In ancient times, carp was the top grade of sashimi. There are also some special seafood, such as octopus, squid, cuttlefish and whale, which are also common materials. Whales can be cut into thick fillets, octopus, squid and cuttlefish can't be cut into fillets, but they can be cut into fish pieces that are not too thin with their own bodies, and of course they can also be counted as fillets.
In addition to fillets, there are whole fish and some small and micro fish, which are delicious sashimi when eaten raw or alive. Besides fish, there is raw caviar, or sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in the eyes of the Japanese.
Japanese cuisine generally eats arctic shellfish, mussels and sea urchins in spring (early spring in Zhixia); Eat squid, bonito, pond fish, bonito, pond fish king, swordfish (late summer and early autumn) and salmon (summer solstice and early winter) in summer; Eat silver carp in autumn (autumn and winter) and silver carp; Eat octopus, scallop, sweet shrimp, bonito, octopus, tuna and swordfish in winter (some fish are not available in China).
Sushi is a kind of Japanese cuisine, the main ingredient is cold rice, and some ingredients such as salad dressing will be added. The way to eat sushi is to drink soup to warm your stomach first, and eating ginger is good for your health.
Raw fish is also a common dish in Japan, and there are many places to pay attention to when eating fish. For example, salmon can't be frozen for a long time or the meat quality is not very good, while fish should be frozen for a while before eating.
After eating raw fish, be sure to eat mustard to eliminate oral odor; When eating grilled fish, eat it from left to right, and the leftover skin and bones are concentrated at one end of the plate.