Japanese people eat fish separately from white fish and naked fish. When we eat sashimi at a Japanese food store, we can see that the flesh color of white fish is basically white. The flesh color of the naked fish is basically red.
The blood of the naked fish has a high iron and oxygen content, and the fish meat is red or brown; it is generally a migratory fish, generally living in shallow sea areas or near the sea surface, and the amount of exercise in the sea is quite large, so the muscle tissue in the body is developed, and the blood oxygen content is rich, making the fish appear red. Representative fish mainly include tuna, bonito and so on.
In contrast, there are many more species of white fish than naked fish.
Generally speaking, naked fish is more flavorful than white fish. The white-bodied fish meat is relatively tight.
According to Japanese custom, sashimi should be eaten from relatively light ingredients, generally from white to naked fish.
<h1>Naked fish series</h1>
Blacktail (bluefin tuna)
Blacktail, also known as Black Maul, is also known as the famous bluefin tuna, known as the "King of Naked". Bluefin tuna includes three species of Bluefin Tuna: Pacific, Atlantic, and Southern Bluefin.
Wild bluefin tuna caught in Japan is the Pacific bluefin tuna and is most respected by Japanese chefs and diners. It is considered to be rich in oil, delicious and delicate meat, refreshing and sweet, excellent raw food taste, and is the top ingredient for making sashimi and sushi.
Bluefin tuna also has a minimum of 35-40 kg and the largest can exceed 200 kg. Bluefin tuna is divided into naked, mid-abdomen, large abdomen, etc. according to the different parts. Depending on the part, there is also a significant difference in taste and price!
Bonito
"To buy new bonito, throw it on the cutting board, a small award."
As far back as the Edo period in Japan, the price of fresh bonito was surprisingly expensive. Nowadays, bonito is more known as "small tuna", which is loved by people because of its tender meat and light taste.
The bonito in May is sweet and suitable for half-cooked form to truly taste the sweet taste of bonito. The meat of bonito is smoked and sliced with wheat straw and lightly marinated in soy sauce to form sushi, which gives the fish an indescribable smoky aroma, and the bonito has a moderate fat content, which has a unique taste.
<h1>White fish series</h1>
Amberjack
The three types of fish, namely amberjack, Heisei and Mahachi, are known as the top three heavyweight ingredients among the highest sushi ingredients. But it is hard to imagine that the names of these three fish actually happen to one fish, and there are far more than three names.
This is because the growth cycle of the amberjack is relatively long, although the adult amberjacks above 80 cm are called ブリ, but in the long years before they grow to 80 cm, each different period will be given a different name, and there are about hundreds of other names in total.
This fish, which has a different name at different times in life history, is called "born fish" in Japan, which means "out of the crowd". It means that the more a person's officialdom becomes bigger, the title will also change with the official position.
In general, only adult fish with a body length of more than 80 cm can be called amberjack, which is rich in fat, very fat and tender, and the taste is not bad compared with the tuna mouth.
swordfish
The color of this fish meat is extremely similar to fat meat, which was once introduced in liang du father fish's weibo, which is a fish in the upper layer of the food chain, with abundant oil and high mercury content. In Hemingway's novel The Old Man and the Sea, the giant marlin caught by the old man is this fish.
Spotted dumplings
Spotted dumplings, commonly known as flat screen boys, oil fish, and sea crucian carp, are the most laborious and time-consuming ingredients for making sushi side dishes. The umami taste of the amberjack is quickly lost, so it is necessary to stimulate the umami taste of the fish through marinating, a process that requires the control of the fish and spices, and it is difficult to achieve without rich experience.
The juvenile fish of the spotted dumplings (Shinko Shinko) is a very popular sushi ingredient. At the beginning of July, a very small number of new seeds began to appear in the market, and whenever this happened, the sushi world in Tokyo began to flow underground, and sushi workers did their best to compete with each other for this noble new son.
Needlefish
Needlefish are also known as rocketfish, odd-toothed needlefish, and pencilfish. The origin is India, Sri Lanka, Thailand and Malaysia. The body of the needlefish is slender, flattened, and the back and ventral edge of the torso are nearly straight and parallel to each other. The head is long and the top of the forehead is flattened. The snout is particularly prominent , forming a slender, pointed peck from the length of the foremaxilla and the mandible.
It is a slender marine fish. Delicious small fish with a refreshing taste, the flesh of the fish is crystal clear. Very delicious for making sushi.
Mackerel
Blue mackerel, also known as Japanese mackerel, can be divided into two local populations: one in the Sea of Japan and one in the Yellow Sea and the East China Sea. It is one of the major economic fish species in the western North Pacific.
Autumn oil is the fattest, generally after salt and rice vinegar marinade and then kneaded into sushi, not only can go fishy, but also make the mackerel meat softer, taste better when eaten.
Conger
Compared with the familiar star eel and river eel, the taste of moray eel is more elegant and profound. Generally speaking, the moray eels produced locally in Japan come from Awaji Bay in the Seto Inland Sea, and the skin and fish bones are relatively soft, making them a good choice for cooking.
Moray eels have countless tiny, sharp fish spines that must be traditionally eaten using bone cutting. The so-called bone cutting is to cut a knife almost every millimeter on the flesh of the moray eel, but not to cut the skin of the fish. After such treatment, the fish bones will be finely chopped, and they will not stab the tongue or feel uncomfortable when eaten.
There is a Japanese proverb that moray eels need to be cut in one inch and twenty-five, that is, one inch long moray eel fillets need to be cut twenty-five knives, which shows how delicate this treatment method is. After the cut eel meat is made into a sashimi, placed on the plate like a quietly blooming flower, clipped to look like a hollow, the entrance is rich and soft, whether it is "color" or "taste" is excellent.
After eating the sashimi of one kind of fish, it is best to eat another bite of cucumber or radish shreds, or a small slice of ginger so that you can taste the sashimi of another fish. The most delicious sashimi and sushi are determined not only by the ingredients that are required, but also by knife workmanship, plate making, and cooking skills.
Today A Xing will be introduced here, the next issue we will see you again ~