1. Divide the Fillet Along the Spine Place the fillet skin-side down. Identify the centerline where the spine was. Slice carefully along one side of the spine to separate the top loin (closer to the back) from the bottom loin...
1. Initial Positioning Place the kanpachi on the cutting board with the belly facing you and the head to your non-dominant side. Ensure the fish is stable before beginning. 2. First Belly Incision Starting at the belly near the head,...
Whether you are new to caviar keys or looking for an easy method on the go, we got you covered with two different caviar opening procedures. Follow our instructions on opening caviar safely. How to Open Caviar with a Caviar Key...
1. Remove the Pin Bones Lay the fillet skin-side down (if skin is still on). Run your fingers gently down the center of the fillet to locate the pin bones—you’ll feel a line of small, firm bones. Use fish tweezers...
1. Prepare the Fish Discards Using kitchen shears, cut the fish heads, bones, and trimmings into manageable pieces. Remove and discard gills if present—they can add bitterness. Rinse the fish parts gently under cold water to remove any blood or...
1. Start with a Chilled Loin Ensure the tuna is cold but not frozen, which makes for cleaner cuts. Pat dry with a paper towel for a firm, non-slippery grip. 2. Slice the Loin into Slabs Place the tuna loin...
1. Prepare the Prawns Rinse the Carabineros gently under cold water and pat dry. Using your hands, carefully remove the shell from the tail section only, leaving the head and legs fully intact. Be gentle—the heads are delicate and packed with...
1. Preheat the Oven Preheat your oven to 425°F (220°C). 2. Cut the Shell Place the lobster tail shell-side up on a cutting board. Using kitchen shears, carefully cut down the center of the shell, starting at the wide end...
1. Bring Water to a Boil Fill a large pot with seawater or heavily salted water (about 35g of salt per liter, to mimic seawater).Bring it to a rolling boil. 2. Blanch the Percebes Carefully drop the percebes into the...
