How To Cut Fish For Sashimi
- June 15, 2010
- 3,368 Views
Writer
Chris Loud
Sashimi can be a very simple dish to create, but there are important things to learn about cutting the fish fillet, so check out these tips.
You Will Need
- Fillet of sushi-grade fish
- Cutting board
- Very sharp knife
- Soy sauce
- Small tray
- Wasabi
- Chopsticks
Step 1: Position the fish
Position the fish horizontally on the cutting board in front of you.
Step 2: Position your knife
Position your knife so that you’ll be cutting against the grain of the fish, creating a 90-degree angle with the knife and the grain.
Step 3: Angle your knife
Angle the knife so the blunt edge is inclined sharply to the right, so that when you make a slice, the knife will cut at an angle down and to the left.
It’s important to make thin slices when cutting sashimi, but there’s no need to go overboard. Aim for about an 1/8 inch.
Step 4: Slice through
Slice through the fish with this method, from left to right until you’ve sliced the entire fillet.
Step 5: Mix soy and wasabi
Pour a bit of soy sauce into your tray and place a dab of wasabi in the corner of the tray so that it’s anchored between the tray and the soy sauce. Swirl the wasabi around in the soy sauce with your chopsticks.
Step 6: Dip and eat
Grab a piece of fish with your chopsticks, dip it into your soy and wasabi mixture, and enjoy.
Sashimi’s popularity in Japan increased with the consumption of soy sauce.
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Comments (1)
One thing looks very wrong here. Sashimi should always be cut with one clean swipe of the blade to avoid damaging the meat.
about 1 month ago by shawnth
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