真鯛の煮凍り

富山湾の鰺釣りの外道で小さな鯛を5枚釣りました。2枚はリリースしたけど、電動で上げて3枚は内臓が出てしまったのでリリースしても死ぬので持ち帰りました。あんまりにも小さいので料理はどうしようもない、と思ったら丸で茹でて僕の大好物「煮凍り」を作りました。おいしくいただきました。

Whilst chumming for Japanese jack mackerel in Toyama, as bycatch I took five red sea bream: the so-called ‘King of the Sea’ here in Japan. However they were but babies, no more than 15cm or so in length, and release size. Sadly, three of them suffered from decompression of their swimbladders, resulting in certain internal organs being forced out of their body. Since these fish would without question die, I kept them to consume at home. Red sea bream is a delicious fish, regardless of the size, but since these were too small to eat as sashimi or grilled, I instead slow-boiled them whole and made a dish known in Japanese as nikogori. The bones are rendered from the fish to make a rich broth into which the flesh of the fish is added, along with a little sake and soy sauce, then the whole mixture poured in a shallow glass dish and refrigerated. As the mixture cools, the collagen from the fish bones and skin congeals to form a solid jelly, that is rich and luxurious in texture. Cheaper and more ordinary restaurants make a version with stingray or conger eel that is artificially hardened with animal gelatin: made from sea bream, this is a highly prized dish that commands a high price in restaurants. It is a most pleasant foil to cool sake or wine.

nikogori.jpg

6 responses to “真鯛の煮凍り

  1. If you aren’t going to translate the entry, at least write what it is in English for us slow folks!

  2. Amy:
    I added some English explanatory text, just for you.

  3. Thank you Adam! Gomennasai for being a horrible selfish English speaker:(

  4. Are you kidding? “as for you will cook how it is not…You are tasty.” All your entries should end telling your readers how tasty they are!

  5. Yes, for the vorarephile within all of us.

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