Hiramasa Loins Cleaning
Here we will show you how to properly remove the skin and extract the loins of a hiramasa fish fillet. This is the kick-start to making your sashimi from scratch! If you don’t enjoy eating sashimi, this is also a great technique for removing the skin and cleaning any fish filet before cooking.
Dry the flesh of 1 skin-on hirasama fillet with a paper towel
Prepare a bowl of water and dip the blade of a perfectly sharpened knife into it before each cut. Keep the knife clean and wet throughout the whole process
Cut the dark center out of the fillet to remove the bloodline and any remaining pin bones. Discard this center part
Make a cut through the flesh at the tail end of one loin, without cutting through the skin
Hold the piece of skin at the tail end and insert the blade between the flesh and skin. Cut along the entire loin, keeping the knife as close to the skin as possible. Repeat with the other loin
Finish cleaning each loin by carefully removing the bloodline on the skin side. The hiramasa loins are ready
Enjoy! Try eating this buttery fish raw, sashimi style.
Yield 2 portions
Skin-on Hiramasa Fillet1