen and treated with a deworming process; parasites from saltwater fish are virtually incapable of infecting humans, and the frozen treatment can kill the stomach nematodes of sea animals. The freezing process can kill the stomach nematodes of sea animals.

However, freshwater fish are more susceptible to bacteria and parasites in the aquaculture environment, so the risk of disease is higher when consuming sashimi made from freshwater fish, and some countries have banned the sale of freshwater sashimi on the grounds of protecting public health. Singapore's National Environment Agency also announced an indefinite ban on the sale of freshwater sashimi fish dishes in restaurants.

Consumption of sashimi can lead to bacterial and parasitic infections, such as the detection of Chinese liver fluke in freshwater sashimi fillets. Infection with Fasciola hepatica can lead to serious long-term infections, which can cause loss of appetite, diarrhea and fever, as well as bile duct obstruction and cirrhosis of the liver, and can even lead to chronic jaundice and indirectly cause bile duct cancer.

An outbreak of streptococcus B in Singapore in 2015 led to the death of patients, and it was found that the infection was directly related to eating freshwater fish. Even deep-water fish, which live in better-quality water, can cause the same problem, but are generally less likely to be infected than freshwater fish.

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