🍣 Seared Salmon Ponzu

*Mise en place will differ amongst territories SUSHI Filleting Salmon Standards To manage our waste on a whole Salmon, we need to be able to use every gram of this delicious pink meat. Follow these steps and your wastage percentage can be as little as 25%: Once the fish is filleted and trimmed into two large fillets you can start planning which parts will be used for what. Pepi says “like a skilled butcher, you can see which part of the fillet should be used for what kind of sushi” How to portion and store the salmon • The meat along the back of the Salmon is ideal for Sashimi cuts and seared salads. • The meat along the stomach is used for Nigiri, Gunkans and roses. • The tail piece is to be used for Maki rolls. • The fatty part right at the bottom has the most flavor and in Japan is often reserved for regular and or important customers. Fillet fish Use your hands to portion the fillets into usable portions. Portion the different cuts & store it in separate containers for each type of sushi.

Prawns Prince Marinated 2 Days Prawns King 2 Days Mussels Cooked 1 Day White Bait Defrosted 1 Day Calamari Tubes/Heads Portions 3 Days Pre-made panko prawns 2 days Whole fish defrosted 3 Days Oysters Fresh in oyster tank 7-10 Days Hake 3 Days Platter Fish 3 Days White Fish Fillets 3 Days Salmon Fillets 3-4 Days Salmon Fillets Fresh 3-4 Days