Although I eat fish raw, I am not too cold, I always feel that I do not carry out high temperature disinfection and sterilization, what if there are parasites in the fish meat? Parasites eat their stomachs and flood it, which is really not fun.
However, eating raw fish now represents a high-end and elegant way of eating, and it is also synonymous with expensive. Because of the raw fish, it is necessary to choose excellent fish species, such as deep-sea fish, spotted fish and so on. Excellent fish quality means that the price is also excellent.
One day, I heard a friend say that the raw fish made from the local fish in Guanyang tasted very good, and I wanted to eat it. I am noncommittal and suspicious. Later, I couldn't resist three sentences of persuasion, and finally moved my mind, do you want to try?
I have confidence in the fish quality of the local fish in Guanyang, and I think that the cities and counties in Guilin have the best fish quality, and no fish is outstanding. Of course, this may be due to a kind of broom self-cherishing, self-love psychology!
One Sunday, when you find a few high-quality grass carp and carp, you can invite the chef to start the ceremony of making raw fish.
The chef is not very old, but the knife technique is skilled, a fish, under the flying kitchen knife, in the blink of an eye, from a whole, divided into several pieces.
A carp, if golden yellow, is definitely a good carp, if you encounter this fish in the market, you can not hesitate to buy it, even if it is a few dollars expensive.
Removing the head and tail of the fish pieces, but also having to remove the skin of the fish, this is a key step in making fish raw.
Peeled fish pieces need to be drained with a paper towel, preferably kitchen paper with strong water absorption ability.
Absorb the water out of the fish pieces and use a quick blade to form thin slices. This is a very testing step of knife skill, which directly affects the taste of raw fish.
Fish head and tail are divided into separate plates.
Put the water in the pot, open the soup with the head and tail of the fish, only add ginger and salt, and no other spices.
Another key to eating raw fish is the seasoning.
The seasoning meter consists of chopping onions, chopping dried sea peppers, chopping green onions, coriander, and spices, pouring sour shallots and sour pond water, both of which are purchased from Longsheng County.
Pour in the thin fillets, stir, let them sit for a while and serve.
The thin fish fillets soaked in ice acid water are very crisp and tender, and due to their extreme thinness, the fine fish bones in the fish meat are cut off and chopped, and the presence of the fish bones is not felt in the mouth. All kinds of spices will play a role in detoxification and sterilization.
Eating raw fish is a rather time-consuming and laborious way to eat, and it can be tasted once in a while, and it is a bit too luxurious to become a common meal.
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