Sashimi, also known as sashimi, sashimi or 鲲, is a dish made with fresh seafood sliced raw and dipped in seasonings. Sashimi originated in China and has a long history, and later spread to Japan, the Korean Peninsula and other places. In Japan, sashimi is extremely popular and is known as one of the representatives of Japanese cuisine. Sashimi is simple to make, delicious to eat, and nutritious, but pay attention to hygiene and safety when eating.
There are many types of sashimi, and here are some of the common sashimi fish species:
1.Salmon: Salmon sashimi is one of the most common sashimi in Japanese cuisine. Salmon has a bright color, sweet and soft taste, high nutritional value, and is rich in protein, vitamins and minerals.
2.Tuna: Tuna sashimi, also known as tuna sashimi, has a delicious taste, firm meat, rich in protein and healthy fats, and has high nutritional value.
3.Salmon: Salmon sashimi is smooth and nutritious, rich in protein, vitamins and minerals that contribute to brain health.
4.Sea bream: Sea bream sashimi has delicate flesh, delicious taste, rich in protein and vitamins, and has high nutritional value.
5.Eel: Eel sashimi has a smooth and tender taste, fatty meat, rich in protein, vitamins and minerals, and has a nourishing and healthy effect.
6.Octopus: Octopus sashimi has a smooth taste, tender meat, rich in protein and minerals, and has a high nutritional value.
7.Abalone: Abalone sashimi is delicious, full of flesh, rich in protein, minerals and amino acids, and has the effect of nourishing and maintaining health.
8.Dragonfish: Dragonfish sashimi has delicate flesh, delicious taste, rich in protein and unsaturated fatty acids, and high nutritional value.
9.Sea bream: Sea bream sashimi has delicate flesh, delicious taste, rich in protein and vitamins, and has high nutritional value.
10.Arctic mussels: Arctic mussel sashimi has a smooth taste, tender meat, rich in protein, minerals and amino acids, and has high nutritional value.
In addition, there are many other fish species that can be used to make sashimi, such as flounder, grouper, sea squirt, live octopus, etc. When selecting sashimi, make sure that the fish is fresh, odorless, bright in color, and firm in texture. Of course, it is necessary to pay attention to hygiene and safety when eating sashimi to avoid contracting diseases such as parasites.
Extended content: Although the method of making sashimi is simple, there are many aspects such as the selection of fish, knife work, seasoning, and how to eat it. Here are some extensions about sashimi::
1.Choice of fish: When making sashimi, fish should be selected with delicious meat and smooth texture. The fresh fish is bright in color, the scales are tight, and the eyes are clear and bright. In addition, it is necessary to ensure the safety of fish** and avoid contracting diseases such as parasites.
2.Knife work: When cutting sashimi, the knife work should be fast and smooth, so that the cut fish fillet can be thin and even, and the taste is delicious. In addition, the knives should be sharp to avoid pulling the fish and affecting the taste.
3.Seasoning: The seasonings of sashimi mainly include soy sauce, mustard, vinegar, garlic paste, etc. Depending on your personal taste, you can mix and match it freely. Seasoning not only adds to the taste of the sashimi but also enhances its nutritional value.
4.How to eat: When eating sashimi, make sure that the temperature of the fish and seasoning is appropriate. It is generally recommended to leave the sashimi at room temperature for 15-20 minutes to allow it to gradually acclimatize to the oral temperature. To serve, hold the sashimi with chopsticks, gently dip the seasoning, and put it in your mouth. When eating sashimi, chew slowly to fully appreciate the delicious taste of the fish.
5.Hygiene and safety: Pay attention to hygiene and safety when eating sashimi. The first thing to do is to make sure that the fish is fresh and odorless. Secondly, the knives and cutting boards for cutting sashimi should be dedicated to avoid contamination. In addition, sashimi is best eaten freshly cut to avoid prolonged exposure to the air, which increases the risk of bacterial infection.
6.Suitable for: Although sashimi is highly nutritious and delicious, it is not suitable for all people. Pregnant women, lactating women, people with allergies, people with poor gastrointestinal function and other special groups should be cautious about consumption. If in doubt, it is advisable to consult a medical professional.
In short, sashimi is a delicious seafood food, and while enjoying its deliciousness, it is also necessary to pay attention to hygiene safety and suitable people. Eating sashimi in moderation can bring abundant nutrients to the body.