How to Make Porgy Sushi & Sashimi | ( 鲷鱼寿司)

porgy

🥗Healthier: yellowtail

💰Cheaper: tilapia

Yellowtail offers a similar flavor profile, while tilapia is more budget-friendly.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a healthier grain option, while short-grain rice is more affordable.

Show the fresh porgy and describe its freshness indicators: clear eyes, firm meat, deep red gills, and shiny skin.

Scale the porgy carefully, explaining the importance of not rinsing the meat in water to preserve color and taste.

Remove the head by scoring both sides behind the fin and cutting at the bottom, avoiding the belly.

Fillet the fish by scoring the back and working along the bone, ensuring a clean cavity after head removal.

Discuss the use of a Japanese Deba knife for filleting and emphasize the importance of a sharp knife for sushi preparation.

Mention that the skin can be left on or off, and demonstrate searing the skin for sashimi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens