Uploaded on Mar 6, 2009
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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.
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.
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.