Monday, May 2, 2011

How to slice fish for sushi

You watch a chef at the sushi bar slicing fish and you are thinking, "I could do that at home."  But when you give it a shot, you realize it's not as easy as it looks at the sushi bar.  Your fillet looks nothing like perfectly even strips the chefs pull out of the display case and your knives look nothing like their knives either.  Don't despair.   Here is a video of how how to slice the fish so that you can make lovely sashimi, nigiri, and maki rolls at home.

Other helpful resources

Here are my favorite chef's knife and boning knife. Both are very affordable. Here is how to keep them sharp. You might also want to check (sometimes they are cheaper than Amazon).

How to buy fish for serving raw -- safety, bacteria and parasite risks, fish species appropriate for raw consumption

In the Boston area, I prefer to buy fish for serving raw at the New Deal Fish Market in Cambridge and at Captain Marden's in Wellesley.

1 comment:

Louise said...

Helen, this sounds delicious. I once caught a 30" long mahi mahi (el dorado) about 200 feet from shore south of Puerta Vallerta, with all the wrong equipment. Once again, luck over skill. :-)