(Intro version) 2 MUST-KNOW sashimi slicing techniques: Hira-zukuri and Sogi-zukuri

Salmon. This is salmon without skin. It has already been dehydrated with salt, washed with fresh water, and wiped with a dry, clean cloth. Please watch the salmon preparation tutorial video on how to prepare salmon before cooking. Trim the block. This block of salmon still has the gray-colored skin side layer. You can choose to leave this gray part on, which is actually common in Japan. However, in some countries, it is preferred that this gray part be removed. In such a case, here is how you remove this layer. Position the long sashimi knife horizontally right under the gray layer. Gently move the knife parallel to this gray layer to cut it off completely. If there are some remaining parts, remove them as well. Now trim the width of the block. This is the back of the fish. This block is too wide for making sashimi. The ideal width for sashimi is about seven to eight centimeters, or three inches, which is equivalent to the width of four fingers in this chef's case. So, to narrow the width down, trim off the thicker part so the block makes the perfect width for sashimi. Remember, the part you cut off can be used for rolls or chirashi sushi. Start slicing with the hirazukuri technique. First, let's learn about the hirazukuri technique. This is the most common cutting technique used for sashimi. This salmon block is about seven centimeters, or three inches wide, so it is wide enough to make straight cuts into the block. But, if the width of the fish block is narrower than this, you should cut it diagonally to achieve the ideal shape for the sashimi piece. Pro tip, when you slice it down, keep the blade at a slight angle outward, not perpendicular to the cutting board. Place the most bottom part of the knife on the fish and start pulling the knife. Salmon slices should be about one centimeter wide. Cut the salmon with one smooth stroke. When you are finished cutting, move the sliced piece to the side with the tip of the blade.