TechniquesChef Morimoto’s Knife TechniquesChef Morimoto shows off his traditional yanagi, the knife used for slicing fish fillets in the preparation of sushi and sashimi.Chef Morimoto begins to remove the red snapper's head by scoring the fish behind its gills.Chef Morimoto removes the red snapper's head by cutting behind its pectoral fin.Chef Morimoto begins to split the red snapper's head in two by inserting the tip of the deba, or pointed carving knife, into its mouth.Chef Moritmoto breaks through the red snapper's skull.ADVERTISEMENTADADChef Morimoto splits the red snapper's head in half.A look inside the head of the red snapper.To remove the whole fillet, Chef Morimoto begins cutting at the tail-end of the red snapper.Chef Morimoto carefully extracts the whole red snapper fillet.The cleaned red snapper after fillets are removed.ADVERTISEMENTADADChef Morimoto trims bone and cartilage from fillet.Chef Morimoto cleans the fillet by removing the belly lining.Chef Morimoto's deba knife and fish parts: The head, two fillets, and cleaned backbone.Keep ReadingBizcocho Dominicano (Dominican Cake)By VILMA LOPEZZeppole di San GiuseppeBy NICK MALGIERISfinci di San GiuseppeBy CINDY SALVATOChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINSee AllContinue to Next StoryADVERTISEMENTADAD
