【なぜ失敗する？】刺身を綺麗に盛り付けるコツ【柵の取り方】

【なぜ失敗する？】刺身を綺麗に盛り付けるコツ【柵の取り方】

This should be facing this side. Sushi is made like this. This is the center. I will explain how to serve sashimi from now on. I often get the question, “I’m having trouble serving sashimi.” I will teach you how to serve sashimi well. First of all, please cut the sea bream. There is nothing special in the process of carving this out. Take the scales, take the internal organs, and cut into three pieces. This is a natural sea bream. Look at the tail and face of this. Then you can understand whether it is a farmed sea bream or a natural sea bream. Cultured sea bream does not have a straight tail. This part of the farmed sea bream is bent. Natural sea bream looks better. In addition, the water depth of the farm is shallow. Therefore, the sea bream may get tanned and not have a beautiful pink color. It’s February now, and spring is coming soon. And the beautiful natural pink snapper is called SAKURA-DAI. In the fall season it is called MOMIJI-DAI. Both SAKURA-DAI and MOMIJI-DAI are beautiful pink sea breams. Cultured sea bream is not called SAKURA-DAI or MOMIJI-DAI. There are also many restaurants that call farmed sea bream SAKURA-DAI or MOMIJI-DAI. There is no rule on how to call it. Therefore, it depends on the morals of the person who sells the sea bream. Some people will only take scales up to this point. Scales are found not only on the body, but also on the face and around here. Removing the scales so far will make it easier to cook. So please remove the scales to this area. Finally, use a kitchen knife to check for any remaining scales. Then cut off the head of the sea bream. First, cut it with a knife along the belly fin. Then cut off the bone along the line of the bream’s head. There are internal organs here. When the gallbladder called NIGADAMA is crushed, the bitterness shifts to other parts. Please put a shallow knife on the belly. Then, cut deep above the middle bone with a knife. There are ribs here. At this time, be careful as cutting it strongly will damage the internal organs. Here are some things to keep in mind when cutting the middle bones of hard-bone fish. Please use the base of the kitchen knife. The kitchen knife is thicker at the base. By cutting at the base of the knife, the knife will last longer. If you use the base of the knife, you can cut off the head of the sea bream with a light force. Insert a knife from the belly of the sea bream and pull out the internal organs and head together. There are small ovaries and milts in the belly. My recommendation is to bake the milt and eat it. In addition, the ovaries of sea bream can be cooked and eaten. There is a peritoneum here, so cut it. Blood will come out from here, so wash it thoroughly. This is a sea bream that lived until this morning. And there is such a notch in the tail of the sea bream. Cut the tail along this line. The tail also contains the body of a sea bream. This part can also be baked and eaten. Cut off the excess part like this. Use this head part to get the soup stock along with the middle bones. Please wash the body of this sea bream. Wash the internal organs of the sea bream and wipe it thoroughly. Then cut this into three pieces. How long do you think you should wait for sashimi of sea bream? I will omit the method of aging this and the texture of sashimi this time. If this is a 1kg sea bream. Please wait 12 to 16 hours. In the case of sashimi, if you wait that much time, this will improve the texture. I think it tastes better if you wait that long. Sashimi and sushi have different definitions of good fish condition. When eating as sashimi, it is better to eliminate the texture. If you want to make it sashimi, it should be chewy. If you want to make it sushi, please wait about three days. That is more compatible with white rice. When making fish into sushi, it is better to wait a few days to eliminate the texture. Experience this many times and find a delicious way to eat. Then take the abdomen and the middle bone. Natural sea bream may have a slight protrusion on this side. Some natural sea breams do not have this. This is often the case with sea breams where the water flow is fast. Get rid of your abdomen. Float the ribs on the other side of the knife before removing the abdomen. Please remove the abdomen so as not to scrape the body of the sea bream. Cut it out like this, not just once, but in several steps. There are places where the peritoneum remains. Take this peritoneum like this. Make this middle bone a line and cut it. The peritoneum may remain after cutting it. The peritoneum can be removed in this way. As you can see, there are occasional peritoneum around the holes. If you find it, remove it. Cut in half along this line. There is no problem with using a special tool for removing bones. In that case, the body becomes rough. For sashimi, cut it off like this. Next, let’s remove the skin of the sea bream. It is important to remove the skin of the sea bream and complete the sashimi. I explained a lot in other videos how to cut this into three. Those videos explain how to make sashimi. Most people find it difficult after cutting the fish into three pieces. The process of cutting the fish into three is easy. Set aside the boundary between the fish body and the skin. When removing this skin, the skin may remain. Remove the remaining skin with tweezers like this. This part is called ENGAWA. This part is a little different. This part is the muscle part. If you want to make sashimi, please remove it. When making sashimi, this part is not suitable. So let’s cut off this part first. This can be eaten, so please eat it separately. For me, this appearance determines the degree of perfection. If you make a mistake when removing the skin, this will look bad. Also remove the skin on the ventral side. There is a way to remove the skin. I’m not very confident in removing the skin. First of all, please use a knife that cuts well. If you apply force to the bottom, the skin of the fish will be cut. So slide the knife blade horizontally. If you move the knife in this way, you can remove the skin well. The silver skin does not remain on the back. Whether or not there is this silver skin is the point that looks beautiful. Please practice this a lot and acquire the skills. If any skin remains on the ventral side, remove it. If a lot of skin remains, remove it like this. If the skin remains like this, it looks beautiful when served with sashimi. It is important to remove the skin firmly. Why does it look so bad? Next, I will explain how to serve sashimi neatly. I’ll explain why this looks bad. The shapes of this sashimi are all different. If all the sashimi shapes are different, it will look bad. There is also a way to serve fish with different shapes. It is an image when serving blowfish sashimi. In the case of the arrangement method, set the center and make it into a circle. The center in this case is this side. This is centered around this blue color. If the center is wrong, it will look bad. These two are the factors that make the presentation look unattractive. I made this video to prevent this. This has a different shape on the belly and back. The ventral side has a narrow tail and the head is wider. Since it contained internal organs, there is a thin part. It is difficult to make the fillets the same size unless the overall shape is the same. First, let’s leave the body on the ventral side once. If you want to serve in a circle, use the fish meat on the back side. It is easy to make sashimi on the back side because the shape is the same. First of all, please understand that the back side and the ventral side have different shapes. When making puffer fish sashimi, please be careful about the shape. If the sashimi has a different shape, it is difficult to serve. Serve sashimi on this plate. As for the method of choosing a plate, choose one with an easy-to-understand center like this. If you don’t have a round plate, choose a square plate. In the case of a rectangular plate, it is difficult to serve. It looks beautiful when the outer circumference of the sashimi is lined up in a circle. Even for square plates, it’s easy to arrange them in a circle. With such a rectangle, it is difficult to arrange it in a circle. For example, if you center it here, it will be arranged in an oval shape. If you are not familiar with it, choose a round plate or a square plate. It is easier to serve sashimi on a plate with a fixed center and outer circumference. I will summarize the story so far. First of all, the body on the back side of the fish can be cut cleanly. Also, a round plate is easier to serve. Let’s cut this into fillets. Please remove the piece of the edge. You can eat this as a tasting. The thickness and size of a piece of edge cannot be adjusted. Please use this for tasting. Start cutting from here. The back side is also well-sized so it can be easily cut. You can easily cut it without worrying about this. Serve the sashimi on a plate while cutting. Align the edge of the sashimi with the center of the plate. Then straighten the sashimi. While using a kitchen knife, shape it like this with both hands. Then you can make the shape of the fillet look beautiful. Place the fillet on the plate and turn the plate a little. The reason is to make the movements of the left and right hands the same. If you do not move the plate, the movements of your right and left hands will be different each time. Always make the same movement for your right and left hands. After cutting the sashimi, place it on a plate and repeat this. Place the sashimi so that it is straight from your point of view. You can also see the shape of the outer circumference by serving about half of the sashimi. If the shape is irregular, please correct it at this time. Please arrange it so that it looks like a beautiful circular flower. If you cut the sashimi, the knife will get dirty, so put the cloth here. Clean the knife like this before cutting the fish. After preparing the outer circumference, stack the fish fillets in this way and serve. When arranging in this way, the inner circumference becomes smaller. Adjust the size by changing the angle at which the fish fillet is cut. This is difficult until you get used to it. So practice again and again. It would be ideal if the sashimi could be served in this way. I will omit the story of the fish head and the fiber of sashimi because it is deep. Today, I talked about serving sashimi using the back side of the fish. The ventral body is easiest to cut in the SOGIZUKURI way. I will introduce SOGIZUKURI. SOGIZUKURI may be different from the previous method. While cutting the serving method, I served the fish meat on a plate. In the case of SOGIZUKURI, first cut the sashimi into multiple pieces like this. Next, serve on a cutting board like this. And fold it like this. As a result, it doesn’t matter if the size of the fish fillet is different. This will make it look better. The body on the ventral side of the fish is difficult to use. So let’s serve it as SOGIZUKURI. It is important to get used to this kind of work. So please enjoy this. I like the arrangement of SOGIZUKURI like this. Please serve it like this and eat sashimi. That’s it. Please subscribe to my channel.

板前が刺身を綺麗に盛り付けるコツをご紹介します。

【関連商品】

■動画で使用されている丸皿
https://ginzawatari.thebase.in/items/33262258

■ウロコ取り
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■骨抜き
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■盛り箸
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【関連動画】

■刺身の切り方の種類

■マグロの筋の切り方

■刺身の盛り付け例（1〜3人前）

■刺身の盛り付け例（4〜6人前）

————————————————
■目次
0:00　刺身を綺麗に盛り付けるコツ
0:12　今回の動画の狙い／概要
0:33　★鯛の捌き方
0:50　　天然と養殖の違い
2:35　　鱗を取る際のコツ
3:11　　頭の落とし方のコツ
5:15　　内蔵・血合い・尾の処理
6:42　★鯛の3枚おろしの仕方
7:09　　刺身にするまでの熟成期間
7:40　　刺身と鮨の身の違いは？
8:45　　尻ビレのコブについて
9:19　　腹骨・腹膜の処理の仕方
10:45　　刺身用の身の柵の取り方
11:15　　皮の引き方と柵の形（背中側）
13:15　　皮の引き方と柵の形（腹側）
15:38　★刺身が綺麗に見れない理由
17:17　　背中側と腹皮の柵の形
18:00　★背中側の柵の切り方
19:00　　皿の選び方
20:40　　柵の端の切り方
21:14　　切り方と盛り付けのコツ
23:25　　さらしの使い方
25:03　　背中側の刺身の盛りつけ【完成】
25:10　★腹側の柵の切り方
26:53　　腹側の刺身の盛りつけ【完成】
————————————————

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【渡利の店舗営業についてのお知らせ】
2020年10月1日に青山（渋谷宮益坂上）にて「鮨 渡利」を開業致しました。

店舗での営業、出前、ケータリングと皆様のニーズに対応できるお店にできればと考えております。現在は予約のみ（個室のみ）の営業となりますが、少しでもご興味持っていただけましたら、お気軽に問い合わせ下さい。

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■12種24貫　鮨の折詰 1.6万円
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（ご予約の場合、氏名、希望日時、人数をお知らせください。） #銀座渡利

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