Chef Morimoto shows off his traditional yanagi, the knife used for slicing fish fillets in the preparation of sushi and sashimi. André Baranowski
Chef Morimoto begins to remove the red snapper’s head by scoring the fish behind its gills. André Baranowski
Chef Morimoto removes the red snapper’s head by cutting behind its pectoral fin. André Baranowski
Chef Morimoto begins to split the red snapper’s head in two by inserting the tip of the deba, or pointed carving knife, into its mouth. André Baranowski
Chef Moritmoto breaks through the red snapper’s skull. André Baranowski
Chef Morimoto splits the red snapper’s head in half. André Baranowski
A look inside the head of the red snapper. André Baranowski
To remove the whole fillet, Chef Morimoto begins cutting at the tail-end of the red snapper. André Baranowski
Chef Morimoto carefully extracts the whole red snapper fillet. André Baranowski
The cleaned red snapper after fillets are removed. André Baranowski
Chef Morimoto trims bone and cartilage from fillet. André Baranowski
Chef Morimoto cleans the fillet by removing the belly lining. André Baranowski
Chef Morimoto’s deba knife and fish parts: The head, two fillets, and cleaned backbone. André Baranowski
