How to Slice Fish for Crudo

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 (closer to the belly).

• Repeat on the other side, resulting in two long, clean pieces of fish from either side of the centerline.

2. Remove the Skin

• Take one of the two pieces and position it tail-end toward you, skin-side down.

• Hold the tail end securely with your non-dominant hand.

• Insert the knife just between the flesh and the skin at the tail end.

• Angle the blade slightly down toward the skin, and with a gentle sawing motion, slide the knife forward, keeping the blade parallel to the board.

• Use long, confident strokes to cleanly separate the skin from the flesh in one smooth motion.

3. Slice for Crudo

• With the skinned piece flat on the board, identify the grain of the meat.

• Slice against the grain, using long, fluid motions with minimal pressure.

• Each slice should be even, thin, and slightly translucent, showcasing the natural marbling and structure of the fish.

• Maintain consistency in shape and thickness for refined presentation.

Expert Tips:

• Chill the fillet slightly before slicing for cleaner cuts.

• Wipe your knife between slices to prevent dragging or tearing the flesh.

• Present slices slightly overlapped or fanned, depending on plating style.