How to Fillet Fish for Sushi and Sashimi - Fresh Pompano

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Knife Recommendations:
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Correction @ 2:05, the dark spot is the kidney, not blood.

Learn More:
http://sushieveryday.com/pompano-sushi/

Florida Pompano is one of my favorite fish to eat and it's perfect for making nigiri and sashimi sushi. The filet is fatty, firm, and tender, all the quintessential characteristics for awesome sashimi. For those that never had this before, it is comparable to Japanese Hamachi (Yellowtail Jack) or Kampachi; though, Pompano is much fattier than the latter. Pompano is also great for Tataki (seared and sliced thinly) with Ponzu sauce.

This video will walk you through a step-by-step instruction on how to fillet a Jack. Also, the same method can be used on almost any other fish, such as: Snapper, Grouper, and Mackerel. One important tip for a better finish, is to always bleed your catch right after landing, this will produce a superior quality and the taste will be enhanced.

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