How to make sashimi
Sashimi is a classic Japanese dish that is loved by diners around the world for its delicious taste and exquisite production techniques. In recent years, with the popularity of healthy eating, sashimi has also become a popular choice on family tables. This article will introduce in detail how to make sashimi, including the steps of material selection, processing, cutting and matching. It will also include hot topics and hot content in the past 10 days to help you better master this delicacy.
1. Material selection: freshness is the key
The first prerequisite for making sashimi is to choose fresh fish. The following are common fish species suitable for sashimi and their characteristics:
| fish | Features | Suitable for the crowd |
|---|---|---|
| salmon | Delicate meat and rich in fat | Beginner |
| tuna | Firm texture and rich flavor | Advanced |
| snapper | The meat is refreshing and suitable for summer | Lovers of light tastes |
| arctic clam | Crisp, tender, fresh and sweet taste | seafood lovers |
2. Handling: Health and Safety
1.Clean: Clean the fish thoroughly to remove mucus and impurities on the surface.
2.Remove scales: Use a professional scale removal tool or the back of a knife to scrape away in the opposite direction of the scales.
3.eviscerate: Make an incision from the abdomen and carefully remove the internal organs to avoid breaking the gall.
4.Deboning: Use tweezers or a knife to remove fish bones to ensure safety for consumption.
3. Cutting: Techniques and Knife Skills
Cutting sashimi requires a sharp knife and a steady hand. Here are the cutting steps:
| steps | Operational points |
|---|---|
| 1. Cut into pieces | Cut the fish body into pieces of appropriate size for easy slicing later |
| 2. Slice | The knife is at an angle of 30 degrees to the fish, and the thickness is about 2-3 mm. |
| 3. Plate presentation | Arrange the sliced fish fillets neatly on a chilled plate |
4. Pairing: Enhance the flavor
Classic pairings with sashimi include:
| Pair with ingredients | function |
|---|---|
| mustard | Sterilize and enhance flavor |
| soy sauce | seasoning |
| Perilla leaves | Remove fishy smell and increase aroma |
| Lemon | Refreshing and relieving greasiness |
5. Hot topics and content in the past 10 days
Here are some of the recent hot topics related to sashimi:
| topic | heat index |
|---|---|
| Food safety of homemade sashimi | ★★★★★ |
| Novel ways to eat sashimi | ★★★★ |
| How to identify fresh fish | ★★★★ |
| Sharing tips on sashimi knife making | ★★★ |
6. Precautions
1.hygiene: Be sure to keep your hands, knives and cutting boards clean during the cooking process.
2.freshness: Fish must be absolutely fresh to avoid discomfort after eating.
3.save: Sashimi not consumed immediately should be kept refrigerated and consumed within 24 hours.
4.Taboo: Pregnant women and people with low immunity should avoid eating sashimi.
7. Summary
Preparing sashimi is an art that requires patience and skill. From material selection to plating, every aspect affects the final taste and quality. Hopefully, with the detailed guidance in this article, you will be able to easily make restaurant-quality sashimi at home. Remember, freshness and safety always come first!
With the popularization of the concept of healthy eating, sashimi, a high-protein, low-fat delicacy, is becoming more and more popular. Mastering its preparation method will not only satisfy your appetite, but also add a sense of sophistication and ceremony to family dinners.
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