Handling and Slicing Sashimi-Grade Fish
The quality of sashimi is determined by how little you handle the fish. From the moment it leaves the ice, your only goals are thermal stability and a clean, decisive cut.
Temperature is your primary ingredient.
If the fish feels soft or warm, it is no longer suitable for raw consumption. Work in a cold environment and have your serving plate chilled in the freezer for ten minutes before starting.
- Yanagiba or sharpened long-blade fillet knife
- Wood or high-density plastic cutting board
- Paper towels
- Kitchen tweezers for pin bones
What goes in.
- 0.5 lbSashimi-grade tuna or salmon loin
- optionalWasabi paste and soy sauce for serving
The Single-Stroke Pull
Never use a sawing motion. Place the heel of the blade at the top of the fish and pull it backward in one continuous, fluid motion, letting the weight of the knife do the work.
The method.
Inspect the fillet
Lay the loin flat. Run your finger lightly along the centerline to feel for remaining pin bones. Remove any found with tweezers.
Trim the block
Remove any dark, bruised, or oxidized edges. You want to be left with a uniform, clean-colored block of fish.
Slice against the grain
Identify the direction of the muscle fibers. Angle your knife at 45 degrees and cut perpendicular to these lines to keep the texture tender.
The cut
Engage the heel of your knife at the start of the cut and pull steadily until the tip clears the flesh. Do not push down.
When it doesn't go to plan.
Wipe the blade with a damp, clean towel between every single slice to prevent protein residue from dragging.
Do not let the sliced fish sit out; plate it immediately and serve.
If the fish is too soft to slice cleanly, place it in the freezer for 5–10 minutes to firm up the exterior.
The ones that keep coming up.
How do I know if the fish is safe to eat raw?
Purchase only from reputable fishmongers who specifically label their inventory as sashimi or sushi grade, indicating it has been handled and stored to specific safety standards.
Does the type of knife matter?
A long, single-beveled knife is traditional because it allows for a long, clean draw. A standard chef's knife will work if it is honed to a razor edge, but avoid serrated edges entirely.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe