How to Slice & Serve Korean Raw Fish 

Live fish is usually killed, gutted, sliced, and served immediately. Based on the species of fish, the texture will be different, and so the thickness of the fish slices will vary.

• If the fish meat is naturally softer and more tender, it should be sliced a bit thicker.
• If the fish meat is naturally denser, then it should be sliced thinner. 

How thick you slice your fish depends on the texture of the fish. If you are not sure, than try slicing a piece and eating it. If it feels like it’s too much or too dense, try slicing it thinner.

Prepping Raw Fish:

1. First, gut the fish, descale, and clean it. Then pat the gut canal and the outside of the fish with a paper towel to ensure there is no residue, loose scales, or excess moisture.
2. Once the fish is clean and dry, take the fish and filet it. Starting at the tail, use your knife and cut along the spine till you reach the head. Then slice the filet off the fish. Do this to both sides of the fish. (You can use the rest of the body/bones and the head to make broth or soup.)
3. Now take the filets and remove any bones if necessary using tweezers. Then at an angle, slice the meat from the skin of the fish. Use your knife to cut away from your hands and at the thickness you want.
4. Then plate the raw fish and serve it immediately.