Making sashimi requires special techniques. Especially the most important part is the technique of cutting fish. Not everyone can do it.
The correct cut will produce a quality sashimi. Because it will produce soft fish meat. These techniques can be learned easily.
Here, the correct technique of cutting fish for the sashimi menu:
Cut Fillet First
This cutting is done to divide the fish meat into 2 parts. So it can be easy to separate the bones or fish spines.
Next do a further cut.
Follow the instructions below!
See also : Fish Types That Can Make Choices For Sashimi Menu
● Cut on the center line of the fish bone to separate the prick. The trick lengthwise to the end of the tail bone.
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● Thoroughly clean the remaining black meat and fish skins that are still attached.
● After that, change the position of the fish to be horizontal on the cutting board.
Cut the meat of the dice fish with a thickness of 1 cm. With a slope of 60 degrees.
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Sashimi is ready to be cooked further. For maximum results make sure the blade you use is really sharp. But be careful on the cutting process. Make sure the hand is behind the knife so that it is not cut by the knife you use.