Fish

The Japanese distinguish between two methods to divide fish: 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.

Tip

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 knife.

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.

1.	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.
2.	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.
3.	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.
4.	Now turn the fish over and remove the second fillet in the same way.
5.	In the end, search the fillets carefully for bones.

Maguro-nigiri

Eel/Freshwater eel (Unagi/Anago)

Eel is best bought as fillet. You will only need to marinade and grill the eel as described in the following recipe.

Grilled eel

Ingredients	Preparation
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 on.

Anago-nigiri