Dude Weather Subscribe to Secrets Minneapolis / St. Paul

Chef's Table

Sushi fish from start to finish

by Henry Chan — Giapponese Sushi
posted on Sep. 25, 2008 - 11:34am

Share

Related Content

If you have ever wondered how the fish in the display case starts out here ya go!

This is suzuki (new 30cc model)
http://img.photobucket.com/albums/v199/Bistro2930/Picture011-2.jpg

japanese fish scaler
http://img.photobucket.com/albums/v199/Bistro2930/Picture012-2.jpg
http://img.photobucket.com/albums/v199/Bistro2930/Picture013-3.jpg
After scaling cut behind the head and through the spine then repeat on other side
http://img.photobucket.com/albums/v199/Bistro2930/Picture014-3.jpg


Start at the rear end and slit tward the head.

http://img.photobucket.com/albums/v199/Bistro2930/Picture015-2.jpg


Pull head off and guts will follow

http://img.photobucket.com/albums/v199/Bistro2930/Picture016-2.jpg

clean out any remaining guts

http://img.photobucket.com/albums/v199/Bistro2930/Picture017-2.jpg

Start from the bottom rear with the knife riding the bone

http://img.photobucket.com/albums/v199/Bistro2930/Picture018-2.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture019-2.jpg

then flip and cut ahead of the dorsal fin, again riding the rib bones so no meat is wasted.

http://img.photobucket.com/albums/v199/Bistro2930/Picture020-1.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture021-1.jpg

once you have cut through to the spine lift up the fillet and cut the spine to release to fillet

http://img.photobucket.com/albums/v199/Bistro2930/Picture022.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture023.jpg

remove rib cage bones again riding the knife on the rib bones

http://img.photobucket.com/albums/v199/Bistro2930/Picture024.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture025.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture026-1.jpg

Cut down the radial line

http://img.photobucket.com/albums/v199/Bistro2930/Picture027-1.jpg

now to skin the fish. Start at the tail end. make a small slit down to the bottom and the knife will stay stationary as you pull the skin back

http://img.photobucket.com/albums/v199/Bistro2930/Picture028.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture029.jpg

http://img.photobucket.com/albums/v199/Bistro2930/Picture030.jpg

 

Done!

http://img.photobucket.com/albums/v199/Bistro2930/Picture031.jpg

1 Reader Comments

BRich (not verified)12:36pm
Oct 6
Henry, great to see you are still alive and keeping it real on the sushi front. Call me.

Post new comment

The content of this field is kept private and will not be shown publicly.
rich text editor
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <i> <b> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <br> <p>
  • Lines and paragraphs break automatically.

More information about formatting options

CAPTCHA
By entering in the words in the captcha image, you help us prevent automated spam submissions and keep the site tidy.

Blogs

Sports

Baseball:
Warning Track Power by Alex Halsted
Sports:
On the Ball by Britt Robson

Society

Weather:
Dude Weather by Jimmy Gaines

A&E

Fiction:
Write Now! by Terry Faust

Retired

Hockey:
Spazz Dad by Todd Smith
Style:
Hook & Eye
Misc:
Is This News?
Fiction:
Yo, Ivanhoe by Brad Zellar
Food:
Consider the Egg by Stephanie March
Wine:
Beyond the Cask
Food:
Food Fight!
Media:
To the Slaughter
Misc:
Outrage by Staff
Food:
Chef's Table
Guest Commentary:
Just Passing Through
Humor:
Spazz Dad by Todd Smith
Cars:
Road Rake by Chris Birt
Commentary:
Read Menace by Tom Bartel
Society:
The Adventures of Melinda by Melinda Jacobs
Politics:
Defenestrator by Rich Goldsmith
Food:
Breaking Bread by Jeremy Iggers & Ann Bauer
Books:
Cracking Spines by Max Ross
Music:
Hear, Hear by Staff
Art:
The Vicious Circle by 6 Critics
Secrets:
Secrets of the Day by Kate Iverson
Theater:
Seen in the City by Staff
Film:
Talk About Talkies by Staff