In fact, all fish with scales can be used to make raw fish (sashimi), but fish without scales, such as pond horn fish and catfish, are not suitable for cooking, mainly because these fish without scales have some mucus and are not easy to handle. These fish can be divided into top grade, middle grade and inferior grade.
1, inferior: it is called inferior mainly because these fish are cheaper, thin and prickly, and have a bad taste. Mainly silver carp and bighead carp.
2, domestic products: domestic products are characterized by thick meat, sweet taste, thorns are mainly big bones, good taste, there are carp, grass carp.
3. Top grade: flower fish, crucian carp and tilapia. These fish are characterized by tender meat, good taste, sweet taste and good color of raw fish.
Extended data:
Development course of fish:
In the pre-Qin era, the original meaning of meat was fine cutting. Dong Fangshuo biography: "Raw meat is delicious." Book of rites Neze: "The meat is ok. "It means that some meat loses its original flavor after being cooked and is not fresh enough. Fresh fish is one of them.
China had a record of eating sashimi as early as the Zhou Dynasty, which can be traced back to five years in Zhou Xuanwang (823 BC). The inscription on the unearthed bronze ware "Xi Jia Pan" records that Zhou Shi invited Zhong Zhang and other friends at Pengya Banquet, and the main course was roasted turtle with raw carp slices.
After Qin and Han Dynasties, livestock and wild animals, such as cattle and sheep, became less and less common. They are usually fish, and the word "silver carp" refers to sashimi. "Yan" and "silver carp" are often mixed together, but they should not be confused with the word "stew", which means processing food with fire.
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