Traditionally, a sushi chef's job involves sourcing the freshest fish from the market, and filleting the fish to cure or age to intensify the flavor. A sushi chef never uses the fish as it is. His job is to work with the fish before serving to the customer.

In this workshop, you will learn the techniques of filleting whole fish as well as how to cure the fileted fish for sushi and sashimi quality. You'll also learn how to preserve fish. We'll use small to medium sized fish (e.g. small = whiting, gurnard etc., medium = snapper etc.) Please note, the kinds of fish will vary depending on the season and availability.

You will be taught how to fillet the fish using the ‘sanmai oroshi’ technique, where the fish is divided into three parts. This cutting method is simple and preserves the flavour and texture of the fish. You’ll cut 2 or 3 fish during the class and slice the fillets for sashimi which you can enjoy at the end of the class.

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WHAT'S INCLUDED: ​

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• Brief explanation of hygiene, different knives used for fish filleting and sashimi

• How to fillet a whole fish and cure the fish 

• How to preserve fish

• How to slice fish for sashimi. 3 types of slicing technique will be taught : hands on practice

• Learn how to present sashimi on plate using different types of garnish : hands on practice

• Enjoy eating the delicious sashimi you created with complimentary Japanese green tea

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Please Note:

It is recommended that you bring your own knives.
It is ESSENTIAL to have intermediate knife skills.

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