The raw materials used to make sashimi are wide-ranging, but deep-sea fish and other seafood are the main ones. Fish include salmon, swordfish, sea bass, tuna, and tuna;

But tuna is expensive, and tuna is a marine creature of the mackerel family, found in the Pacific, Atlantic, and Indian Oceans. Crustaceans include sea urchin shrimp and lobster; shellfish include abalone, oyster, red shellfish, and arctic shellfish. The selection of raw materials for sashimi is very strict and should ensure that the raw materials are fresh, clean and free of pollution.

Extended Information:

Sashimi is also known as fish slices. p>Sashimi, also known as fish sashimi, or chopped fish, chopped fish or chopped meat, is a general term for fresh fish and shellfish cut into slices and dipped in seasoning. Sashimi originated in China and has a long history, and later spread to Japan and the Korean Peninsula, where it is a very popular food. Sashimi is easy to make, delicious and nutritious.

But at the same time, there are also pros and cons from two aspects: from a nutritional point of view, sashimi has not gone through the traditional frying, deep-frying, steaming and other cooking methods, so there is no loss of nutrients, it is an extremely nutritious dish, but from the point of view of hygiene considerations, if the sashimi is not well-treated, it will be the root cause of the people suffering from infectious diseases.

Experts say that many people think that eating raw fish, seafood and other dipping point mustard can kill all kinds of insects, play a role in prevention and control, in fact, it is not, mustard can be disinfected, but can not kill parasites.

For the problem of parasites on fish, Professor Alexander Bronstein of the Russian Academy of Medical Sciences said that both freshwater and saltwater fish carry parasites on their bodies, so when people consume large quantities of raw fish without proper disinfection, the body is very susceptible to infection by fish parasites.

Health experts suggest that people should cook their fish when eating it, and if they really like to eat raw fish, they should freeze it at about minus 4 degrees Celsius beforehand for low-temperature disinfection so that fish parasites will be frozen to death, thus making it safer and more hygienic for people to eat raw fish.

Baidu Encyclopedia: Sashimi