Recipe: Arctic Bay sashimi
Notes:
In my home, Arctic Bay is affectionately called the "Little Red Flag", named after its red sharp corner. I found out that the information was obtained when I was fishing. I have been buying a clean watet brand of one kilogram in Canada, and I am talking to the students who have settled in the house. Sometimes the activity price is cheaper than that.
Ingredients:
- Arctic Bay
- Mustard amount
- Japanese soy sauce
Steps:
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Freeze to room temperature and clean.
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On a flat surface, the Arctic shells are evenly split across the surface, and the flocs on both sides of the sides are scraped off with a knife.
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Rinse thoroughly after the dissection, and after the warm water has passed, swing the plate to the table.
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After a split second, the Arctic Bay is even more delicious! I use this soy sauce and mustard, fresh and refreshing, and the taste is very positive!
Tips:
The relatives of the five-star hotel work told me that the Arctic shells should be cleaned and carefully scraped off the impurities on both sides with a knife.
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