21 kinds of common sashimi fish and their pictures

The 21 common sashimi fish are: tuna, salmon, bonito, amberjack, horse mackerel, snapper, seabass, saury, octopus, mackerel, herring, pufferfish, sweet shrimp, Arctic clams, clams, scallops, conches, sea urchins, squid, octopus, salmon roe.

1. Tuna

Tuna is called tuna in Hong Kong. Bluefin tuna, masu tuna, big eye tuna and yellowfin tuna are the raw materials for sashimi, among which bluefin tuna has the best meat quality.

2. Salmon

Salmon, the scientific name is "salmon". The fish has few scales and bones, and the flesh is orange-red in color. With the chef's extraordinary knife skills, it shows a beautiful texture. The meat is tender and delicious, with a smooth taste.

3. Bonito

Now is the time when bonito is plump. This fish is usually grilled until half-cooked and made into sashimi, which can better taste the sweetness of the fish meat. taste. The bonito stock often used in Japanese cuisine is made from bonito. The bonito after the fish bones are removed and repeatedly smoked is still a common seasoning in Japan.

4. Yellowtail

The Japanese seem to be particularly fond of yellowtail. They have various names for amberjack, even different at each growth stage. Those that grow to more than 10 kilograms are called "born fish" ("born" in Japanese means promotion).

5. Horse mackerel

Horse mackerel is one of the world’s main fishing species. The main edible species is horse mackerel. The fish meat is moderately fat and lean, and its delicious taste is deeply loved by people. In addition to making sashimi, horse mackerel can also be grilled. It is charred on the outside and tender on the inside. It has a variety of flavors and is an excellent ingredient for lunch boxes.

6. Sea bream

One of the white fish favorites in the Kansai region of Japan is sea bream. Snapper is a high-quality edible fish with delicate, tender and light meat. In addition to sashimi, it can also be cooked in braised or simmered soup.

7. Bass

Many kinds of fish in Chinese can be called sea bass. Today we are going to talk about sea bass, whose scientific name is "Japanese true bass". The meat of this type of seabass is white with almost no blood, and has a texture similar to that of sea bream, with a light taste and soft texture. Sea bass in summer contain more fat and are the most plump.

8. Saury

Saury should be the representative of autumn in Japanese cuisine. Our common cooking method is barbecue. The taste of fish with salt particles is something that both cats and you want to know. When making sashimi, ginger and other ingredients are used to remove the fishy smell.

9. Octopus

Octopus, also called red sweettail, is called kanpachi in Japan. The firm meat is chewy and has a balanced fatness, making it an excellent raw material for sashimi. In addition to making sashimi, it can also be used to make soup and fry.

10. Mackerel

This fish can only be used as sashimi material when it is fresh. Eating stale mackerel can cause food poisoning. In addition to making sashimi, it can also be processed by grilling, vinegar soaking, smoking and other methods.