Striper Sushi

[Steve K]

Originally Posted by capecodder

Can anyone elaborate on how to prepare sashimi from a fresh caught striper? Is there a particular section that you cut from, a particular way of cutting?

There is a reason why it takes ten year to become a sushi chef in Japan. Cutting the fish properly is an art form. That being said, take your filet and cut it in half lengthwise. Trim any tough pieces and dark meat. Now cut slices against the grain with a very sharp knife about a quarter inch thick.

[2na]

I stand corrected Steve - most places, especially in winter. When the commercial season is closed that's all that is available.