Sashimi platter is a delicious food, mostly made of sashimi and dipped in mustard sauce, which is a food with traditional Japanese cuisine characteristics. Sashimi is not always completely raw, and some sashimi dishes also need a little heating treatment. After some fresh fish are slightly scalded with hot water, they are immersed in ice water for rapid cooling, and the slices are taken out. The taste and taste are another feeling.
The most commonly used material for sashimi is the freshest fish. In ancient times, carp used to be the top-grade raw material for sashimi, but now the raw material for sashimi platter is not limited to fish.
Precautions for eating sashimi
1, the elderly, people with bad stomach and weak resistance should eat less/Yan Zonghai said that if you eat less fresh sashimi, it will be mild diarrhea and gastroenteritis, but it will cause high fever, weak resistance, and may even lead to sepsis. The elderly should not eat it often. If you want to eat it, you must choose a store with better environmental hygiene.
2. Infants and pregnant women should eat less deep-sea fish. In Europe and America, pregnant women's handbooks clearly state that pregnant women are not suitable to eat deep-sea fish, such as swordfish and tuna. Because of the accumulation of food chain, there are more heavy metals, which may affect the development of fetal brain. In addition, infants and young children are the first to suffer from the harm of heavy metals.
3. Freshwater fish are at great risk of parasites, so eat less/Freshwater fish have more parasites in Danshui River, which leads to the crisis of brewing insects in freshwater fish sashimi, especially salmon, which has to lay eggs in fresh water for some time, so parasites are more harmful and should be eaten as little as possible.