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.
