Karei Cookery

kitchen1.jpg The fish on my chopping board. The two deep cuts in the fish I did on the boat to drain the fish of its blood.

うちのまな板は34センチ。魚拓をとるために船上で魚のうらにナイフを入れて血抜きしました。 マコガレイは血が多い魚なので血抜きしておくと味を何倍もアップ。

slice.jpg One fillet cut from the fish.

1枚おろしたところ。白身魚といっても脂のりがすごい。さすがに三陸の魚さん。これから皮をひいてラップして低温で熟成させます。2〜3日めが食べごろかな。

sashimi.jpg Sashimi, including the hallowed engawa

盛りつけはいい加減ですがマコガレイの刺身です。真ん中は夢のえんがわです。熟成させると身が柔らかくなって甘みが出ます。ワサビ醤油でいただきます。

engawa.jpg Another serving of sashimi, with engawa and Sanriku wakame on the side.

刺身のえんがわ、身、三陸ワカメです。

hone.jpg I wind-dried the leftover bones of the fish. These will be deep-fried later.

捌いたあとでカレイの骨を塩水につけて干しました。冬ですから一昼夜でカリカリ。これを揚げるをほね煎餅できます。

2 responses to “Karei Cookery

  1. Misete Oishi desu yo! The fish looks gorgeous. What do you do once you fry the bones? There is a fishing store near my job and they have fish imprints on ink and rice paper, have you heard of this before?

  2. Yes here in Japan that is called ‘gyotaku’. I have a number of them up in my place. I’ll take a photo for you some time.

    The fried bones are eaten. With a cold beer to assist them.

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