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Learn the names and sizes of various knife cuts, from strip to cube, in French and English. The culinary term for cutting into tiny cubes is brunoise, which measures approximately 1⁄16 inch (2 mm).
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. [ 1 ] It is also known as hōchōshiki ( 庖丁式 , knife ceremony) or shikibōchō ( 式庖丁 , ceremonial knife) , and survives to the present day, with occasional demonstrations ...
Gyotaku is a traditional method of printing fish using ink and paper, dating back to the mid-1800s. It can be a recording technique for fishermen or an artistic form with different methods and styles.
The most popular knife for cutting fish, also known as shobu-bocho (sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for ...
Boti is a cutting instrument used in Nepal, India, Pakistan and Bangladesh. It has a long curved blade that cuts on a platform held by the foot and can be used for various purposes.
Ikejime is a Japanese technique that involves inserting a spike into the hindbrain of a fish to cause immediate brain death and prevent muscle movement. It is considered to be the fastest and most humane way of killing fish, and produces better quality meat and flavour.
Long magurobōchō, used to filet tuna at the Tsukiji fish market A magurobōchō in use at the Tsukiji fish market in Tokyo. A magurobōchō (Japanese: 鮪包丁, lit. "tuna knife"), or magurokiribōchō (鮪切り包丁, lit. "tuna cutter kitchen knife"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
A fish slice is a flat, slotted spatula used for lifting and turning food while cooking. Learn about its origin as a silver serving piece for fish, its evolution to various materials and shapes, and its similarity to other serving slices.
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