By Hiro Sone, Lissa Douman
Eventually, an all-inclusive, visible guide for sushi fans who have the desire to make sushi cost effectively and hopefully at domestic! This gorgeously available ebook contains renowned sushi, sashimi, and sushi-style recipes through Hiro Sone, a Japaneseborn and classically educated James Beard Award–winning chef. greater than a hundred seventy five images function fantastically comprehensive nigiri, rolls, and materials in step by step sequences that visually display uncomplicated sushi cuts and shaping basics. full of crucial sushi knowledge—including profiles of the sixty five fish and different key materials of sushi, recipes for staples comparable to dashi, and classes in easy beverage pairing—this entire but fashionable ebook will entice any fan of sushi or eastern tradition.
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Extra info for A Visual Guide to Sushi-Making at Home
Using a fish scaler and working on one side of the fish, scrape the scales from the tail toward the head (1) (against the direction the scales grow) to remove them. Repeat on the other side of the fish. Make sure you remove the scales near the fins. The area has many small scales, and you need to remove them all before you make a cut. Rinse the fish under cold running water, then check to make sure no scales remain by running your hands along the fish from the tail to the head. If you have a sink large enough for the fish to lie flat, you can dispense with the bag and scale the fish in the sink.
Scale the fish First, rinse the fish well under cold running water. Place the fish in a plastic bag large enough to give you room to maneuver your hands easily. The bag will help contain the flying scales, keeping any mess to a minimum. Using a fish scaler and working on one side of the fish, scrape the scales from the tail toward the head (against the direction the scales grow) to remove them. Repeat on the other side of the fish. Rinse the fish under cold running water, then check to make sure no scales remain by running your hands along the fish from the tail to the head.
Place the knife back where the initial cut started and complete the removal of the fillet by cutting toward the tail along the backbone (11). Place the upper fillet on the prepared sheet pan, cover with plastic wrap, and refrigerate. Turn the half-filleted fish (12) over. The backbone is now on the cutting board. Turn the fish clockwise, moving the tail to the left and close to the front of the cutting board, the head end to the right and slightly away from you, and the dorsal fin facing you.