How to make Red Snapper( Sea Bream) sushi. How to fillet.

red snapper

🥗Healthier: sardines

💰Cheaper: tilapia

Sardines provide healthy omega-3s, while tilapia is a budget-friendly alternative.

Remove scales from the red snapper using a scale remover in a plastic bag.

Cut off the head of the fish at a 45-degree angle until hitting the spine, then flip and cut the other side.

Cut open the stomach and remove the guts.

Cut the spine to remove the head without damaging the guts.

Clean the inside of the fish with running water and scrape off any blood.

Make a guideline cut on the skin above the spine, then cut deeper along the bones until reaching the spine.

Lift the flesh and cut above the spine to separate the fillet from the bones.

Repeat on the other side to get the second fillet.

Cut each fillet into two pieces along the line in the middle, trimming any pin bones and rib cage.

Sprinkle salt on the pieces and let them sit for ten minutes to draw out moisture.

Remove the skin from the fillets by inserting a knife at the tail and angling it downward while pulling the skin away.

Slice the fish against the grain into pieces that are approximately 0.46 to 0.15 ounces.

Place the fish on shiso leaves, add wasabi, and press to form sushi pieces.

Top sushi with green onions, lemon juice, and sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens