Follow along for an immersive and foundational lesson into the artistry of Japanese knife skills, as we take you through the entire process of filleting a whole fish to prepare it for multiple ways of consumption – from sashimi to soup.
What you’ll learn:
How to select sashimi-grade fish, by looking out for its quality and freshness
Four different preparation methods: sashimi, braising, pan-frying, and boiling
How to season fish in order to elevate – instead of overpower – its freshness and delicate taste
How to fillet an entire fish
How to handle a knife safely, either right- and left-handed
How to set up your work station for safe & hygienic food preparation
