Filleting round fish

for sushi and sashimi

It is more economical to buy a whole fish; it’s also easier to assess its freshness. The Japanese call this method of filleting sanmai oroshi, or “three-piece filleting,” as the end result is two fillets and the skeleton. Use a sharp knife, and work within easy access of running water.

PREPARATION TIME about 15 minutes

equipment

fish scaler | large plastic bag | pair of small tweezers or pliers

METHOD

1 Scale the fish by holding the head and firmly drawing the scaler from the tail to the head. Hold the fish under cold running water or place inside a large plastic bag to catch the flying fish scales.

2 Insert the tip of a sharp knife into the belly and cut open the underside of the fish from the gills to the fin near the tail. Take care not to damage any internal organs.

3 Cut from the tail fin to the tail. Open up the slit and remove the innards by pulling them firmly toward the tail. Discard the innards, then wash and clean the cavity and the knife.

4 With the head facing you, carefully insert the knife into the back of the fish at the tail. Cut along toward the head with the knife blade resting on the backbone.

5 Hold the fish by its gills on one side and cut through the body to the spine. Turn the fish over and cut through the other side. Finally, cut through the spine to remove the head.

6 At the tail, insert the knife through the slit made on its back to the slit made in its underside so that the blade passes just over the skeleton. Keeping the blade flat and working away from the tail, cut the fillet loose with a firm sawing action. Use the ribs and backbone to guide the blade. Slice through the skin that attaches the fillet at the tail.

7 Turn the fish over and repeat steps 4 and 6, then cut away the second fillet.

8 You should have 2 large equal-sized and -shaped fillets and the skeleton.

9With the knife almost horizontal, carefully cut the stomach cavity lining and any rib bones away. Run your hands lightly over the surface of the fillets to feel for any pin bones and remove with tweezers or small pliers. Trim the edges of the fillets.

10 To skin the fillets, rub some salt on your fingers to provide a better grip. Grasp the tail and cut at a shallow angle as far as the skin, taking care not to cut through it.

11 Keeping the blade still and almost parallel with the chopping board, pull carefully on the fish skin, working it from side to side so that the skin comes away from the fillet.