How to Prepare Fish for Sushi

How to prepare common raw fish and cooked fish used for sushi.
*Make sure to purchase fresh fish from a certified store/dealer.
*Make sure to keep your hands, a knife, and a cutting board clean before you begin.

 

  1.  Buy a block of fresh maguro (tuna) from a certified store/dealer.
  2. Shape it into a rectangle. Slice it diagonally into smaller rectangular pieces.
  3. Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces.
  4. Buy extremely fresh mackerel. Take the guts out and fillet the fish. Soak the slices in rice wine vinegar for one hour. Wipe the fish well with a paper towel and peel the skin. Slice the fish into smaller pieces diagonally.
  5. Buy fresh sea bream and scale the fish. Take the head and the guts out and fillet the fish. Remove the small bones. Salt over the skin and put in on cutting board. Pour boiling water over the fish and cool it in ice water immediately. Dry the fish with a paper towel and cut the fish slices into smaller pieces.
  6. Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel.
  7. Buy boiled octopus and wash well. Cut it into smaller rectangular pieces diagonally.
  8. Buy prepared eel and boil it in salted water for a couple minutes. Mix 1/5 cup of sugar, 1/3 cup of soy sauce, and 3 tbsps of sake rice wine in a pan and simmer eel for 10 minutes. Cut the cooked eel into smaller rectangular pieces.

What You Need:

  • fish/seafood
  • vinegar
  • sake
  • sugar
  • soy sauce

 

 



This product was added to our catalog on Thursday 15 July, 2010.