Encyclopedia of Sea Fish | Cooking a La Carte | How to carve fish


Hirame Season: Winter (sashimi, washed with cold water, marinated with seaweed, boiled and seasoned, sushi)

Cut the head off at the base of the gills.

Cut along the line from the base of the dorsal fin and the pelvic fin. Cut along the top of its backbone lengthwise.

Scoop the meat up at its back and cut following along its center bone. (It is easy if you hold the body up while you are slicing it.)

Now the meat is sliced into 3 pieces.

Cut lengthwise along the line shown.

Slice the meat at its stomach following along its center bone. (It is easy if you hold the body up while you are slicing it.)

Slice the other side using the same method described in #6.

Now it's sliced into 5 pieces.

Shave the bones at its stomach off.

Removing the skin: Insert the knife between the meat and skin at its tail.

Pull the skin to your left and slide the knife to the right.

Pull the skin to your left and slide the knife to the right.

Remove the part shown.