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Jung Ho-young's Pollack Sashimi and Sushi

Enjoy fresh pollack as a rich, delicate sashimi by carefully preparing it with traditional Japanese techniques, and create restaurant-quality pollack sushi using a golden 3:2:1 vinegar-sugar-salt ratio mix.

Ingredients needed 2 servings

Recipe

Cooking tips

  • When peeling the skin, insert the back of the knife or a thin metal chopstick and gently pull—this prevents tearing the flesh and ensures a smooth, clean peel.
  • Bluefish like pollack have a strong, rich oiliness, so pairing them with sharp, pungent minced ginger and scallion as garnish helps balance the fishy aroma and enhances overall flavor.
  • When removing bones, pull upward diagonally toward the head to avoid crushing or mashing the flesh, ensuring a clean removal.

Recommended for

  • Those who want to challenge themselves to recreate high-end Japanese restaurant-style home makase at home.
  • Experienced cooks looking to enjoy fresh seasonal pollack through diverse knife skills and authentic preparation methods.

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pollackvinegarwasabigingerscallion

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