back to the summary of sushi-club Fish cut for salmon fillets
(Sanmai-oroshi)
     
This filmed lesson explains how to fillet a whole salmon. First of all, choose a very fresh salmon by making sure its eyes are bright and shiny and the entire fish fresh looking.

The copper utensil shown below is used to scale and prepare the fish. In Japanese, it's called a urokohiki. The knife must be high quality.

Empty the fish, clean it, then remove the head which you can save and grill later or use it to make miso soup.
The three parts to cut (Sanmai-oroshi) are the underside, the backside and the backbone.
Filleting the fish...
The bones are removed with special tongs. Here's what the final result looks like.

 

Our knives are for sale at the boutique,

Kaiseki-Sushi,
7 bis rue André Lefebre, 75015 Paris.


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Thousand of thanks to the English language Translator : Jennifer Meunier