How To Prepare Fish For Sushi
- December 5, 2007
- 27,831 Views
Produced by
Howcast Media
Directed by
Kevin Hall
Writer
Marion Rosenfeld
Voice-Over Artist
Taige Jensen
Production Designer
Karin Olsen
Music
Edison Music Corp
Art Director
Dew Gueramian
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
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.
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.
Step 3: Slice off bottom
If necessary, do the same to the bottom of the filet.
Step 4: Trim dark pieces
Trim off any dark-colored pieces of fish.
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.
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.
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.
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)
He makes it look very simple.
over 4 years ago by dbwright
Nice knife skills!
over 4 years ago by edward
o my! :) I love this site...
over 4 years ago by lilll
Gotta feeling trimming that fish is not as easy as the master makes it look.
over 4 years ago by joclark
look so delicious!!!
over 3 years ago by Hai
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
Seems good !
about 1 year ago by Nalson123
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