Filleting it is easy.
Whatever knife longer than 180mm works fine. (i used 270mm yanagiba.)
Skinning is difficult.
Never even try sukibiki unless you are pro.
Cutting it in similar size requires tons of practice.
The hardest part of this hobby is keeping fish alive till i bring them to my place.
by Particular_Ticket964
8 Comments
I learned hirame first, so now if Karei ever comes in, I have to flip it over and pretend the bottom is the top. I cannot comprehend the mirroring
Do you eat the fish directly after killing it or do you freeze it before hand? I realize that this is a fish that’s been kept alive in a tank it has a much (any?) less likelihood of having parasites but I find different people that have different rules for how they approach this. Freezing fish whole (guts in all) and then thawing and filleting, filleting then freezing, and finally just eating it directly from the water.
Yes! First fish i learned to fillet, from my mom back when I was a kid long ago.
Absolutely delicious! The springy yet chewy texture, the subtle flavor… absolute banger.
I miss it so much!
Look up ike jime. All catch and eats, I dispatch and bleed right away. Then we put them on ice for the trip home.
Rather than keeping the fish alive in a small tank and bringing it home, it is better to kill it immediately after catching and cool it in ice water, as this method preserves the flavor better. Whether or not to bleed the fish or perform nerve removal depends on the species of fish and the time it will take to bring it home.
Beautiful plating. Is that the nelly in the middle?
What fish is this?
Nice rack