- 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.
- TIP: 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.
- FACT: The FDA does not regulate the term 'sushi grade'— but it dose suggest guidelines for the storage and preparation of raw fish.
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