How to Prepare Fish for Sushi.
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 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.
In one motion, slice off the top 1/8-inch
of your filet to remove uneven flesh, skin,
or scales.
Step 3.
If necessary, do the same to the bottom of
the filet.
Step 4.
Trim off any dark-colored pieces of fish.
Step 5.
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 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.
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.
Once you've sliced all your fillets into slabs,
you're ready to proceed with the sushi recipe
of your choice.
Did you know The FDA does not regulate the
term 'sushi grade'— but it dose suggest
guidelines for the storage and preparation
of raw fish.
