The knife for cutting sashimi is special and can't get wet. The cook can use this knife to cut the fish very thin. The fish you choose must be fresh. Many Japanese people think sashimi is really delicious after killing for hours. This is because amino acids reach the highest point after dead fish become stiff. Of course, some Japanese people think that sashimi cooked immediately after slaughter is delicious because the fish before rigidity has a crispy feeling.
Who knows, raw fish as raw material is not suitable for eating sashimi. The reason is that the meat of fish and shellfish contains an ingredient called "anti-thiamine factor". If you eat a lot of raw fish and shellfish, it will lead to thiamine (vitamin B 1) deficiency.
There is another reason for vitamin B 1 deficiency. Usually eat sashimi while drinking. Alcohol in wine can reduce the intake of vitamin B 1, hinder the absorption of vitamin B 1 in small intestine, and reduce the conversion of thiamine to thiamine pyrophosphate in liver, thus reducing the utilization rate of vitamin B 1. Vitamin B 1 is a water-soluble vitamin with limited reserves in the body. After 2 weeks of dietary deficiency1~, the content of vitamin B 1 in tissues will drop rapidly, resulting in vitamin B 1 deficiency. If vitamin B 1 deficiency occurs, fatigue, restlessness, excitement, headache, nausea, vomiting, anorexia, gastrointestinal dysfunction, fatigue and soreness of lower limbs may occur. With the development of the disease, there may be "dry beriberi" or cardiac insufficiency and heart failure.
Another danger of sashimi is that it may contain parasites, and there is a risk of infection if eaten raw. Moreover, some domestic salmon, because they are not cultured in deep sea, will also carry parasites. There is a risk of parasites when sashimi is cooked. At present, only Norwegian salmon is the safest, but parasites cannot be guaranteed, so some people who like to eat sashimi should cook it before eating it. So as not to endanger your health.