How to Prepare Fish for Sushi
Watch more Introduction to Sushi Making videos: http://www.howcast.com/guides/209-Introduction-to-Sushi-Making Subscribe to Howcast's YouTube Channel - http://howc.st/uLaHRS Get seafood ready to be served as sushi. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: http://howc.st/ytmainplaylists Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - http://howc.st/HOE3aY Howcast Video Games Channel - http://howc.st/tYKKrk Howcast Tech Channel - http://howc.st/rx9FwR Howcast Food Channel - http://howc.st/umBoJX Howcast Arts & Recreation Channel - http://howc.st/vmB86i Howcast Sports & Fitness Channel - http://howc.st/vKjUjm Howcast Personal Care & Style Channel - http://howc.st/vbbNt3 Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Step 1: Cut into uniform slabs Cut your filets into even, uniform slabs by examining the fish pieces and, in one even motion, trimming away any uneven sides. Tip To keep your cuts even and your fish neat, wipe your fingers and knife blade on a damp kitchen towel between each cut. Step 2: Slice off top In one motion, slice off the top 1/8-inch of your filet to remove uneven flesh, skin, or scales. Step 3: Slice off bottom If necessary, do the same to the bottom of the filet. Step 4: Trim dark pieces Trim off any dark-colored pieces of fish. Step 5: Repeat steps Repeat these steps to trim and square off your other filets, until all your fish is ready to be cut into sushi-sized portions. Step 6: Notice grain & angle Notice the 'grain' of your fish. Lay one of the trimmed filets on your cutting board so its grain sits at a 45-degree angle to the bottom edge of the board. Step 7: Slice off slabs Position your blade at a 45-degree angle to the filet, and cut on the bias across the grain, slicing off slabs about 1/4-inch thick. Just before you've cut all the way through the filet, straighten your knife and slice down to detach the slab from the filet. Step 8: Proceed w/ recipe Once you've sliced all your fillets into slabs, you're ready to proceed with the sushi recipe of your choice. Did You Know? The FDA does not regulate the term 'sushi grade'— but it dose suggest guidelines for the storage and preparation of raw fish.