The Secret to Tender Meat and Perfect Fish

Every piece of meat and fish has grain lines running through it. The golden rule is always cut against the grain — across those lines, not parallel to them.

Why It Matters

• Cut WITH the grain = tough and chewy
• Cut AGAINST the grain = tender and easy to eat

Filleting Fish Step by Step

1. Remove the belly first — it is thin and burns fast
2. Place skin-side DOWN on the board
3. Press knife parallel to the board and slice to remove skin
4. Add salt to fingers if the skin is slippery

Cutting Raw Fish
For sushi, sashimi, ceviche, and crudo — always use one single smooth motion. Never saw back and forth. Raw fish is not tenderized by cooking, so the cut must be clean.

Fish muscle is arranged in flakes, which is why cooked fish breaks apart when you press it.