Basics of Fish Cooking: Master How to Fillet and Cut Sashimi!

In Japanese cuisine, the skill of handling fish is extremely important. In order to prepare delicious fish dishes, it is essential to know how to fillet the fish and cut it into sashimi. In this article, we will introduce the basic techniques for preparing delicious fish. First, let's look at how to fillet fish. The method of filleting varies depending on the type of fish, but by mastering the basic steps, you will be able to handle any fish skillfully

The key to filleting fish is to maximize its flavor while maintaining its freshness. To do this, it is important to understand the structure of the fish and use the appropriate tools. Even something as simple as cutting sashimi requires deep knowledge and delicate technique. The texture and flavor of sashimi can change dramatically depending on how it is cut, so it is important to master the basic cutting techniques

In this section, we will explain in detail the basic methods of filleting fish and how to beautifully cut sashimi. Mastering these techniques will make cooking fish at home that much more enjoyable. So, let's take your first step into the world of fish cooking

The basics of filleting fish

The way fish is prepared is the foundation of fish cooking and greatly affects the quality of the dish. The method of preparation varies depending on the type of fish and the purpose of the dish, but here we will introduce some general methods

1. Removing organs: When cooking fish, it is important to first remove the fish's organs. In particular, the respiratory organs must be carefully removed, as they can affect the taste of the food.

2. Cutting in a cross pattern: Insert the knife from the back of the fish and cut the flesh in a cross pattern. This allows you to remove the fish flesh evenly and gives it a neat appearance.

3. How to handle the pectoral fins: Insert the knife under the pectoral fin and cut along the line connecting the base of the head and the pectoral fin. This will neatly separate the flesh from the bones.

4. Removing the innards: Insert a pair of chopsticks along the length of the fish's mouth and pull out the innards. You can also cut open the belly and remove the innards.

How to cut sashimi

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

1. Hirazukuri: This is the most common cut. By cutting the flesh thinly and evenly, it improves the texture and allows the flavor to penetrate more easily.

2. Usutsukuri: This is a cutting method suitable for fish with firm flesh such as flounder and pufferfish. The fish is sliced ​​thinly with the knife at an angle.

3. Wash in cold water: After cutting the fish, give it a quick rinse in cold water to remove any excess dirt or blood.

4. Blanching: To remove the fish's unpleasant odor, it may be blanched in boiling water for a short time. It is important to boil the fish only until the surface turns white.

summary

Mastering these basic techniques for filleting and cutting sashimi will greatly improve the quality of your fish dishes. Because handling fish is such an important part of Japanese cuisine, mastering these techniques is an essential skill for any chef