How to Fillet a Tuna for Sashimi

Sashimi presentation is about elegance, elaborate simplicity and controlled creativity.

Sashimi signifies the Japanese concept of minimalism. Its subtle elegance lies in its simplicity; very fresh fish, most commonly Bluefin tuna, is sliced very thin and served with a few select condiments -- usually only shredded daikon, one perilla leaf and soy sauce. Although filleting a tuna for sashimi follows the same procedures as filleting other fish, fabricating the sashimi slices to the appropriate dimensions requires dexterity and a very sharp knife. Sashimi knives have thin blades, with almost no curve, as long as 14 inches; this allows for fewer knife strokes and produces greater yield. Use a standard fillet knife if a sashimi knife is unavailable.

Things You'll Need

• Filet knife
• Sashimi knife
• Cutting board

Instructions

1. Cut a 1/2-inch-deep incision behind the pectoral fin that extends the length of the fin from top to bottom.

2. Cut a 1/2-inch-deep incision along the backbone beginning at the front of the dorsal fin and extending back to the dark caudal fin.

3. Open the cut side of the fish and cut away the fillet. The rib bones will remain intact.

4. Position the fillet skin-side-down on the cutting board and remove the skin beginning at the tail end.

5. Turn the filet over. Cut out the bloodline and the surrounding bones. Repeat steps 1 through 5 on the other side of the tuna.

6. Rinse the tuna fillet, pat dry with paper towels and place it on a clean cutting board.

7. Square of the ends of the tuna fillet with a sashimi knife.

8. Cut 1/4-inch slices on the bias from the fillet by holding the sashimi knife at a 45-degree angle. Use as few knife strokes as possible. Repeat for the remainder of the fillet.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Fly Fishing with Wild Bill: How to Fillet Tuna
• I Make Sushi: Basic Sushi