Fresh Is Not Enough: Learning Fish Handling in Washoku

Fresh fish is important.But in Japanese cuisine, freshness is only the beginning.

The way a fish is handled, cleaned, prepared, and cut can greatly affect its flavor, texture, aroma, and final presentation.

One reason some people dislike fish is its fishy smell. However, this smell is not only about the fish itself. It can also be affected by how the fish is treated before cooking.

At JCAA, students learn Japanese fish handling techniques step by step, depending on their training level.

In the first week of the Bronze Certification Training, students focus on essential fish preparation skills. Through practices such as filleting sea bream and horse mackerel, students learn the structure of the fish, where to place the knife, how much pressure to use, and how to handle the flesh without damaging it.

One basic method taught in class is the “belly, back, back, belly” order when filleting fish. This is an important first step in Japanese fish preparation, helping chefs fillet fish carefully, efficiently, and beautifully. This method can also be applied to larger and more delicate fish, such as Spanish mackerel.

Depending on the training level, students also learn the theory and techniques of ikejime, a Japanese method used to help preserve the quality and flavor of fish.

By understanding proper preparation methods, chefs can improve not only sashimi and sushi, but also many other seafood dishes, including carpaccio, ceviche, grilled fish, and other international fish dishes.

In the Silver Training Program, students move on to more advanced techniques, including five-piece filleting of flounder.

At JCAA, students learn these skills through hands-on training in a small class environment, with close guidance from experienced instructors.

A small difference in fish handling can create a big difference on the plate.

Would you like to learn how Japanese chefs reduce fishy smells, bring out natural umami, and prepare fish with beauty and precision?

Learn Washoku at JCAA in Japan. Earn recognition that travels with you worldwide.