Kakeru’s Fish Cooking

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

Hi! Everyone.  Thank you for viewing my blog.   I will introduce delicious fish dishes from cooking. The first dish is chopped horse mackerel with miso.   All the fish I'm going to introduce were caught in Enoshima.  And it's a dish I made. Understand this about me : I can handle fish. There are three horse mackerels used in today’s dish.   These fish can be caught all year round, but  they are especially delicious in summer.  First, remove the fish's head and the internal organs and wash thoroughly. Next, cut the fish into three pieces and remove the center bone.  If you handle it slowly, the fish will warm up and the freshness will decrease, so it is important to handle it quickly.  If you put too much effort into it at this time, you may cut your hand, so please be careful! After you cut into three pieces, chop the fish into small pieces.  Finally, add green onions, ginger, miso, soy sauce, and myoga ingredients. It's a relatively simple dish and it's very delici