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How to Cut Yellowtail Sashimi

Coût $10, économiser $15

Source: Recommended by CookPal

  • 5 Min
  • 0 Portions
  • $10

INGRÉDIENTS

  • Flat Cut

    • 🐟 300g sashimi-grade yellowtail (back cut)

  • Diagonal Cut

    • 🐟 300g sashimi-grade yellowtail (belly cut)

ÉTAPES

1

For flat cut: Place the yellowtail with the skin side up and the thicker side facing away from you.

2

Using the base of the knife, start cutting from the right edge, pulling the blade through the fish using the entire length of the knife. Arrange the slices to the right.

3

For diagonal cut: Place the yellowtail with the skin side up and the thicker side facing away from you.

4

Tilt the knife diagonally and use the entire blade to pull and slice the fish from the left edge. Arrange the slices to the left.

NUTRIMENTS

Par portion

🔥

200

Calories

  • 40g
    Protéines
  • 0g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use a very sharp knife to achieve clean and precise cuts.Keep the fish chilled until just before cutting to maintain its texture and freshness.Practice makes perfect—don't worry if the slices aren't perfect on your first try.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.