Sogigiri is a slicing technique in which the knife is held at a shallow angle against a fish fillet and drawn through it, producing wide, angled slices. This cut is preferred for thin, delicate fish to create slices that look larger. It is used for sashimi- and carpaccio-style presentations. Fish to be eaten raw should be previously frozen; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.
Where It’s Used
“Hold the knife at an angle and cut the sole fillet into wide, thin slices.”
Cooking Tip
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