Is it true that only salmon can be made into sashimi?

Cobia, also known as cobia or sea dragon fish, comes from the East China Sea of China and is a good choice for trawling. The meat of cobia is very suitable for sashimi, home-cooked or steamed. After dry-aging, the aroma of cobia is more concentrated and has a unique mature flavor.

Octopus, also known as red sweetfish and kanpachi, is rich in fat and delicate in meat. It is a good choice for sashimi and one of the classic fish that is very suitable for dry-aging. After aging, the fat of octopus is released, the meat is rich in flavor, and the taste is more delicate. Compared with fresh sashimi, it has another layer of rich and wonderful experience.

We at SICAO caught these two fish today, and have processed them and put them in our aging cabinet. We will also bring these two aged fish to our Shenzhen exhibition. We look forward to witnessing this wonderful moment with you.

HOTELX Shenzhen exhibition will open on December 6. If you happen to be in Shenzhen, you are very welcome to contact us. We will send you the specific time and location to discuss the magic of dry aging together. We will also invite some famous chefs to discuss together. Thank you!