While sushi masters train for years to perfect their Fish-cutting techniques, you don’t have to be quite so exacting. But the more carefully you slice it, the tastier your results will be.

For preparing fish for sushi you will need:

• 1 to 2 lb. of fresh saltwater fish filets, such as yellowtail.
• An extremely sharp knife
• A cutting board
• And a clean, slightly damp kitchen towel

Step 1: Cut into uniform slabs

Cut your filets into even, uniform Slabs by examining the fish pieces and, in one even motion, trimming away any uneven sides.

Tip: To keep your cuts even and your fish neat, wipe your fingers and knife blade on a damp kitchen towel between each cut.

Step 2: Slice off top

In one motion, slice off the top 1/8-inch of your filet to remove uneven flesh, skin, or scales.

Step 3: Slice off bottom

If necessary, do the same to the bottom of the filet.

Step 4: Trim dark pieces

Trim off any dark-colored pieces of fish.

Step 5: Repeat steps

Repeat these steps to trim and square off your other filets, until all your fish is ready to be cut into sushi-sized portions.

Step 6: Notice grain & angle

Notice the ‘grain’ of your fish. Lay one of the trimmed filets on your cutting board so its grain sits at a 45-degree angle to the bottom edge of the board.

Step 7: Slice off slabs

Position your blade at a 45-degree angle to the filet, and cut on the bias across the grain, slicing off slabs about 1/4-inch thick. Just before you’ve cut all the way through the filet, straighten your knife and slice down to detach the slab from the filet.

Step 8: Proceed w/ recipe

Once you’ve sliced all your fillets into slabs, you’re ready to proceed with the sushi recipe of your choice.