Learning how to cut fish for sushi and sashimi can take years—if not decades—to master. But you don’t have to be on the level of a famed Japanese chef to enjoy your catch raw at home. While the nuances of cutting raw fish may be reserved for the guys doing it daily in the best sushi restaurants around the country, a few simple steps will get you slicing plenty good enough to impress your friends at the dock or your next cookout.
I recently spent some time with chef Matthew Domingo of Traeger Grills in San Diego, and got to peak over his shoulder as he prepared sashimi from a yellowtail I had just caught that morning. Turns out, all you need to make your fish look as pretty as a sushi bar offering is a wicked-sharp knife, a little knowledge about what pieces to use, and a basic understanding of how to cut them for maximum deliciousness.