Preparing fish for sashimi:
In Australia, if you want to eat your catch as Sashimi and prepare it your self go for tuna, kingfish, salmon, bream, flounder or whiting - keep it simple and leave any other types of Sashimi to the experts in the Japanese restaurants.
To start off preparing sashimi you need to catch or buy your fish and get it filleted and skinned (if choosing a whole fish). Then that's about it for the preparation of sashimi and all that's left to do is cut it up. Japanese chefs have over ten different slicing techniques for sashimi, but you only need to know a few.
The hira-zukuri (rectangular slice) cut is the most common. Starting from the right side of the fillet (for right handers) draw the knife from its base to its tip in a single vertical stroke. This is for a clean slice of fish between half a centimetre to more than 1cm wide. The slices are stacked like books on a bookshelf. This cut is commonly used for tuna, salmon and kingfish.
The angled usu-zukuri (thin slice) cut begins from the left of the fillet, drawing the knife at a nearly horizontal angle across the grain, creating a very thin, diagonal slice that is perfect for firm, white fish with thin fillets like bream, flounder and whiting.
Other cuts such as the kaku-zukuri (square slice) creates small cubes of thick, soft fish like tuna and the ito-zukuri (thread slice) produces thin slivers of narrow fish and seafood like garfish and squid.
For all the fancy names and techniques, what's most important is that each slice of each type of fish is the same. Slicing creates texture and if the slices are different widths, the texture of each slice will be different.
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