- 1). Choose sushi grade yellowtail tuna. Inform your fishmonger that you intend to use the fillet for sushi. Only use fresh yellowtail, if possible. Otherwise, buy yellowtail was flash frozen after processing. Avoid yellowtail that has been frozen for a long time. The fish should be light red in color and have no white lines in the flesh.
- 2). Make sure that your knife is extremely sharp prior to use. Hone the blade on a sharpening steel or whetstone to sharpen the knife. Rinse thoroughly with water after sharpening.
- 3). Remove the yellowtail from the refrigerator. Trim any ragged pieces from the edges of the fillet. Ideally, you will use a rectangular-shaped fillet about 3 inches wide and 1 inch long. Reserve any trimmings to use in sushi rolls.
- 4). Slice one of the narrow ends of the yellowtail fillet at a 45-degree angle on the initial cut. Reserve that slice for sushi rolls or sashimi.
- 5). Make the next slice at about a 35-degree angle, about 1/8-inch thick.
- 6). Continue slicing the remainder of the fillet in the same way as detailed in Step 5.
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