5 Fish Slicing Tools That Japanese Restaurants Must Have, Including Fish Slicing Techniques, Don't Miss It!

Japanese restaurants are very popular in Thailand. Many people dream of having their own restaurant. Japanese restaurants may be on the list of types of restaurants they want to open. And of course, the most popular menus in Japanese restaurants are sashimi, sushi, and rolls, all of which have fish as the main ingredient and slicing fish requires many special tools. In addition to excellent recipes, fresh fish, and skilled chefs, equipment, especially knives, are also another heart of Japanese cooking.

5 Must-Have Fish Slicing Tools for Japanese Restaurants

2. Fish bone remover is used to pull out fish bones after slicing the fish. The bones are embedded in the fish meat, such as salmon. Use your fingers to touch the fish meat to find the bones embedded. The bones are usually in the upper half of the fish. Once the bones are removed, cutting or slicing is easier and it is not dangerous for customers.

3. Deba knife: A knife for butchering fish. It can cut bones without chipping. Deba knives are the thickest of Japanese knives. The tip of the deba is thin and curved, suitable for cutting along the bone. The base is thick, suitable for chopping the fish neck bones to remove the head, but it is not commonly used for chopping. It is approximately 16.5 - 20 centimeters long. This knife is used to cut different parts of the fish before cutting it into sushi, sashimi, or other fillings. After each cut, the knife must be wiped clean. When cutting the next point, the flesh in that area will be clean, without a fishy smell, and the fish meat will not fall apart.

Learn the steps and techniques for fish slicing in detail for free! Online Course: Million Dollar Sushi Course Taught by Chef Boontham Pakpothi, Iron Chef Japanese Cuisine Thailand, an expert in Japanese food for more than 30 years. 4. Yanagiba sashimi knife is a fish knife for making sushi or sashimi. The knife is long and pointed. The main purpose of the Yanagiba knife is to cut raw fish, so the sharpness of the Yanagiba knife is very high to produce beautiful pieces of fish. The length of the knife is approximately 24 centimeters and up to 36 centimeters. The technique for using this fish knife is to place the index finger on the back of the hand. The index finger will be the commander. Press the finger and knife down and it will cut right at the tip of the knife. Every piece must end at the tip.

In this technique of using a fish knife, place your index finger on the back of your hand. The index finger will be the commander. Press your finger and the knife down and it will cut right at the tip of the knife. Every piece must end at the tip of the knife.

5. Iron chopsticks: The pointed iron end is used for fish pieces, but you can also use chopsticks instead.

5 techniques for slicing fish that you can't miss!

Techniques for scraping fish scales - Wash off the slime to make it not slippery. - When scaling the fish, you can apply force to the fish scaler because there is fish skin protecting the fish meat. And if it is fresh fish, it will be flexible, helping the fish skin not to tear and the fish meat not to fall apart easily. - While scaling, you must also turn on the water to check if all the scales have been removed. Techniques for slicing salmon heads to create value - When cutting the head of salmon, leave some meat so that it can be sold later. Cut just below the fins. - When cutting, place the knife straight down, not at an angle. It can be used for grilling with salt or boiling in soy sauce.

Technique for drilling holes in fishtails - After removing the fish meat from the bones, make a hole in the fish tail to use for lifting the fish meat. This will prevent the fish meat from falling apart because you don't have to touch the fish meat.

Weight of fish for various dishes according to Japanese standards - If used to make sashimi, the weight should not exceed about 22 grams per piece. - If used to make sushi, cut into long shapes, the weight should not exceed about 16 grams per piece. - The fish for making sushi can be scored in the middle so that when customers dip it in soy sauce, the soy sauce will go in more easily and absorb it more quickly. - If used to make fillings, such as maki sushi filling, the weight should not exceed about 20 grams per piece. Tips for decorating sashimi plates and arranging sashimi sets to sell easily - Sashimi placed on a plate must be placed upright, do not lay flat on the floor, for beauty. - When we arrange a sashimi set, in addition to raw fish for adults, we should also think about the whole family, to make it easier to decide to buy, for example, children who do not eat raw fish can add crab sticks to the set.

If you are interested in opening a sushi restaurant, you can learn more for free with the online course, Sushi Million Dollar Course. Taught by Chef Boontham Pakpho, Iron Chef of Japanese Cuisine Thailand, an expert in Japanese cuisine for over 30 years. Teaching details Chapter 1 Basics to Know from Sushi Guru • Meaning of Sashimi • Meaning of Sushi • Types of Sushi • Basic Knowledge Before Deciding to Open a Shop Chapter 2 Sushi Menu Design and Creation • Principles of Designing the Main Menu of a Sushi Restaurant • What Additional Menus Should a Sushi Restaurant Have? • How to Create New Menus, Increase Variety of Ingredients in the Shop Chapter 3 Sushi Rice Cooking and Mixing Techniques • Sushi Rice Ingredients • Cooking Rice • Mixing Rice Vinegar • Mixing Sushi Rice Chapter 4 Sashimi Slicing and Plating Techniques • Equipment Necessary for Slicing Fish • Slicing a Whole Salmon • Sashimi Plating Decoration Chapter 5 How to Make Rolled Sushi (Maki Sushi) • Hosomaki • Futomaki • Uramaki Chapter 6 How to Make Pieced Sushi (Nigiri Sushi & Gunkan Sushi) • Nigiri Sushi • Aburi Nigiri Sushi • Thai Wagyu Aburi Nigiri Sushi • Gunkan Sushi