Master the art of cutting Hamachi sashimi like a pro

Ingredients:

• 1 Hamachi saku (sashimi quality)
• 1 Chef sashimi knife

Instructions:

1. Place the Hamachi saku on a cutting board and gently pat it dry with kitchen paper to remove excess moisture..
2. Identify the toro (fatty) portion by locating the belly side of the fish—this is where the most fat is concentrated, offering the richest flavor.
3. Flip the saku over and carefully remove the thin membrane-like skin from the surface. This ensures a smooth texture and prevents it from being chewy when eaten.
4. To enhance the texture and allow soy sauce to absorb better, make shallow crosshatch cuts on the surface.
5. Hold the knife vertically and use the entire blade to make a single clean cut by pulling the knife straight back. Repeat for uniform slices.
6. Plate the Hamachi beautifully and enjoy your perfectly cut sashimi
7. Pro Tip: A sharp and long knife is essential for clean cuts and preserving the delicate texture of sashimi