Скачать или смотреть How to Slice a Small Tuna Fish for Sushi and Sashimi 🍣 - An Easy Step by Step Guide

Slicing fish for Sushi and Sashimi can be very intimidating, but not anymore with this easy tutorial from ‪@chefsayonara‬ on how to cut the flesh of a small Tuna! And you can apply it for any other medium sized fish.

🔪🐟🍣 INSTRUCTIONS:

CLEAN MEAT
Using a very sharp knife, first, remove any ugly parts and then the skin by holding the tail end down as you cut through the flesh.

TORO
The meat next to the skin has a lot of fat, and you can use it as Minced Toro. Smash it with the blunt part of the knife in crosshatch and remove it with a spoon.

NIGIRI
To slice Nigiri, cut a piece 4 fingers long, then hold the tuna with your fingers and slice a piece in one movement. Thickness of more or less 0.8 cm.

SASHIMI
For sashimi, the slice is thicker around 1.3 cm, and this time you cut down with the knife. You can either cut across the fish or along it.

ROLLS
Use the meat near the tail for rolls. Cut strips 1cm thick. Whatever is left you can mince to use in rolls. Tuna goes great with green onions, so add a little if you like.


📝 IMPORTANT NOTES:

Always use Tuna defrosted at the market on the same day, and don't ever freeze the meat again to use it in the future.
Fresh Tuna meat has a strong color, and does not smell or taste fishy.
Use a very sharp Knife
A cutting board reserved just for cutting fish. (To avoid contamination, so if you intend to always make sushi at home, buy one)
This video is focused on slicing the flesh, there will be another video in the future on how to cut whole fish.

📌 Chapters:
00:00 - Introduction
00:02 - Clean the flesh and remove skin
00:14 - Remove fatty meat from skin - Toro
00:24 - Nigiri
00:34 - Sashimi
00:46 - Roll (Maki)
00:57 - End

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