That is a question I get on my courses.
Unfortunately, there is no one single way to do it.
When you fillet a fish for sushi you must be even more careful than what you normally see at a fishmonger. The reason for this is that if a fish is filleted sloppy you can actually taste it when you use it later for Nigiri.
There is a big difference in how a fish is filleted, depending on if it is a flatfish, white fish, salmon, tuna or very small fish. The skin of a fish does also have an impact on how to filet a fish.
If you do not know to fillet a fish you can always ask the fishmonger if he will do all the hard work first. It is important to remember only to purchase fish suitable for sushi.
Please read more about Nigiri sushi course for beginners
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.