How do sushi chefs get that melt-in-your-mouth texture for certain fish?

[supermax_thelion1]

I’ve noticed that when I get sushi at high-end places, certain fish just have this buttery, melt-in-your-mouth quality. Is it more about the fish selection, the cutting technique, or some secret preparation method? Would love to know how this is done!

 

[AstroNerd23]

It’s a mix of both! The buttery texture comes from high-quality fish, often fattier cuts like toro (fatty tuna) or salmon. But the cutting technique plays a big role too—slicing the fish against the grain and thinly enhances that melt-in-your-mouth feel. Some places may age the fish slightly to deepen flavor and texture as well.