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1
I caught a scorpion fish this time.
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2
The one I used in this recipe was 30 cm, which was slightly bigger than a standard scorpion fish.
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But I caught an even bigger, 40 cm one as well.
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Aren't I lucky!
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5
?
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First, remove the scales!
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I removed the innards and gills on the beach before we came home.
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Apparently, using sea water to clean the fish makes it stay fresh longer (according to my fishing mentor).
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9
My mother asked me to make her hire-zake (hot sake with fish fins)....
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10
So I cut off the fins with kitchen scissors.
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11
Just leave them to dry out.
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12
Fillet the fish into 3 pieces, placing your knife along the spine of the fish.
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13
Please take a look at the Ishidai (striped beakfish) version, or Mejina (rubber fish) version for detailed instructions.
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14
First, fillet the fish into 2 pieces.
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15
Cut off the fillet still attached to the spine to make the 3rd piece.
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16
Place the knife along the stomach bones of the fish, and cut diagonally to remove the bones.
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17
Is the skeletal structure of scorpion fish different from the others??
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18
It's incredibly difficult to prepare this fish.
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19
So that I can make large fillets, I didn't cut off the smaller bones in the flesh.
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Instead, I pulled them out with fish bone tweezers.
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Next, we will peel off the skin.
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22
I was able to peel off the skin very nicely.
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Unlike it's appearance, it has a beautiful white meat, hasn't it?
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When you slice sashimi, you will end up with some off cuts.
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Then arrange the off cuts as shown in this photo.
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26
Roll them from one end to make a rose shape using chopsticks.
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27
Finely julienne the daikon radish for garnish.
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28
I used the shiso leaves that I stored using the user gu-gu's secret trick to keep shiso leaves to last longer.
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29
Place the fish rose from Step 11 in front of the sashimi.
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30
It's delicious with wasabi soy sauce, but vinegar miso is also good!
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31
This is sashimi of the 40 cm scorpion fish that was shown in the photo in Step 1.
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32
I took it to a restaurant so that they can cut it up for me.
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Because it was so big and freshly caught, the meat had a rather crunchy texture.
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34
The sweet vinegar miso mentioned in Step 14 goes well with this kind of fish meat.
