How to Prepare Fish for Sushi

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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.

To complete this How-To 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.

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.

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Category:

Howto & Style

Tags:

• fooddrink
• asian
• chef
• cook
• cooking
• diy
• do
• it
• yourself
• essential
• skills
• fish
• food
• instructional
• japanese

[8080256256]

Dull knives really are more dangerous then sharp knives. It's not because they are somehow magically more capable of cutting through your skin, but because you have to apply extra force to work with them and they don't always pass through the material predictably.

[enri4134]

dull knives are more hazardous than sharp knives.

[100daysofsushi]

@Singetally No, should go to a good fishmonger & specifically tell them it is to be eaten raw / for sushi. They should be able to advise you if they have what you need. Generally what you will be looking for is a) Ocean caught, not farmed b) Extremely fresh (usually caught within a day or two) c) no obvious signs of damage or disease d) The fish should smell faintly of the sea, but not have a strong fishy smell.

If the fishmonger can't tell you how long ago it was caught, leave.

[Singetally]

How do you make sure that your fish you buy is sushi grade? or good to eat raw...can I just go to like safeway and buy a fillet there?

[JYleung22]

ITS CALLED SALMOON NOT FILLET

[JYleung22]

step 1 cut the fish

step 2 eat the freaking fish

did you know the water is wet

did you know dull knives are more dangerouse thean sharp knives?? no searuiosly i'm not kidding

[5um4one]

look up epicmealtime on youtube and search for candy sushi, that is how to make real sushi.

[qpae123]

@ChildOfChaos64 But how about radioactivity? :D

[ChildOfChaos64]

@qpae123 the fish is generally parasite free, it is river fish that have the worms and bacteria generally :)

[spritegamer]

@8080256256 they also cut the skin less cleanly causing a worse wound

[qpae123]

Can u die from a Sea bacteria or worms from the raw uncooked fish? ^^

[qpae123]

@BriYags Can we make Pig sushi?:))