How to Slice Yellowtail Sashimi and Make a Classic Tamari Citrus Wasabi Sauce

Directions

1. 
   1.

   Defrost Yellowtail in the refrigerator overnight wrapped in paper towels or tuna paper. Change towels as need when saturated. Once deformed, take the Yellowtail out of the fridge and throughly pat it dry.

2. 
   2.

   Remove the Skin: Locate the bloodline and cut diagonally to remove with the skin in one piece.

3. 
   3.

   Identify the striation of the sinew and determine the direction for slicing perpendicular to the sinew to shorten the length of individual muscle fibers for optimal “mouth feel”. Because yellowtail are firmer fish with more muscle fiber than King Salmon for example, we aim to slice thinner than we would with Salmon. Consider the size and thickness of each slice as optimized to melt in your mouth, not requiring excessive chewing.

4. 
   4.

   Set each slice of the (sliced against the grain) aside in an orderly fashion either on your cutting board or directly on the plate.

5. 
   5.

   Prepare the sauce by mixing tamari, torpedo onion, lime juice, water, and maple sugar.

6. 
   6.

   Pour the sauce on the bottom of the plate.

7. 
   7.

   Arrange the sashimi slices on top of the sauce.

8. 
   8.

   Garnish with fresh basil from the garden.