Bonito Dish

The fish I'm going to introduce today is bonito. Bonito is called “Katsuo” in Japanese. There are many kinds of bonito, and you can see them sold in shops. This fish has three black lines on its surface. One weighs about three to five kilograms. It's very heavy.

Unlike the horse mackerel I introduced last time. This time, it is heavy fish, but it tastes soft. so it is easy to handle. If you don't make a mistake in the procedure, it's easy to handle!

https://drive.google.com/file/d/1NVLafjqudEI7rtC2GDZdP8l7vWFRM4La/view?usp=sharing

First, the parts other than the black lines on the surface of the body are hard leather, so shave them off. Cut off the dorsal fin. Then cut off the head of the fish and remove the internal organs. 

Next, cut the fish into three pieces and remove the

center bone. Then cut the fish in half.

The trick is to cut it quickly at once without putting a knife in it many times. Then the cross section of the fish will be very beautiful as shown in the third picture. This fish cannot be eaten if it is not fresh, so even if it fails a little, it is recommended to cut it quickly. Also, fish that swim all the time are red. The more motionless the fish, the whiter the flesh is. An example of a red-fleshed fish is tuna. 

Fish with red flesh have a lot of blood, so wash them thoroughly.

And finally, cut the bonito into bite-sized pieces and arrange them beautifully. It’s done. This is bonito sashimi.

I think what you all know is Shared Bonito slices.

It is called “katsuo no tataki” in Japan. Cut the fish in half as in the picture above and grill it with a skewer.

 You can do it at home with a  cooking stove, so there is no problem. Don't dry your clothes in the room because they smell bad. After roasting, soak the fish in ice water to cool off the heat. Wipe off the water, cut it out and

arrange it. After put the seasoning on it.   

Be sure to watch YouTube "気まぐれクック”, which handle fish.

Link→ https://youtu.be/3_mn1UYl8yU