I used to go to the sashimi shop to eat the Arctic shell sashimi, but it seems that there is nothing outstanding in the taste, probably not eating good quality. This time, the old Canadian food library selected S-level sashimi of the Arctic shell, can't wait to try.
Thaw the Arctic shells and let the refrigerators thaw naturally or put them in the bag for cold hydrolysis.
After cleaning and thawing, the Arctic shellfish is soft but firm, not a soft feeling. Cut the part of the Arctic shellfish, cut it along the edge, and wash the black things inside. Yellow doesn't matter. Arctic shellfish are cleaned and cooked directly on the boat after fishing and then frozen, just to ensure the beauty of the Arctic shellfish.
Wobble plate. Also tried the Arctic shellfish sushi. However, I still feel that it is straightforward to eat, and soy sauce mustard is not needed. Sweet and crunchy, very delicious.