Most people usually think that wasabi has bactericidal effect, but it is not. Mustard is just to improve the taste.
When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife-cutting, handling and cooking, seasoning and decoration, so as to make a plate of sashimi with amazing vision and taste.
At present, the common kinds of sashimi in China are: silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster, reed shrimp and so on. Among them, tuna sashimi, which is abundant every May, is an inexhaustible treasure for many gourmets.
Sashimi is not always completely raw, and some sashimi dishes are slightly heated, such as:
Charcoal baking:
The belly meat of tuna is slightly roasted with charcoal fire, and the fat ester in the belly of fish is roasted to give off fragrance, and then dipped in ice and sliced.
(2) Hot water burns:
After slightly scalding the fresh fish in hot water, soak it in ice water, let it cool quickly, take out the slices, and it will present a kind of sashimi with cooked surface and raw inside, which will have another flavor in taste and taste.
Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte.