Hiradai (Flathead Sea Bream) is a highly popular fish used as sushi topping due to its delicious flavor. By mastering the correct filleting technique, you can preserve its freshness and bring out its tastiness. Below are instructions and important points for filleting Hiradai.

How to Fillet Hiradai (Flathead Sea Bream) and Important Points to Note: fish preparation image
During preparation, check the condition of the fish and the direction of each knife cut in order.
## 1. How to Fillet Hiradai

  • Preparation:

    • Keep your knife and cutting board clean.
    • Gently wipe the surface of the Hiradai with kitchen paper.

  • Removing Scales:

    • Use a scaler or the back of your knife to remove scales, working from tail to head.

  • Gut Removal:

    • Cut open the belly with your knife and remove the internal organs.
    • It is important to thoroughly remove all organs and bloodlines.

  • Three-Kinfe Fillet (San-mai Oroshi):

    • Run your knife along the backbone to fillet the fish into three pieces.

2. Importance of Hygiene Management

  • Hand Washing and Sterilization:

    • Wash and disinfect your hands thoroughly before and after filleting.

  • Sterilizing Tools:

    • Disinfect your knife and cutting board after use to maintain hygiene.

3. Points to Note When Filleting

  • Freshness Check:

    • Confirm the fish has clear eyes and firm, elastic flesh.

  • Hygiene Maintenance:

    • Keep strict disinfection of hands and tools to maintain sanitary conditions.

  • Proper Storage:

    • Store the filleted Hiradai promptly in the refrigerator and consume it as soon as possible.

Summary

When filleting Hiradai, thorough hygiene management and maintaining freshness are key to bringing out its delicious flavor. Follow the correct steps and precautions to safely enjoy tasty Hiradai.