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
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[@9hundred67]

excellent and nice usage of the bones for crunchy cracker!

[@Cilloux972]

I love this video ! Thank you !

[@johnathoncastro]

In Florida ive caught a similar fish called a ribbon fish but ive always thrown them back.

[@howtosushi8176]

Johnathon Castro Should be the same group of fish. Not sure if it’s also good for sushi though.

[@ginukeji]

Wow, Nice, i caught a Lot of this fish and love sashimi, thanks i Will try It. What kind of sauces Go better with It?

[@howtosushi8176]

Yuri Ghelfi Wow thats great that you actually catch them yourself! It goes good with regular soy sauce, but because the fish itself tastes pretty simple, thick sauce like eel sauce works as well. Maybe add a hint of yuzu kosho (citrus pepper) to add an refreshing note.

[@memoobaba]

Where did you catch them

[@rubixtriangle3720]

@@memoobaba You can catch them all across the world