Hiroko Shimbo

Medium-Size Fish Filleting

Kampachi no oroshi-kata

Preparation info
    • Difficulty

      Easy

Appears in
The Sushi Experience
The Sushi Experience

By Hiroko Shimbo

Published 2006

  • About

Ingredients

  • Kampachi (great amberjack), about 6-pound size, ike-jime slaughtered

Method

Filleting

Rinse the fish under cold running tap water. Place the fish on a large chopping board, head to the left, belly side facing you. Scale the fish on both sides with a sashimi knife or other very sharp straight-bladed knife, using the kokehiki technique. Cut off the head behind the pectoral fin and remove the intestines, discarding the i