Slicing Sashimi-Grade Fish
The difference between a jagged, torn piece of fish and a clean, translucent slice lies entirely in the motion of your wrist and the sharpness of your blade. Respect the integrity of the flesh by minimizing contact and letting the knife do the work.
Cold fish is non-negotiable.
Ensure your fish is kept at refrigerator temperatures until the very moment you are ready to slice. Warm fish loses its structural integrity and becomes difficult to cut cleanly.
- Yanagiba or razor-sharp chef's knife
- Wood or high-density plastic cutting board
- Paper towels
What goes in.
- 8 ozSashimi-grade tuna or salmon fillet, chilled
Cut, don't press
Place the heel of your knife at the edge of the fish and draw it back toward you in one long, continuous motion. Never push the knife forward or use a sawing motion, as this tears the delicate protein.
The method.
Stabilize the fillet
Pat the fish dry with a paper towel to remove any surface moisture. Place it on the board with the grain running perpendicular to your knife.
Angle the blade
Hold your knife at a 45-degree angle to the surface of the fish. This creates a wider surface area for the slice, making it look elegant.
Execute the pull
Start the cut with the heel of the blade. Pull the knife toward your body in a long, sweeping arc, ending at the tip of the blade as you clear the fish. Use the full length of the knife.
Lift and plate
Do not scrape the knife back across the cut. Lift the blade vertically to separate the slice and transfer it directly to your plate.
When it doesn't go to plan.
Wipe the blade with a damp cloth between every few slices to prevent protein buildup from dragging through the fish.
If the fish is too soft to slice, place it in the freezer for 10 minutes to firm up the edges.
Test your sharpness by slicing a piece of paper; if it catches or tears, sharpen the knife before starting.
The ones that keep coming up.
How thick should the slices be?
Aim for a thickness of about 1/4 inch. Too thin and the fish loses its texture; too thick and it becomes difficult to chew properly.
Can I use a serrated knife?
No. A serrated knife is designed for sawing and will shred the delicate muscle fibers of the fish.
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