Sashimi: slice in one long pull
Raw fish is soft muscle fiber held together by thin connective tissue. A very sharp, long blade glides through in one pull from heel to tip and leaves a glossy surface. Sawing tears the fibers and leaves a ragged, mushy edge.
Keep the fish cold and the blade clean
Cold fish is firmer, so it holds its shape under the blade. Warm flesh smears and tears. Keep the fish chilled until you cut, and wipe the blade between slices so residue doesn't drag along.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Which cutting motion gives the cleanest sashimi slice?
One long pull from heel to tip. One smooth stroke cuts the fibers cleanly and leaves a glossy face.
True or false: A dull knife can crush fish flesh instead of slicing it cleanly.
True. A dull edge pushes and squeezes flesh instead of cutting it, which leaves a ragged slice.
What went wrong? You let a tuna block warm up on the board, then saw at it with a dull knife. The slices come out ragged and soft.
Warm flesh and a dull blade tore the fibers. Chill the fish, sharpen the knife, and cut in one pull.
Fill the blank: A sharp blade cuts the fibers cleanly, so the slice looks ___.
A sharp blade cuts the fibers cleanly, so the slice looks glossy. A smooth cut surface reflects light, so it looks glossy.
Which knife suits a single-pull sashimi cut?
A long, thin, very sharp slicing knife. A long blade completes a slice in one stroke with minimal drag.