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How to cut saku BLOCK into Sashimi

Updated: Jun 17

Don't worry, everyone! Cutting fish sounds more intimidating than it actually is. You just need to know some Do's and Don'ts but it is not a rocket science!



STEP1: HOW TO DEFROST?


When you defrost a block of fish, you can simply keep it in your fridge overnight, dry them with paper towel and then slice them into sashimi BUT it is even better if you 1. take a frozen fish out of the bag, 2. let it swim in a 40c warm water with salt for a minute or two, 3. pat them dry with paper towel, 4. wrap it with saran wrap, 5. let it slowly defrost in the fridge for 3-4hours, 6. slice them into sashimi.



STEP2: HOW TO CUT?


Do's

  • do use a sharp knife. A thin and long bladed knife is better

  • do slice it gently and slowly with one stroke

  • do slide the knife against the grain

DONT's

  • do not use a dull and small knife

  • do not push and pull the knife like cutting a bread















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