Fabricate Fish Thoroughly and Carefully

For raw service, use only the clean muscle mass of the fish, with little or no connective tissue. Dark deposit fat is usually removed for North American and European service. The manner in which raw fish flesh is fabricated has a large impact on both its flavor and mouthfeel. Fish with no discernable grain and a very fine texture, such as tuna or yellowtail, may be fabricated into blocks or bâtonnets. However, the fillets of most fish species must be sliced paper-thin across the grain in order to melt on the tongue and release their full flavor.