Basics of Fish Cooking: Master how to cut and cut sashimi!

In Japanese cuisine, the skill of handling fish is extremely important. To make delicious fish dishes, how to cut fish and how to cut sashimi are essential. This article introduces the basic techniques for cooking fish deliciously. First, let's take a look at how to cut fish. The method of cut-out varies depending on the type of fish, but by following the basic steps, you will be able to handle any fish well.

The key to keeping fish fresh is to maximize its deliciousness. To do this, it is important to understand the structure of the fish and use the right tools. Furthermore, even if you take just one method of cutting sashimi, the technique requires deep knowledge and delicate skills. The texture and flavor of the sashimi changes dramatically depending on how you cut it, so it is important to master the basics of cutting it.

This section provides a detailed explanation of the basic methods of cutting fish and how to cut sashimi beautifully. By acquiring these skills, cooking fish at home will become even more enjoyable. Now let's take the first step into the world of fish dishes.

Basics of how to cut fish

The way fish is processed, which is the basis of fish dishes, greatly affects the quality of the food. The method of cut-out will vary depending on the type of fish and the purpose of the cooking, but here we will introduce some common methods.

1. Organ removal: When cooking fish, it is important to first remove the organs of the fish. In particular, the respiratory organs can be a factor that can damage the taste of ingredients, so they need to be carefully removed.

2. Cutting off with a sash: Put a knife from the back and cut off the flesh in the form of a sash. This allows the fish to be evenly removed and the appearance is beautiful.

3. Handling of the flexure: Insert a knife from under the flexure and cut it so that it connects the base of the head and the flexure. This will separate the flesh and bones neatly.

4. Remove internal organs: Insert the chopsticks along the craftsman's mouth and pull out the internal organs. Another option is to cut open the belly and remove the internal organs.

How to cut sashimi

The way sashimi is cut greatly enhanced the texture and flavor of the fish. Below are some typical ways to cut sashimi.

1. Hiragi: The most common way to cut. By cutting the flesh thinly and evenly, it improves the taste and promotes the permeation.

2. Thin shaping: A method suitable for hard flesh fish such as hirame and fugu. Cut the knife into thin slices at an angle.

3. Wash with cold water: After cutting, quickly wash with cold water to remove excess dirt and blood from the fish.

4. Blanching: To remove the smell of fish, it may be passed through boiling water for a short time. It is important to keep the surface of the fish to a level that is white.

summary

By mastering these basic methods of cutting and cutting sashimi, the quality of your fish dishes will be greatly improved. Handling fish is a very important part of Japanese cuisine, so acquiring these skills can be considered an essential skill for chefs.