The Japanese distinguish between two methods to divide
sanmai oroshi cuts it into three parts,
gomai oroshi into five parts. The second method is
only suitable for flat or very big fishes. Being a
possibility for us, the first method is described here.
While cutting fish, you should dip your knife briefly into
a mixture of cold vinegar and water every second or third
cut. Therefore the fat of the fish will not stick to your
To get rid of the scales, take the fish by its end. Put the
knife flat to the fish and scrape off the scales in direction
to its head. Do not hold the fish by its body to maintain the
stability of its flesh. While scraping, rub the fish with
salted water from time to time.
Cutting into three parts (Sanmai oroshi)
Using this method, we have left three fish parts: One fillet
left, one right and the skeleton.
To remove the head, lay the fish on its side. Put the
knife behind the side gills and separate the head
crosswise, beginning by the belly.
Cut open the belly from the fish's front to its belly
flipper. Remove its insides thoroughly and clean the
fish in the following, using running water.
By putting one hand gently on the fish and cutting
with the knife along its back to its end, you get the
first fillet. The knife should brush against its chest.
Now turn the fish over and remove the second fillet
in the same way.
In the end, search the fillets carefully for bones and
Freshwater Eel/Sea eel (Unagi/Anago)
is best bought as fillet. You will only need to marinade and
grill the eel as described in the following recipe.
| Grilled eel|
| Eel fillets|
3 parts rice wine
1 part sugar
For the marinade mix three parts rice wine with one
part sugar. Cut the eel fillets into two or three
pieces. Grill at first the skinned side, eventually
the other side. Steam the pieces about 5 minutes over
intense heat and spread on the marinade. While
finally grilling the eel once more, spread marinade