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).
Thinly slice the small sea bream across the backbone, marinate it in vinegar, and eat it.
This dish uses a technique called segoshi (thin slicing across the backbone).
Compound of 背 (se, 'back') and 越し (goshi, 'across, over'), literally 'across the back', referring to the cutting motion across the backbone.