1.
The Basics of Fish Preparation

Parts and structure of fish
Knife_ Japanese and Western knives / Basic grip / Basic posture / Maintenance methods
Understanding Fish Preparation_Fish Preparation Process / Preparing the Workbench / How to Handle Fish / Basic Fish Preparation Methods
Basic cleaning methods: Remove scales / Cut off the head / Remove gills / Remove intestines / Wash and clean
Basic care method_ 3-piece knitting (Sanmai oroshi) / Flat cutting (Daimyo oroshi) / 5-piece knitting (Komai oroshi) / Remove the belly bone /
Remove the bones / Peel the skin / Cut off the head / Cut the head and bones into pieces
Basic sashimi cutting methods_ Flat slicing (hirazukuri) / Shaved slicing (sogizukuri) / Thin slicing (hosozukuri) / Square slicing (kakuzukuri) /
Cutting with a knife sheath (kirikake-zukuri) / yakishimozukuri / kawashimo-zukuri

2.
How to clean and cook fish

♣ Fish
Skipjack tuna_ Trimming / Cleaning / Separating back and belly meat (Fushidori) / Removing skin / Slicing
〈Cooking〉Sashimi of bonito, tataki of bonito, namaribushi
Hairtail_ Trimming / Cleaning / Cutting whole / Removing the belly bone / Slicing thinly
〈Cooking〉Gizzard Shad Sashimi and Gizzard Shad Tazunayaki
Eel_ Preparation / Split and spread / Cut bones / Blanch / Split into 2 pieces and spread)
〈Cooking〉 Conger Eel Shabu-Shabu / Boiled Conger Eel with Three Pastes / Conger Eel and Cucumber Pasta
Mackerel_ Trimming / Cleaning / Removing belly bones and fine bones / Slicing / Pickling / Removing skin / Slicing with a knife
〈Cooking〉 Pickled Mackerel and Boiled Mackerel Salad
Flounder_ Trimming / Cleaning / Separating the fillets / Removing the belly and fine bones / Removing the skin / Slicing thinly
〈Cooking〉Fluffy Sashimi
Skewers_ Preparation / Preparation / Splitting and spreading / Skewers
〈Cooking〉Semi-dried grilled skewered meat · Skewered meat Yuanyaki
Mackerel_ Trimming / Cleaning / Removing the belly bone and fine bones / Removing the skin / Slicing flat / Slicing into strips / Making joints / Slicing into rectangular pieces / Cutting whole
〈Cooking〉 Two types of raw mackerel and grilled mackerel with seasoning
Sea bass_ trimming / cleaning / removing belly bones and fine bones / removing skin / slicing / cutting into pieces
〈Cooking〉 Grilled sea bass with apricot sauce
Snowball_ Trimming / Cutting the head / Grooming / Removing the belly bone and fine bones / Cutting / Yakishimozukuri
〈Cooking〉Yakishimozukuri (grilled snowball) and salt-grilled snowball
Rock bream_ Preparation / Preparation [3 pieces] / Removal of belly bones and fine bones / Slicing / Preparation when using whole
〈Cooking〉 Rock bream ceviche and rock bream grilled with salt
Defense_ Base trimming / Trimming [3-piece] / Cutting the gizzard / Separating the back and belly / Cutting into pieces / Splitting the head / Flat slicing for shabu-shabu
〈Cooking〉 Yellowtail Shabu-shabu, Yellowtail Teriyaki, Yellowtail Braised in Soy Sauce
Benjari_ Preparing for use as a whole / Invisible scabbard/decorative scabbard
〈Cooking〉Chinese-style steamed pork belly
Fish_ Cleansing / Cleaning / Cutting / Anchovy / Cleansing / Cutting / Splitting and spreading / Removing the belly bone / Slicing thinly
〈Cooking〉Fishery Saikyoyaki and Fish Curry
Anchovy_ Preparation / Cleaning / Splitting and spreading / Removing the belly bone / Slicing thinly
〈Cooking〉 Pickled anchovies and kelp · Fried anchovies
Conger eel_ Split and spread / Remove mucus
〈Cooking〉 Braised Conger Eel, Salt-Grilled Conger Eel, Fried Conger Eel
Goldeneye sea bream_ bottom preparation / trimming / cutting / removing bones and fine bones / removing skin
〈Cooking〉 2 kinds of golden eye bream sashimi and braised golden eye bream
Ssugimi_ Base trimming / Head cutting/Shell removal / Trimming / Removing the saddle and belly bones / Slicing / Splitting and spreading
〈Cooking〉Ssukimi stir-fry and ssukimi fried
Yangtae_ Trimming / Trimming / Removing the belly and small bones / Removing the skin / Slicing
〈Cooking〉 Yangtaehoe
Salmon_ Preparation / Cleaning / Cutting / Splitting the head / Slicing the backbone and center bone / Splitting the salmon roe
〈Cooking〉 Pickled salmon roe, pickled salmon roe in sake lees, salted salmon kidney, pickled cartilage, salmon saigyo-yaki, salmon miso soup
Okdom_ trimming / scale cutting / head cutting / trimming / cutting into pieces / removing fine bones / slicing
〈Recipes〉 Pickled Okdom with Kelp, Fried Okdom with Pine Cone, Steamed Okdom Head
Silverfish_ Removing mucus / Skewers
〈Cooking〉Silver-grilled silverfish and silverfish rice
Mackerel_ Removing scales / Trimming / Cleaning / Removing belly bones and fine bones / Removing skin / Trimming when using whole /
Small mackerel bottom preparation / Split and spread [head attached, belly split] / Split and spread [back split] / Tataki
〈Cooking〉 Horse mackerel tataki · Horse mackerel & cucumber soy sauce salad · Horse mackerel nanbanzuke · Horse mackerel aqua pacha ·
Grilled mackerel coated in parsley breadcrumbs, fried mackerel, and semi-dried mackerel
Mackerel_ Preparation / Splitting and spreading / Making joints
〈Cooking〉Spicy mackerel
Sardines_ Cleansing / Splitting and spreading / Removing skin / Cleaning / Removing belly bones / Removing skin / Cleaning anchovies
〈Cooking〉Salted mackerel with plum, marinated mackerel sashimi, and anchovies
Jwino-raemi_ trimming / cutting the head / trimming / removing the belly bone and fine bones / cutting the bones
〈Cooking〉Clear Soup with Rat Clam and Agedashi with Rat Clam
Squid_ Peeling / Preparing / Separating the liver / Cleaning / Slicing / Preparing when using whole
〈Cooking〉 Stir-fried cuttlefish liver and braised cuttlefish
Red sea bream_ Bottom preparation / Head cutting / Preparation / Head cutting / Removing belly bone and fine bones / Width trimming, removing fine bones / Skin removal / Slicing /
Flattening / Inserting pine bark sheath
〈Cooking〉 3 kinds of raw red sea bream · Grilled red sea bream · Southern French-style oven-baked red sea bream · Clear red sea bream soup
Tuna_ Defrost / Slice / Cut into strips / Cubes
〈Cooking〉Three Kinds of Tuna Sashimi
Hakgongchi_ Base preparation / Trimming / Removing the belly and fine bones / Removing the skin / Slicing into squares / Slicing into thin slices / Slicing into wisteria flower shapes
〈Cooking〉 3 types of school club meetings
Hongsalchi_ Preparation / Cleaning / Removing the belly and small bones / Slicing / Preparation when using whole
〈Cooking〉Red anchovy kawashimozukuri and red anchovy braised in sake

♣ Other seafood
Flower crab_ Separate the shell / Separate the body / Separate the ovaries and internal organs / Boil and separate 〈Cooking〉 Flower crab meat marinated in vinegar · Soy sauce marinated crab
Hairy Crab_ Boiled and Separated 〈Cooking〉 Crab Meat Fried Rice
Oysters_ Shelling 〈Cooking〉 Raw oysters with ponzu sauce and oyster oil marinade
Sea squirt_ Sea squirt preparation / Red sea squirt preparation 〈Cooking〉 Steamed sea squirt in alcohol · Sea squirt sashimi
Octopus_ Preparation / Blanching octopus legs / Removing skin / Slicing with a knife / Slicing flat / Slicing in a wavy shape
〈Cooking〉 3 kinds of octopus sashimi, boiled octopus and potato salad, octopus rice
Chicken and shrimp_ Preparation for sashimi / Washing in ice water 〈Cooking〉 Chicken and shrimp sashimi · Chicken and shrimp miso soup
Prawns_ Preparation for frying / Splitting and unfolding 〈Recipes〉 Prawn tempura · Prawn avocado yogurt gratin
Purple Sea Urchin_ Shell Separation 〈Cooking〉 Sea Urchin Sashimi
Sora_ Shell separation / Separation of meat and intestines / Slicing 〈Cooking〉 Sora sashimi / Grilled sora
Cuttlefish_ Bottom preparation / Body preparation / Leg preparation / Pine cone knife cutting 〈Cooking〉 Pine cone cuttlefish
Squid_ trimming / body trimming / legs trimming / slicing into thin strips / salted seafood
〈Cooking〉 Stir-fried squid legs with salted squid, squid noodles, and liver
Abalone_ Shell removal / Liver removal / Slicing 〈Cooking〉 Abalone steak with mizugai and liver sauce
Scallop_ Shell removal / Preparation 〈Cooking〉 Scallop sashimi with tomato butter sauce
Scallops_ Shell removal / Preparation 〈Cooking〉 Scallop sashimi
Elephant clam_ Shell separation / Base preparation / Cut and divide [slicing] / Cut and divide [slicing]
〈Cooking〉Elephant Clam Sashimi · Chinese-Style Stir-Fried Elephant Clam
Sea cucumber_ Preparation / Chaburi 〈Cooking〉 Pickled sea cucumber