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1
Remove the sliminess of the skin using a kitchen brush.
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2
It is easy to remove the silver-coloured scales using a kitchen brush.
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3
Rinse the fish well.
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4
Cut the upper part of the fish for grilling with salt because the belly has nice fat and gelatinous substance.
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5
Run the tip of your knife along the back bone of the fillet.
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6
Run the tip of your knife along the rib bone.
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7
Run the knife along the bone several times to remove the flesh from the bone.
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8
The tail doesn't have much flesh so grill it with salt.
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9
Again run your knife along the bone.
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10
Slowly!
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11
I separated the flesh from the bone.
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12
Do the same at the back.
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13
Cut off the tail and grill it with salt!
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14
Deep-fry the bone to make crispy bone chips.
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15
I separated two fillets and a bone.
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16
To prepare for grilling, sprinkle both sides of the fish with salt.
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17
Chill in the fridge for about 1 hour.
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18
Cut the bone into bite sizes and deep-fry to make crispy bone chips.
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19
The fish was delicious!
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20
Slice the onion lengthways very thinly and soak in water to garnish the dish.
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21
Spread sliced onion over your serving dish.
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22
Place a shiso leaf on your palm and slap it to bring out its fragrance.
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23
Place them on the sliced onion.
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24
Slice the fillet diagonally into 1.7-cm thickness.
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25
Arrange the sliced fillets on top of the vegetables.
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26
It is done.
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27
The skin was very crunchy!
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28
If you buy largehead hairtail sashimi from fishmonger they always remove the skin so you can't try it.
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29
I like it on the fish!
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30
We will have the sashimi with scallop and chicken from Hokkaido, daggertooth pike conger rice in soup made Hiroshima-style, and Shizuoka-style chorizos and fishcake.
