Sukibiki

Sukibiki is a traditional Japanese technique for removing fish scales. In this method, scales are cut off the fish's skin with a scraping motion, rather than being scraped off. This technique is especially gentle on fish flesh and is frequently used on delicate fish like plaice or those with thin scales like the Baltic smelt.

In the sukibiki technique, the fish is first placed on a cutting board and, if necessary, secured. Then, a sharp knife is used in a scraping motion from the tail towards the head, removing the scales in long strips. This method allows the scales with the underlying thin skin to be removed, keeping the fish flesh clean and intact. sukibiki is a popular method for preparing fish for sushi and sashimi. This technique provides a flawless skin and effectively avoids uncontrollable shedding of scales, a common issue with the uroko-hiki method method.

The term sukibiki すきびき in Japanese is composed of two parts: “すき” (suki) and “びき” (biki). The etymology of these words gives insight into the meaning and application of the technique. suki can have various meanings, depending on the context. In relation to sukibiki, suki refers to “extracting” or “pulling out”. It implies a method where something is extracted or removed. Biki is derived from hiki (引き), meaning “pulling”. In compound words like sukibiki, it refers to the type of motion or approach, particularly a pulling or scraping motion.