Sushi training how to make sushi? A book test of three pieces of horse mackerel!

菅野 ateliercuisine
May 17
3 min read

The first test of the practical desto was

The first test of the practical test was to triplicate a horse mackerel!

It took 10 minutes to cut 2 horse mackerels into 3 pieces,

and cut them into pieces for sushi.

The process (there is a lot of work in between the lines).

The process (there is a lot of work in between the lines)

Grate the horse mackerel into three pieces, remove the gambara, wash in salted water, remove the bones, wash in vinegar, peel the skin, and cut the fish into pieces.

The points are deducted from 100.

Are there any bones left?

Is the skin properly removed?

the size of the cut, the angle and direction of the cut

angle and direction are correct?

Is the koba (edge) standing up?

cooking utensils are clean after cooking.

and the cleanliness of the utensils after cooking.

A month ago, I took my first time to measure the time and it took me 15 minutes.

I studied to see what I could do to make the time faster. I was in such a hurry 💦 that I thought, "I have to be faster in all the areas! I was in a real hurry 💦.

Improvements were

Decide where to put the tools, rags, and fish after cooking, and make the movement leaner.

It was taking a long time to debone the fish, so I asked the instructor for some pointers. He told me to pull out the two bones from the head at once, the angle to pull them out, and to feel the bones with my hands instead of looking at them with my eyes!

When the skin is peeled off enough to be grasped with the thumb of the left hand, the skin is held down on the cutting board and pulled with the peak of the knife.

There were many things to be improved.

Even if you know it in your head, if you don't master it, you can't do it!

I can't do it!

The only way is to do it by doing it a few times! So

I think I caught about 40 fish this past month, including at school.

After work, I was watching the time

I spend many nights in the kitchen struggling with horse mackerels☺.

I also had a great opportunity to learn from a sushi chef whom I respect very much,

Thanks to his efforts, my time sometimes reached the 8-second mark, and the test finally arrived.

The result was 90 points!

There was a little bit of meat and gambara left in the mid-bone.

I was very disappointed to have 10 points deducted from my score,