背せ越ごし

noun

thinly slicing soft-boned fish for sashimi

A specialized culinary term referring to a cutting technique where small, soft-boned fish are sliced thinly across the backbone, often used for fish like 小鯛 (kodai) or アジ (aji).

• 小こ鯛だいを背せ越ごしにして、酢すでしめて食たべる。

  Thinly slice the small sea bream across the backbone, marinate it in vinegar, and eat it.

• この料りょう理りは背せ越ごしという技ぎ法ほうを使つかっている。

  This dish uses a technique called segoshi (thin slicing across the backbone).