Boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish from its flesh. Boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to
Sashimi are netted and transported to the farms, mostly in the Mediterranean; however, Japanese scientists have found a way to successfully breed and raise the fish entirely in captivity. Despite this technical accomplishment, this may not lead to a viable solution to maintain a sustainable bluefin population, because chefs and consumers see wild bluefin to be more appetizing, and look down upon farmed bluefin. Sashimi Sashimi (; , ) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces and often eaten with soy sauce. The word "sashimi" means "pierced body", i.e. "刺身" = "sashimi",