How To Prepare Fish For Sushi

  • December 5, 2007
  • 27,831 Views
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While sushi masters train for years to perfect their fish-cutting techniques, you don’t have to be quite so exacting. But the more carefully you slice it, the tastier your results.

You Will Need

  • 1 to 2 lb. of fresh saltwater fish filets, such as yellowtail.
  • An extremely sharp knife
  • A cutting board
  • And a clean, slightly damp kitchen towel
How To Prepare Fish For Sushi: Cut into uniform slabs

Step 1: Cut into uniform slabs

Cut your filets into even, uniform slabs by examining the fish pieces and, in one even motion, trimming away any uneven sides.

To keep your cuts even and your fish neat, wipe your fingers and knife blade on a damp kitchen towel between each cut.

How To Prepare Fish For Sushi: Slice off top

Step 2: Slice off top

In one motion, slice off the top 1/8-inch of your filet to remove uneven flesh, skin, or scales.

How To Prepare Fish For Sushi: Slice off bottom

Step 3: Slice off bottom

If necessary, do the same to the bottom of the filet.

How To Prepare Fish For Sushi: Trim dark pieces

Step 4: Trim dark pieces

Trim off any dark-colored pieces of fish.

How To Prepare Fish For Sushi: Repeat steps

Step 5: Repeat steps

Repeat these steps to trim and square off your other filets, until all your fish is ready to be cut into sushi-sized portions.

How To Prepare Fish For Sushi: Notice grain & angle

Step 6: Notice grain & angle

Notice the ‘grain’ of your fish. Lay one of the trimmed filets on your cutting board so its grain sits at a 45-degree angle to the bottom edge of the board.

How To Prepare Fish For Sushi: Slice off slabs

Step 7: Slice off slabs

Position your blade at a 45-degree angle to the filet, and cut on the bias across the grain, slicing off slabs about 1/4-inch thick. Just before you’ve cut all the way through the filet, straighten your knife and slice down to detach the slab from the filet.

How To Prepare Fish For Sushi: Proceed w/ recipe

Step 8: Proceed w/ recipe

Once you’ve sliced all your fillets into slabs, you’re ready to proceed with the sushi recipe of your choice.

The FDA does not regulate the term ‘sushi grade’— but it dose suggest guidelines for the storage and preparation of raw fish.

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Comments (7)

dbwright

He makes it look very simple.

over 4 years ago by dbwright

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edward

Nice knife skills!

over 4 years ago by edward

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lilll

o my! :) I love this site...

over 4 years ago by lilll

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joclark

Gotta feeling trimming that fish is not as easy as the master makes it look.

over 4 years ago by joclark

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Hai

look so delicious!!!

over 3 years ago by Hai

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neide

I love your video and was extremely helpful to me , since I'm going to my first sushi class on saturday. By the way do you give live sushi classes? Would be a honor to take a class with you. If you decide to give classes please send me an email neide06taylor@yahoo.com

over 3 years ago by neide

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Nalson123

Seems good !

about 1 year ago by Nalson123

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Video is in Sushi Made Simple (8 videos)