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. Removal of organs: When cooking fish, it is important to first remove the organs. In particular, the respiratory organs can spoil the taste of the food, so they must be removed carefully.

2. Cutting off the flesh in a diagonal pattern: Insert the knife from the back and cut off the flesh in a diagonal pattern. This allows you to remove the fish flesh evenly and results in a neat appearance.

3. Handling the pectoral fins: Insert a knife below the pectoral fin and cut along the line connecting the base of the head to the pectoral fin. This will cleanly separate the flesh from the bone.

4. Removing the internal organs: Insert chopsticks along the opening and pull out the internal organs. Alternatively, you can cut open the belly and remove the internal organs.

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 (flat slicing): This is the most common slicing method. By slicing the flesh thinly and evenly, it improves the texture and promotes the penetration of flavor.

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

3. Rinse with cold water: After cutting, quickly rinse the fish with cold water to remove any excess dirt and blood.

4. Blanching: To remove the fishy smell, the fish may be briefly immersed in boiling water. It is important to do this only until the surface of the fish 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