Shantou Raw Fish Sashimi

Last updated 2026-11-15 — Shantou raw fish sashimi typically uses grass carp raised in sandy ponds, with fish weighing around three catties (approximately 1.5 kilograms) being most ideal. In the morning, the purchased fish is kept in clean water until the afternoon, when the scales are removed, the belly is opened, and the internal organs are taken out. A layer of skin is then scraped off, followed by slicing the meat from both sides along the spine, while removing the ribs and belly meat. After wiping away any blood, the fish is placed in a well-ventilated area to dry and become firm and elastic from the breeze. By evening, it is ready to be sliced and served. The condiments come in two flavors—savory and sweet: the savory version consists of fermented bean paste mixed with small-ground sesame oil, while the sweet version includes a trio of sauces (三渗酱) and plum paste, along with a side dish of freshly shredded radish or slices of star fruit. The dish is truly excellent in color, aroma, taste, and presentation. It is common to enjoy the raw fish sashimi with a bowl of fish head soup and a thin porridge made with fish slices.