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Chef's Table

Sushi fish from start to finish

by Henry Chan — Giapponese Sushi
posted on Sep. 25, 2008 - 10:34am

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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.

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