How to Prepare Sashimi-Grade Fish
Working with raw fish is an exercise in precision. When you move away from the safety of heat, you are placing your trust in the cold chain and the integrity of your knife edge.
The cold chain is non-negotiable.
Your fish should be firm to the touch and smell like nothing but clean ocean water. If it has a sour odor or sticky surface, discard it immediately.
- Yanagiba or high-carbon steel slicer
- Wood or synthetic rubber cutting board
- Tweezers for pin bones
- Paper towels
What goes in.
- 1 lbSashimi-grade fish fillet (Tuna or Hamachi)
- To serveSoy sauce
- To serveWasabi root, freshly grated
- To serveShiso leaves or daikon radish
Pull, don't push
Place the heel of the knife at the start of the fillet and pull the entire length of the blade backward through the fish in one continuous motion. Do not saw back and forth, or you will crush the muscle fibers.
The method.
Inspect the fillet
Run your finger lightly over the surface of the fish against the grain to feel for any remaining pin bones. Remove them with tweezers, pulling in the direction they are angled.
Dry the surface
Pat the fish dry with paper towels. Excess moisture on the surface will make the fish feel mushy and dilute the clean taste.
Position the fish
Place the fillet so the grain of the muscle is running perpendicular to your knife. This makes the slices easier to chew.
Slice
Cut slices 1/4 inch thick. Use the weight of the knife to do the work; if you find yourself pressing down, your edge is not sharp enough.
Arrange
Lay the slices slightly overlapping on a chilled plate. Serve immediately before the temperature rises.
Other turns to take.
Tataki style
Sear the outside of the fish block for 10 seconds per side in a smoking hot pan, then plunge into ice water before slicing.
Cured (Kobujime)
Wrap the fish in a piece of kombu (kelp) for 2 hours in the fridge to draw out excess moisture and impart a deep, mineral note.
When it doesn't go to plan.
Keep your knife wet; a damp blade glides through protein without sticking.
Sharpen your knife immediately before starting; a dull knife causes bruising on the flesh.
Only take the fish out of the refrigerator when your garnishes are already on the plate.
The ones that keep coming up.
How can I tell if fish is sashimi grade?
There is no official regulatory definition for the term, so look for a reputable fishmonger who can verify the fish was frozen at extremely low temperatures to neutralize parasites immediately after harvest.
Can I use frozen fish?
Yes, provided it was flash-frozen at sea. Thaw it slowly in the refrigerator overnight rather than at room temperature.
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