Ittoryu: Master Fillet

Ittoryu: Master Fillet is a fish filleting game built on real butchery. Every species has its own anatomy, its own bones and its own technique, and every stroke of your blade decides how much meat you save. CUT LIKE A CHEF Scale the fish, take the head, open the belly and clean the cavity. Run the blade over the spine, sweep the ribs, pull the pin bones and skin the fillets. Cut close to the line and the yield climbs. Stray, and the meat you wasted shows on the scorecard. REAL TECHNIQUES Western two-fillet for salmon and cod. Sanmai oroshi, the classic three-piece cut, for mackerel and sea bream. Quarter fillets for flatfish. The five-fillet Y-bone method for northern pike. Loining yellowfin tuna into toro and akami, then cutting saku blocks. Sebiraki for eel, from the back, after the meuchi spike. Honegiri for hamo, scoring through hundreds of fine bones. FIFTEEN FISH Atlantic salmon,…