How to Break Down Scabbard Fish (Tachiuo)Sushi Chef Eye View

White meat fish generally has delicate flavor, and suitable to be either grilled, boiled or fried. Scabbard fish is, on top of that, a rich source of fat, DHA, and vitamins. This is just right the fish born to decorate the table, and cannot go wrong. This video demonstrates how to prepare scabbard fish for sushi and sashimi to be consumed raw.

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References:
A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
A Visual Guide to Sushi-Making at Home, Sone Hiro & Doumani Lissa, Chronicle Books, 2014
Sushi no Kyokasho, Takarajima-sha, 2015
http://sabakeru.uminohi.jp/?p=42

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