Sashimi-style Raw Fish

Sashimi-style Raw Fish

　　Sashimi-style raw fish is a renowned dish in the culinary culture of Northeast Asia. The Gorlos people, who live along the Songhua and Nenjiang rivers, are naturally very fond of it. Various versions of this dish can be found at local hotels and restaurants such as Jiangnan Hotel, Gorlos Hotel, as well as larger establishments like Jindu and Lianhua. Sashimi-style raw fish is always made with live carp. Skilled and nimble chefs quickly prepare the dish by slicing off the fish’s back meat while it’s still alive. Eating it with fresh fish and fine wine offers a uniquely enjoyable experience.

　　When eating raw fish, the freshness and type of fish matter greatly, as does the season. The best time to enjoy it is during the river-opening season, when the fish are both plump and fresh. Typically, black carp weighing over two pounds are used, though carp and pike can also be chosen. In preparation, the scales and internal organs are first removed, then the skin is peeled off. The fish skin is deep-fried until crispy, chopped into small pieces, and set aside. Next, the back meat is sliced into thin strips, placed in vinegar, and stirred. Once the vinegar becomes cloudy, it is replaced until the liquid stays clear and the meat turns pale white. Garnishes include blanched and cooled bean sprouts, spinach, and chopped fried fish skin. Seasonings consist of sesame paste, dried shrimp, fried chili peppers, salt, MSG, rice vinegar, sesame oil, mustard oil, and fermented bean paste.

　　The tradition of sashimi-style raw fish has a long history. According to Manchu folklore, once during a banquet, the founding emperor Nurhaci of the Later Jin dynasty entertained envoys with wine but ended up slightly drunk. Fearing his emperor might behave inappropriately, an old chef in the kitchen, worried about the effects of alcohol, thought of using rice vinegar and raw fish to sober him up. In a moment of inspiration, he prepared a plate of sashimi-style raw fish. Not only did the emperor find it refreshingly delicious, but after just a few bites, his drunkenness completely faded. From then on, raw fish became a celebrated dish among the Jurchen people.