CKS 033| How To Butcher An Ahi Loin For Sashimi And Steaks

High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

For a fun ahi recipe you can try your hand at making Stella's ahi sashimi, pickled cucumber, cantaloupe caviar and dehydrated sesame oil, our top selling appetizer for Summer 2011.

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There are 2 Comments

downhillsass's picture

Hey Chef,

I was told the other day that in America all sushi grade fish is first frozen for a little time to kill bacteria. As opposed to going straight to the fish market and picking up freshly caught fish for sashimi. I was curious if that information was true and if you recommend it?

jacob burton's picture

It really depends on what type of fish it is and where you get it from. A lot of large fishing boats of cryogenic freezers on board which allows them to quickly freeze the fish and stay at sea longer. Because the fish is frozen quickly, large ice crystal (which are responsible for breaking down a protein's texture when froze) don't form.

 

There are some types of fish like salmon that contain tape worm so they should be frozen for at least 7 days in a home freezer before consuming raw.

 

A great book on this topic is The Story of Sushi.