Pros: you can have your fav.
cons: you need to have 60 pieces of your fav.
Getting a variety of fish for sushi will be ended up costing more than having in restaurants. (Also lots of leftovers.)
And herring is def fish from hell. This specific fish is evolved to torture a cook. I'm serious.
It feels like each fillet has more than 60 bones.
by Particular_Ticket964
4 Comments
If you sujime the herring, you only need to cut out the rib bones. The rest will dissolve.
The timing of sujime I’m still trying to figure out. It’s one of those mysterious techniques with no online guides or literature, at least not in English.
Kohada and iwashi are much the same. The worst one is sayori, but it’s out of season ATM.
There are a few tricks to deal with herring bones. One is to cut out a little flap at the tail end to use as a grip and then slide your finger or thumb along the spine to take out the vertebrae. It’s not as clean nor elegant as using a knife but you’ll be able to pull out most of it whereas a knife will cut into them and leave them behind.
Bones along the belly are easy to cut off but for the ones embedded in the flesh, turn the fish over and cut into the bones at a perpendicular angle. You’re essentially cutting them up into small pieces so they’re less noticeable. If you don’t want to cut into the skin for nigiri or presentation reasons, cut into the flesh perpendicular to the bones at a shallow angle along the belly. You’ll create a little flap that separates the flesh from the skin but you’ll hardly notice the bones when they’ve been cut up into small sections.
You think filleting one is bad, wait until you try using one to chop down the tallest tree in the forest.
Making sushi rice as good as a pro is impossible. Mine never comes out right.