How to make delicious sashimi: analysis of hot topics and techniques on the Internet in the past 10 days
As a representative of Japanese cuisine, sashimi has become very popular around the world in recent years. How to make delicious sashimi? This article combines hot topics and hot content on the Internet in the past 10 days to provide you with a structured analysis of sashimi material selection, processing and matching techniques.
1. Ranking of hot topics related to sashimi in the past 10 days
| Ranking | topic | Discussion popularity | Main platform |
|---|---|---|---|
| 1 | Homemade salmon sashimi preparation | 856,000 | Douyin/Xiaohongshu |
| 2 | Secret recipe for sashimi soy sauce preparation | 723,000 | Weibo/Bilibili |
| 3 | Feasibility of making sashimi from frozen fish | 681,000 | Zhihu/xiakitchen |
| 4 | Sashimi Knife Buying Guide | 542,000 | Taobao Live/JD.com |
| 5 | The art of sashimi plating | 428,000 | Instagram/Xiaohongshu |
2. Analysis of core elements of sashimi production
1. Material selection standards
According to Michelin chef interview data, high-quality sashimi raw materials must meet the following conditions:
| fish | Best part | Judgment of freshness | Recommended level |
|---|---|---|---|
| salmon | mid-section of abdomen | The fish meat is orange-red with clear fat lines | ★★★★★ |
| tuna | Big belly (otoro) | Glossy surface and good elasticity to the touch | ★★★★☆ |
| amberjack | back | The fish meat is light pink and has no fishy smell. | ★★★★ |
2. Tool selection
Types and uses of sashimi knives recommended by professional chefs:
| Knife type | length | Applicable fish | Cutting method |
|---|---|---|---|
| Willow Blade | 24-30cm | white fish | Straight cut |
| Blade | 15-18cm | bone fish | chop |
| Thin blade | 21cm | Software | thinly sliced |
3. Sashimi processing techniques that are hotly discussed on the Internet
1.low temperature treatment: Wrap the fresh fish in kitchen paper and place it in the refrigerator at 0-2℃ for 2 hours to make the meat firmer.
2.Cut against the grain: It resists the fiber direction of fish meat and can obtain a more tender texture, especially suitable for tough ingredients such as octopus.
3.Chilled presentation: Cover the plate with crushed ice, cover it with plastic wrap and then place the sashimi, which can not only keep it fresh but also enhance the visual effect.
4. Innovative matching solutions (hot-selling combinations in the past 7 days)
| traditional combination | Innovative combination | Taste characteristics | Social platform popularity |
|---|---|---|---|
| salmon+mustard | Salmon + Yuzu Pepper | Fresh, fruity and slightly spicy | Xiaohongshu 320,000 |
| Tuna + soy sauce | Tuna + sea salt + olive oil | Highlight the original and sweet taste | Douyin 280,000 |
| Sweet Shrimp + Lemon | Sweet Shrimp + Mango Sauce | tropical fruit flavor | Weibo 190,000 |
5. Safety precautions
1. Marine fish that have been deep-frozen (below -20°C for 24 hours) must be used to kill parasites.
2. For home production, it is recommended to purchase processed sashimi-grade fish fillets to reduce operational risks.
3. Chopping boards and knives need to be scalded in boiling water to avoid cross-contamination.
4. Pregnant women and people with low immunity should avoid eating fresh sashimi.
Conclusion:Making perfect sashimi requires the perfect coordination of ingredients, knife skills, and temperature control. It is recommended that beginners start with easy-to-handle species such as salmon and gradually master professional skills. Paying attention to the popular and innovative ways to eat can take your sashimi experience to the next level.
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