I specialize in fish dishes but I cook meat dishes.

 




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Spanish Mackerel

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Hi everyone. Today’s dish is Spanish mackerel. This fish is called "さわら” in Japanese. Even in Chinese characters, it is called Sawara in spring in the fish section.  This fish is very delicious because it is season now. The fish weights between two and eight kilograms. It's very heavy. The length is almost one meter.                   I will introduce how to eat fish in season. There are two dishes. The first is grilled Spanish mackerel. This dish is made by grilled the skin of the fish. Grilled fish will tighten the meat and make it delicious. Also, please be careful because the fat comes out a lot when you grill fish. The second is Saikyo-yaki. This is fish pickled in miso, mirin, and sake. This dish is standard in Japan and is very delicious, so if you don't know it, you should try it.  The fish I'm picked  with here is what I caught, it's the result of fishing with my friends. There is also a YouTube video, so please watch ...
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Bastard Halibut

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Hi everyone. Today’s dish is Bastard halibut. This fish is called “ひらめ” in Japanese. Even in Chinese characters, it is called Hirame in flat in the fish section.  This fish is very delicious because they eat a lot of food to lay eggs from spring to summer. Bastard halibut tastes good over 50 centimeters. It is about one kilogram. Today, I will introduce two ways to eat Bastard halibut sashimi. The first is Sashimi. This fish is not greasy and tastes good. This fish is better suited for eating the original taste than for seasoned dishes. I tried arranging this sashimi in a flower shape. Soy sauce goes well with this sashimi. The second is Engawa Sashimi. Do you know what Engawa is? It is a muscle that moves the fins. It is a very delicious part where you can feel fat every time you chew. Engawa served at sushi restaurants is the same. I eat and compare which dish fish goes well with, so please ask me if there is anything you don't understand about fish.
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Yellowfin Tuna

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Hi everyone. Today’s dish is Yellowfin Tuna. This fish is called “きはだまぐろ” in Japanese. The fish was caught in a boat in the sea near an island called Niijima.The island is located 160 kilometers south of Tokyo. It was three and a half hours each way from a nearby fishing port. It took me about half an hour to catch the tuna, which is very tiring but fun. This tuna is a little different from the one you eat in sushi. Bluefin tuna (くろまぐろ) is used for sushi. The average yellowfin tuna caught around here is about 30 kilograms, while the bluefin tuna was about 100 kilograms. The tuna I caught is 20 kilograms, so it is still small. This fish season is from June to November. Many yellowfin tuna are used in canned sea chicken. It took me two hours to finish cutting the tuna. Today, I will introduce two ways to eat Yellowfin Tuna. The first one is sashimi. Compared to bluefin tuna, the amount of blood is smaller and lighter. So even though I don't eat tuna sushi at all, I eat this tuna sash...
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