Perhaps the best part of using pineapple planks to grill fish is that it's super easy to do. To create planks, cut the spiky ...

A standard cut is about ¼ inch thick, but the thinner cut, known as usuzukuri, involves keeping the knife at a parallel angle ...

When presenting a whole fish, here’s how Kelsey breaks it down: Using a sharp knife, slice between the head and body of the fish, through the flesh, but without cutting through bone.

Cut the slice into a thick piece for the body of the fish and prepare some smaller, tapered pieces to use as fins and tails. Cut the cucumber into thin slices, making sure to only cut through ...

Cut the tofu into slices, approximately 1.5cm thick then cut each slice diagonally to get four triangular slices. Dip each slice in the prepared marinade and let it rest for 10 minutes. Cut the ...

The thinly sliced fish is fried at a relatively low temperature for quite a long time – about 10-15 minutes – until most of the moisture is gone, making the pieces firm and crunchy.

Slice at an angle all the way to the bone, repeating every 1 1/2". Use an extra-sharp knife--you want sashimi cuts, not mangled flesh. 2 Stuff It: Sprinkle fish with salt and pepper on each side ...