Tuna: Slicing technique

Unlike salmon, tunas have fiber lines, and the cuts must always be made going against these lines which makes the eating texture softer. If the cut is made along the lines, they show up on the surface of the slice and not only looks unappealing, it also leaves a texture when eating.

 


Tuna meat is softer than salmon and thus tastes better to be cut a bit thicker than salmon slices. (This means that if salmon is as thick as tuna, it gets too chewy in a mouth). Fatty tuna should be cut a bit thinner than lean tuna.

Thus, in general we could say

  • Salmon & Fatty tuna (& white meat fish): 2-3mm (5/64-1/8 inch)  thick
  • Lean tuna:3-4mm (1/8-5/32 inch)  thick

Of course, this is only a general instruction and you can adjust case by case.

All the procedures shown is meant for a right-hander (for a left-hander positions of all items and procedures will be inverse):

Step-by-step: slicing tuna

1. If the shape of the saku-block is not good rectangular, cut into a neat shape to make it easier to slice

 

Trimmed block of tuna

 

2. Cut with the knife at around a 7-8 cm (2 3/4-3 5/32 inch) from the edge (to be updated)

 

3. Cut off the edge

  

4. Begin slicing. Cut so that the width is about 3-4 cm (1 3/16-1 37/64 inch) (2 fingers worth)

 

5. Begin slicing from the heel of the knife

6. Use the knife thoroughly up to the tip of the knife(to be updated)

7. Finish off the cutting process by slicing perpendicular

 

8. If the edge is made properly the slice looks appealing and the sushi looks clean



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