Uroko Hiki

Uroko Hiki is a classical Japanese method for removing fish scales. This process employs a special tool that, in turn, is referred to as Uroko Hiki. This tool is drawn over the fish's skin to eliminate the scales without harming the flesh. Uroko Hiki is often used on fishes with hard scales, such as Seabreams. The term is a combination of the characters 鱗 (uroko) meaning 'scales', and 引き (hiki) meaning 'pull' or 'remove'. This technique and its associated instrument are fundamental components of preparation in Japanese cuisine.

The similarly named tool for Uroko Hiki typically consists of brass or an alloy and has a wooden handle. More affordable alternatives are made of bent sheet metal. Electric fish scale removers and water-powered automatic machines are also utilized, especially in large-scale fish processing facilities. Modern machines can replace the work of several individuals and offer remarkable efficiency.

Uroko Hiki is an indispensable tool in Japanese cuisine, employed in kitchens, restaurants, and fish processing plants. It assists in making fish preparation clean and efficient. In contrast to the Sukibiki technique, where a knife is used to shave off the scales from the fish skin, presenting a more precise and gentle method.