Katamizuke

Katamiduke is a Japanese kitchen technique used in fish preparation. The term is made up of the kanji “片” (kata), meaning “one-sided” or “one part,” and “身付け” (mitsuke or miduke), meaning “to attach” or “to add.” The technique refers to filleting a fish in a specific way, separating the flesh from the bones to ensure the best possible texture and presentation.

This method is often used in sushi preparation to highlight the fish’s natural beauty and flavor. It requires skill and experience, since the fillet is cut in a way that brings out both the structure and the taste of the fish to their fullest advantage.