Fish with scales can be used to cook raw fish, and fish without scales should not be cooked, such as catfish. However, I have only eaten sashimi once over 50 years old, probably because the taste is different. Maybe the chef in our small place is not very good at cooking. I can't swallow it after taking one bite, so I haven't taken the second bite, so I don't know anything about it. The main reason is that some of these scaleless fish will stick in Foshan to eat raw fish from China, usually salted tilapia and salted fish. Relatively speaking, more people will order fresh saltwater tilapia. This also depends mainly on personal hobbies. After all, everyone has different tastes. Liquid, difficult to handle. Generally speaking, these fish can be divided into top grade, middle grade and inferior grade.
In short, deep-sea fish are mostly used for sashimi (deep-sea fish are less polluted, parasites in freshwater fish are first-class among Xiqing and bamboo tube fish, and those that have not eaten are not eaten too much and unsanitary). However, tuna, salmon, puffer fish and other marine fish are also used for sashimi. Up to now, grass carp raised in Changliu Mountain Spring can be eaten raw, and the water quality requires clear and pollution-free flow. Besides, the water temperature should be very cold. DHA (commonly known as brain gold) rich in fish is an important component of brain and retina, which is of great benefit to brain development.