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