How to Cut Salmon for Sashimi

Are you a chef or home cook looking to learn how to cut salmon for sashimi? If so, youve come to the right place! Perfectly cut slices of deliciously fresh and raw, sushi-grade salmon are essential in many classic Asian dishes. But even if it looks simple enough when done by professionals, cutting sashimi can be tricky without the proper technique.

In this blog post, well guide you step-by-step through the tips and tricks needed to become an expert at slicing your perfect piece of salmon every time. With some practice and helpful tips, youll have your family members enjoying your meal in no time. Read on as we take you through everything to know how to cut salmon for sashimi safely and efficiently.

What is The Difference When Cutting Salmon for Sushi and Sashimi?

The primary difference between cutting salmon for sushi and sashimi is in how thick you cut the slices. Keep on reading before getting to how to cut salmon for sashimi:

• Sushi pieces should be sliced thin, so that they can fit neatly into a rolled piece of nori (seaweed) or inside a hand-shaped ball of sushi rice, or even when you want to cure salmon, the cut should be thin also.
• When preparing sashimi, however, you need to cut the fish into thicker slices. This is because the salmon will be served raw, so you need to ensure that each slice is large enough for diners to enjoy its natural flavour and texture.

How to Cut Salmon for Sashimi?

How to cut salmon for sashimi

Before you start slicing, make sure to clean and prepare your salmon.  This includes removing any scales, bloodlines, and pin bones. When using a sharp knife and the proper technique, you should be able to get a nice thin slice with minimal effort.

• First of all, start by removing any scales, pin bones, and fat deposits with a sharp knife.
• Once prepped, rinse the fish in cold water before patting it dry with paper towels.
• Then place the fish on a cutting board, skin side down.
• To ensure that your slices of salmon will be evenly cut, you should hold the fish firmly in place with one hand. Gently make a shallow incision at one end of the fish and slice downwards in thin horizontal strips, keeping your knife at a 45-degree angle. Continue slicing until you reach the tail fin.
• Finally, once you have your thin slices of sashimi-grade salmon, you can arrange them on a plate with other ingredients. For example, you can place the slices of salmon on top of steamed rice and garnish with seaweed or pickled ginger. You may also want to add soy sauce or wasabi for added flavor.
• Bonus: if you choose to prepare your salmon in advance, cover it with plastic wrap and store it in the refrigerator until ready to be served.

Thats all the steps for how to cut salmon for sashimi. But before cutting salmon, you need to know some necessary preparation steps. Keep reading and you can get more!

Other instructions for cutting salmon for sashimi:

Cooking Utensils You Should Have for Cutting Salmon

How to cut salmon for sashimi

Here are some utensils your kitchen should have to do how to cut salmon for sashimi:

• A Chefs Knife: The sharp blade of a chefs knife is perfect for slicing through thick sections of salmon and other fish. It can also be used to chop herbs or create precise, thin slices.

• A Cutting Board: Having a cutting board helps keep your kitchen surfaces clean while you cut the salmon. Youll also find it easier to move the salmon from the board to a plate or pan.

• A Fish Scaler: Scaling fish can be a difficult process, but having a fish scaler makes it much simpler. This tool easily removes scales with minimal effort and mess.

• A Fish Spatula: A fish spatula is a special tool designed to lift delicate fish fillets without tearing them, making it easier to turn and move the salmon while youre cooking.

• A Fish Knife: This long, thin blade has a curved tip which allows you to easily trim away fat or any dark spots from your salmon before cooking. Its especially helpful when making sushi rolls.

• A Serrated Knife: For cutting through thicker parts of the salmon, a serrated knife is a great choice. It can also be used to make thin slices without tearing or crumbling the fish.

• Kitchen Shears: Kitchen shears are incredibly versatile and can be used for a variety of tasks in the kitchen, including cutting salmon. They can be used to remove skin, bones, or fins, and make it easier to portion out the fish.

• A Zester: A zester is a handy tool that allows you to quickly and easily add lemon, lime, or orange zest to your salmon dish. The tiny holes on the zester create small curls of zest that can be used as a garnish or to add flavor.

How to Choose Fresh Salmon Fillet

Now, were done with how to cut salmon for sashimi, and some of you ask us about signs of a fresh flawless fillets. So what are those? Here they are:

• When choosing fresh salmon for sashimi, look for a fish that is as fresh and high-quality as possible.
• Check the color, texture, and smell of the salmon to ensure its in good condition. A nice piece of sashimi-grade salmon should have a vibrant pinkish or reddish color with no signs of discoloration.
• Additionally, the fish should have a mild, pleasant smell and not smell overly fishy and the texture should be firm yet tender.

Good Tips for Cutting Salmon for Sashimi

How to cut salmon for sashimi

There is not always easy to make this dish. How to cut salmon for sashimi, but safely and skilfully? Here are yours:

- You have to use a sharp knife. A dull blade can cause the edges of your sashimi to be rough and uneven.

- Keep your fingers out of harms way when slicing. Place one hand on top of the fish to keep it firm and in place, while using your other hand to guide the knife downwards.

- Slice with light pressure and always use a 45-degree angle. This will give you perfectly thin slices of salmon every time.

- Slice the fish on a clean cutting board, preferably one made of wood or plastic.

- When possible, use sushi-grade salmon to ensure optimal freshness and quality.

Have you put in your bags these tips? If yes, keep reading the next parts to find out more interesting information about the dish and how to cut salmon for sashimi!

How to Keep The Salmon Leftovers in Good Condition

How to cut salmon for sashimi

If you have some leftovers after slicing your sashimi-grade salmon, dont worry - the fish can still be enjoyed! To store leftover salmon, wrap the slices tightly in plastic wrap and put it in an airtight container. Place the container in the refrigerator or freezer for up to three days.

When reheating, make sure to cook the salmon over medium heat until it reaches an internal temperature of 145°F (63°C).

Do I Need to Oil the Knife before Cutting Salmon for Sashimi

Its not necessary to oil the knife before cutting salmon for sashimi, but it can be helpful in preventing the fish from sticking to the blade. If you choose to use oil, make sure to use a light-flavored oil like vegetable or olive oil so it wont overpower your dish.

FAQs of How to Cut Salmon for Sashimi

Can I cut salmon for sashimi thin as for sushi?

Yes, sashimi is often sliced as thin as sushi. However, you should avoid slicing the fish too thin - thinner than 1/8-inch thick can make it hard to handle and difficult to cook.

Can I use a vegetable peeler for cutting salmon for sashimi?

Yes, you can use a vegetable peeler to cut salmon for sashimi. Its best to use a sharp, serrated blade so you can easily slice through the thicker areas of the fish.

What is the best way to thaw frozen salmon before slicing for sashimi? 

Its best to thaw your frozen salmon slowly in the refrigerator overnight. If you are short on time, you can place the fish in a sealable plastic bag and submerge it in cold water for approximately 30 minutes. Dont forget to change the water every 10 minutes.

What is the best knife to use for slicing sashimi?

Its best to use a sharp, high-quality sushi knife or other thin, flexible blades when cutting salmon for sashimi. These knives are designed with a curved shape and make it easier to slice through fish. The best suggestion is Yanagi Ba.

How can I make sure my salmon is safe to eat?

Make sure you buy sashimi-grade salmon from a reputable source and store it properly. Additionally, cook your salmon until it reaches an internal temperature of 145°F (63°C) before serving. This will kill any harmful bacteria and ensure your sashimi is safe to eat.

What is the difference between regular salmon and sushi-grade salmon?

Regular salmon is not necessarily intended for raw consumption. It may not have been handled or stored according to safety protocols, meaning it may contain bacteria or parasites that could cause foodborne illnesses when consumed raw.

Sushi-grade salmon, on the other hand, is specifically sourced and prepared for raw consumption. It has been frozen to -20°C or lower, which kills any parasites in the fish and makes it safe to eat. Thus, sushi-grade salmon is always the best option when making sashimi.

Conclusion

Now that you have all the information needed to master how to cut salmon for sashimi, its time to get cooking! With these helpful and simple tips, you will be well on your way to becoming a sashimi-cutting expert in no time. And of course, dont forget one thing - practice makes perfect!

Even if you mess up a few times, youll learn something new every time. If you need more tips and tricks to create a perfect meal for your family, click on thebluestove.com to get them!

Enjoy your sashimi right at home with your beloved ones!