Tutorial 14- Comprehensive Guide to Sashimi Cutting Techniques

I. General Guidelines

• Use a Yanagiba knife for best results

• Choose pieces with minimal sinew for better texture

II. Tuna Sashimi Cutting Techniques

A. Thick-Cut Method

1. Use Saku block or Akami piece

2. Slice with single motion from midpoint of blade

3. Cut straight down, pull back, finish near tip

4. Cut thicker slices for softer, tender parts

B. Thin-Cut and Roll Method

1. Cut into smaller, thinner slices

2. Stack slices on top of each other

3. Roll into rose petal shapes

III. Salmon Sashimi Cutting Techniques

A. Top Loin Cutting

1. Cut similar to tuna, maintaining thickness

2. Use another piece of salmon to stabilize when cutting thin slices

3. Handle with extra care to prevent splitting

B. Belly Cutting

1. Slice similar to nigiri, but twice as thick

2. Optional: Cut in half for smaller, bite-sized pieces

IV. Snapper (White Fish) Sashimi Cutting Techniques

A. Angled Cutting Method

1. Position knife at 20-degree angle

2. Tilt blade slightly outward

3. Make short cuts

4. Creates unique pattern that flares out the sashimi

B. Size Considerations

• Cut into smaller, bite-sized pieces for comfort

• White fish is generally firmer than tuna or salmon

V. Decorative Techniques

A. Flower Roll Technique

1. Cut fish into thin slices

2. Roll slices to create flower-like presentation

3. Applicable to tuna, salmon, and white fish

VI. Tips and Tricks

1. Practice with different fish types to master various techniques

2. Adjust slice thickness based on fish texture and personal preference

3. Use stabilizing techniques for softer fish like salmon

4. Experiment with decorative cuts for attractive presentation

VII. Fish-Specific Considerations

A. Tuna

• Can be cut thicker due to soft texture

• Some chefs cut as thick as a thumb

B. Salmon

• More delicate; handle with care

• Can split if handled roughly

C. White Fish (e.g., Snapper, Sea Bass)

• Generally firmer texture

• Best cut into smaller, bite-sized pieces

Remember, mastering sashimi cutting techniques takes practice. Each fish type requires slightly different approaches due to their unique textures and flavors. Start with easier fish to cut and progress to more challenging ones as your skills improve. The goal is to create visually appealing slices that also provide the best eating experience.