How to Prepare Fish for Sushi: A Step-by-Step Guide

How to Prepare Fish for Sushi: A Complete and Safe Guide

Preparing fish correctly is essential to obtaining safe, tasty and professional sushi.

Many people think that it is enough to buy fresh salmon and cut it.

In reality, there are fundamental steps that make a difference in consistency, flavor, and food safety.

In this guide we will see:

• which fish to choose
• how to treat it safely
• the method to make it more compact and easier to cut

Which fish to choose for sushi

The first step is to contact your trusted fishmonger.

You can choose the fish you prefer, for example:

• salmon
• tuna
• amberjack
• European bass

It is important to always ask if the fish is:

✔ already shot down

or

✔ suitable for raw consumption

Feasted fish or home-frozen?

If the fish has already been professionally slaughtered, you can proceed with the preparation.

If it is fresh, however, it needs to be frozen.

Freezing for raw consumption

The fish must be placed in the freezer for 96 hours before being eaten raw.

This step is essential to reduce any risks related to parasites.

Never skip this step.

Preparing fish: the step that makes the difference

Many people ignore this method, but it is one of the secrets to obtaining a more professional result.

1️⃣ Cleaning

• Remove any bones
• Remove the skin
• Blot with absorbent paper

2️⃣ Salting

Sprinkle the fish generously with fine salt on all sides.

Massage it gently to distribute the salt evenly.

3️⃣ Rest

Let it rest for about 20 minutes.

In summer it is advisable to let it rest in the refrigerator.

4️⃣ Rinse

Rinse the fish under cold running water.

Dry it very well with paper towels.

Why is this step so important?

Temporary salting allows you to:

✔ remove some of the excess water

✔ make the pulp more compact

✔ improve flavor

✔ make cutting easier

The fish will be firmer, easier to portion and more palatable.

And no, it won't get salty.

Don't be afraid: the short resting time doesn't alter the taste.

The fish is now ready

After this procedure you can divide it into:

• sashimi
• nigiri
• maki
• uramaki

The cut will be cleaner and the consistency much more professional.

Final recommendations

• Always use well-sharpened knives
• Work on clean surfaces
• Keep fish fresh until ready to use

Preparing fish properly elevates homemade sushi.

With the right technique and the right tools, obtaining a quality result becomes much easier.

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