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刺身切法大全刺身也称为鱼脍、鱼生、生鱼片，指将新鲜的鱼虾贝类生切成片，蘸调味料直接食用的菜品。
刺身原本起源于中国，但后来可能是以淡水鱼为食材的原因，逐渐淡出人们的视野。
如今在日本、朝鲜半岛等地比较流行。
日式料理中刺身占的比重很大,刺身的厚薄程度很大一部分决定了刺身的口感,而不同的鱼类应该怎么切,要切的厚度在哪里,这些都很有讲究。
刺身的厚度以咀嚼方便、好吃为度。
这里讲的“好吃”有两层含义：一是容易入口，二是鱼片的厚薄能充分体现原料的最佳味道。
刺身切割有几个专业术语：角造、厚造、薄造。
有时师傅切成长方形的厚造，有时就是薄如蝉翼、如花一样散开的薄造，也有吃过如骰子一样的角造刺身切割有几个专业术语：角造、厚造、薄造。
有时师傅切成长方形的厚造，有时就是薄如蝉翼、如花一样散开的薄造，也有吃过如骰子一样的角造。
一般来说，刺身的最终形态，无非就是以下三种：角造、厚造、薄造。
有时师傅切成长方形的厚造，有时就是薄如蝉翼、如花一样散开的薄造，也有吃过如骰子一样的角造。
这不仅仅是为了好看，也因为不同肌理的鱼，必须配合不同的切割技巧，才可以把口感呈现出来。
如鲽鱼、鲷鱼等白身鱼，由于肉质较韧，为了方便咀嚼，薄切便最常见。
油甘鱼、目鱼等一类质感较腍的鱼，必须配合厚切，才可以保持刺身的完整。
而角造则多用于大型鱼类上，例如剑鱼、鲣鱼及吞拿鱼等。
有时，就算是同一条鱼，师傅也会按不同部位，配合不同的切法。
以吞拿鱼为例，靠近鱼脊的刺身，用角切才能体现结实的口惑；而柔软的厚切，口感充实又显得完整；拿来作薄切的，便有入口即溶的效果。
但就算看似相同的效果，师傅在处理时也很可能采用了不同的切法。
薄造厚造角造直刀切法。
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