【Reading】だいみょうおろし

【English Name】Daimyo Oroshi / Cutting a fish into three slices so that a lot of meat stays around the spine

Daimyo-oroshi, known as a way of dressing fish, is a simplified version of the three-piece filleting technique (sanmai-oroshi).

Whereas standard sanmai-oroshi carefully runs the blade along both sides of the backbone, daimyo-oroshi is characterized by removing one side of the fillet from the bone in a single stroke of the knife. It is often adopted when processing small fish, long slender fish, or fish with soft flesh.

While it requires fewer steps and excels in working speed, the edible portion left on the backbone side increases compared to sanmai-oroshi. The name "daimyo" (feudal lord) derives from likening the boldness of cutting off plenty of flesh still attached to the bone to the generosity of a lord.

In the sushi setting, it is used when quickly dressing small fish such as horse mackerel and Pacific saury. While it has the advantage of speed, it falls short of sanmai-oroshi in yield, so it must be used selectively according to the ingredient and situation.