【念願】1000年に1度しか出会えない「幻の魚」を手に入れました！

【念願】1000年に1度しか出会えない「幻の魚」を手に入れました！

We’ve received a very rare fish, so we’re making another emergency video. President, isn’t that right? I found it at the market yesterday, but I was in a rush and couldn’t buy it. However, it’s still there today , so what a surprise! What a surprise! Hello, this is Mori from the fishmonger. So, what day is it today? So, today I ‘d like to introduce a fish that only appears once every 1,000 years. It ‘s called the Sennen Tai (Thousand-Year Snapper). What a simple and wonderful name. The name is unique, isn’t it? When I first heard it, I thought it was a fish that lived for 1,000 years. No, it’s not a coelacanth. It doesn’t refer to its lifespan. It refers to its rarity. It’s rarely caught in Honshu. It seems to be caught occasionally in subtropical regions and warmer areas. It’s said that in Japan today, it can only be caught in warmer areas like Kyushu. Because it’s so rare , it’s highly sought after when it arrives in the market, earning it the maximum rarity rating of 5 stars. This fish is said to grow to around 32kg and 35kg. A 90cm fish is about the size of an outstretched hand. In Nagoya, it would probably fetch about the same price as the high-end grouper. Have you ever wondered why it came to Nagoya? I’ve received requests to use it at celebratory events. It’s an auspicious fish. Its name means “1000 years,” after all. It would be perfect for weddings! Using Sennen Tai in grilled salted or salt-baked sea bream dishes would be an extremely special celebration. It would be great if you understood its meaning. It’s a once-in-a-millennium encounter, like Orihime and Hikoboshi, and it represents a once-in-a-millennium encounter. I highly recommend it for weddings. Actually, this isn’t wild-caught fish. It’s farmed. Apparently, this is farmed Sennen Tai. It’s currently a little over 1kg. While wild fish can be larger, farmed ones seem to be about this size. But it’s still a manageable size. It’s about the same size as a regular red sea bream. But why are they so rare? Apparently, their ecology isn’t well understood. Its season is unknown, but it’s said to be in summer because it inhabits warm waters. Judging from its pattern, it appears to be a member of the genus Lutjanidae (family Lutjanidae). Yes, I think it’s in that family. It’s called “ayakari tai,” meaning “sea bream.” It seems adding the word “tai” (sea bream) to the name helps it sell for a higher price. The same goes for golden-eyed snapper. But when the president told me the price per kilogram, I was surprised. That’s a high price range. It’s quite a big deal. Just between you and me, I looked it up online and found a consultation, so I’ll let you know: It’s apparently 10,000 yen per kilogram. This one weighed about 1.2 kg. So, even purchasing just one of these would cost more than 10,000 yen. It cost about 10,000 yen. Wow…! It’s a super-luxury fish. Since I’ve come across such a fish, something seems likely to happen again. Could this once-in-a-millennium price boom be happening again? Did you see the video about the new Pacific saury the other day? Shortly after that video, President Trump lowered tariffs… to 15%. Yes. The Nikkei average rose significantly. I think it rose by about 1,400 yen. It did. Right on the day I posted the video. That’s right. The president’s big prediction came true. A once-in-a-millennium market boom is coming! So, I think you’re all curious about the taste of this Sennen Tai today, so let’s get started by filleting and cooking it. Thank you. Well, Sennen Tai, please take care. The gills are bright red. It’s so beautiful. Is it the Tsumoto method? It’s amazing. This scale remover is great. I like how the scales don’t fly off. It doesn’t feel like I’m doing the work of a fishmonger, but the process is done quietly. This is great for doing at home. This is a scale remover from Gamakatsu. It’s amazing. It’s not a particularly fatty fish. It’s not. It seems a little thin overall. I think it ‘s thin. There’s liver, too. Yes. Excuse me then. It’s a little thin. It feels thin. The tail has been removed. The flesh is firm. You can tell it was alive. We’ve sold them! Look at this whale knife. The finished product has arrived. Look at this. It’s a whale mark. That’s it. Is it engraved? Shall I stamp it again? Yes, I’ll try it again. This is it. Yes. This is fine. Did it go in with such weak force? I think it went in, but it’s double-stamped! No, I think it’s fine. This is no problem at all. This is a special version. So, someone will receive the special version. Thank you. It went in. Yes, it went in. It’s double-stamped. Is this the one I stamped? Ah, but it’s not. It’s not. The line isn’t doubled. Someone will receive one with the stamp I stamped. Please let me know if it’s double-stamped. “Mori Asana” is engraved on the back. They sold out in an instant. How many were there this time? 150. But I don’t think they can make any more. All of these knives are hand-cut from a single piece of wood, shaped and sharpened, and then grilled and shaped. It takes a long time to make one. It’s called forging. Is the president to blame? Kidney? Liver. What do you think? What’s the texture of this flesh? It looks a bit like rockfish. It’s not like a rockfish or a sea bream… it’s a little reddish. I drained the blood, though. You’re right. But the flesh is very tender. It has a chewy elasticity. It might be a grouper or a grouper. That might be it. This type of fish is delicious no matter how you cook it. I think it would be great steamed. Shall we steam it in sake? Sake steamed, sashimi, or grilled with salt. How about grilling the collar with salt ? Let’s steam this in sake. Use soaked kelp and sprinkle a light amount of salt. Add sake. Cover loosely with plastic wrap. Steaming is super easy. Steaming fish in the microwave is foolproof, so give it a try. Even if you live alone, you can do this. Microwave it like this. It takes about 4-5 minutes. However, this varies depending on the size of the fish, so I recommend starting with 3 minutes and then checking the results in 1-minute increments . For today, I’ll start with 700W for 3 minutes. The steamed Sennen Tai sake is complete! It’s simple, made with just kelp, sake, and salt. You can also add a little ponzu sauce to taste. Now, remove the skin for sashimi. This is easy to remove. Cut the sashimi. The flesh is beautiful. Done. Osumi. Sorry there are no garnishes like shiso leaves. Now, grill the collar. Starting with the skin side. Then the bones. Sprinkle with salt. Now, remove from the heat. The fat is coming out! It releases quite a lot of fat when grilled, it’s amazing. Now, it’s finished. Today, I’ll be thanking the fish again. This is my first time! Yes, it’s my first time. Anyway, today we’re celebrating Sennen Tai, so let’s toast to this once-in-a-thousand-years encounter! Thank you. Hakushu is delicious, after all. Shall we start with the sashimi? Let’s start with the sashimi. Let’s eat. Let’s eat. Simply with soy sauce. Hmm? Hmm? It has a nice crunchy texture. It’s chewy. It’s crunchy. It’s chewy and has a strong umami flavor. It tastes like it’s been cured with kelp. Ah, that’s true! It’s rich. It has a strong flavor. Yes. This is delicious. It’s delicious. It’s a little different from rockfish and others. I don’t feel it has a lot of moisture. It felt sticky when I was cutting the sashimi, but wasabi goes well with it. I don’t know. It tastes like something I’ve eaten before. It’s sweet. Tilefish! Is it a little less moist than tilefish? Tilefish sashimi looks like this. It looks similar. Is this Sennen Tai? I’ll try grilling it too. The skin is beautiful. That’s right. It’s sticky. Grilled it is also delicious! This tastes like grouper. The texture of the flesh certainly resembles that of grouper. But it has some fat. You can really taste the fat when it’s grilled. The skin is delicious. You’d be missing out if you didn’t eat the skin. It’s delicious. It’s the part with the belly bone. It’s a high-quality fish, so you want to make sure you eat every last bit. Delicious. Fish is delicious. Delicious! It’s a taste I’ve never had before. Yes. I think it’s better grilled than simmered, as it has a strong flavor. Yes. Sake steamed fish is definitely delicious, right? I think so. Here you go! The flesh is so fluffy. Steamed fish tastes better after all. There’s no need for ponzu sauce. Yes. President, which one was the best? Sake steamed. The flesh of the sake steamed fish was so fluffy. The best dish this time was the sake steamed Sennen Tai. Sennen Steamed. I prefer grilled. The skin is so delicious. I agree! I think these parts, the bones, of fish like Sennen Tai are always the most delicious. Would head be tasty if boiled? Do they have eyes? I think they do. Dig them up and eat them. They’re completely different from golden-eyed sea bream. Golden-eyed sea bream has a bit more moisture. So they’re more like groupers. Do Sennen Tai live deep in the water? I don’t think so. Where do they live? They’re not a fish that lives that deep, are they? They’re even farmed. The belly was normal, so I assumed it came from normal waters. It was delicious. So, today I came across a freshly caught Sennen Tai (thousand-year-old sea bream) at the market. I’d never seen one before. 1000-year-olds may not have been such an exaggeration back then. But since the president encountered it after 65 years, it must be a 65-year-old sea bream. I’d never seen one before either. Maybe it’s because of improved logistics, but I imagine it was hardly available back then. This time it was farmed, but next time I’d like to encounter a wild one. If it’s 1000 years old, how many years do it have left? I think I only have about 35 years left. I don’t know, with someone as determined as the president… but even with determination, isn’t 100 years the limit? So, the question is, will I be able to find it in the next 35 years? If the president doesn’t find it, I’ll carry on his wishes. You’ll need a will. Shall I write one? I’ll make sure to make a proper offering. Yes. Please write that you waited 100 years but didn’t find it. Next, I hope Mahi-chan and others will continue to pass on the tradition. It really does seem like it would take a thousand years. But it’s actually a fish that’s commonly eaten in subtropical regions. Apparently it’s common in really warm places. The Japanese are amazing. I think the person who came up with the name is amazing. It tastes great, of course, but the name is excellent. It’s a name, isn’t it? The etymology is amazing, as it suggests that you might encounter it once in a thousand years. It was delicious. It was a feast. Thank you. So, this is the end of today’s video, but if you haven’t subscribed to my channel yet, please do. Maybe there will be another rare fish next time…? I’d like to try and find it. Why don’t you ask viewers to tell me if you find any? That’s right. If there’s a fish you want me to fillet, please leave a request in the comments. I’d be happy if you could tell me about a fish like this. Thanks. So, thank you for watching today. Bye-bye. Is there such a thing as a perpetual sea bream? Perpetual sea bream. It’s a perpetual sea bream. Is there such a thing as a perpetual sea bream? Is it something that lives for tens of thousands of years? Maybe it’s in the tens of thousands.

●魚好きを増やす！寿商店ファミリーサロン
田植えイベント、オリジナル日本酒をつくるイベント
日本酒宴会などイベント目白押し！
▼魚好きなメンバーの加入まっています！▼
https://www.kotobuki-salon.fants.jp/

●「魚屋の森さん」YouTubeメンバーシップ！
https://www.youtube.com/channel/UCLSyez-Jurmgoj-MlUuPYVg/join

▼寿商店ってこんな仕事してます

▼名物イベント「魚屋の朝市」についてはこちらの動画をどうぞ

～～～

———
🐟お魚お取り寄せはこちらから
https://shop.s-kotobuki.co.jp/

🐟森さんX
https://X.com/asana1220

🐟森さんInstagram
https://www.instagram.com/asanamori/

🐟寿商店X
https://X.com/KotobukiShowten

🐟寿商店ホームページ
http://www.s-kotobuki.co.jp/

———–

★お仕事のご依頼、取材のご連絡先
kimittsu.media@gmail.com
（「株式会社寿商店　YouTube事業部」宛）
※該当の内容以外についてはご返答ができません、ご了承下さい。

—————-
●寿商店　運営店舗一覧

【魚屋の台所　下の一色　本店】
〒460-0007　愛知県名古屋市中区新栄1-49-18

【魚屋の台所　下の一色　ニシキ店】
〒460-0003　愛知県名古屋市中区錦２－４－１１　１～３F

【下の一色魚市場　セントラルパーク店】
愛知県名古屋市中区錦3-15-13 セントラルパーク B1F
●地下鉄栄駅から直結　　TEL：052-228-7796

など　他店舗情報はこちらから▼
株式会社寿商店HP:　http://s-kotobuki.co.jp/

※店舗へのプレゼントの送付などは固くお断り致します。

Thank you for watching my channel.
My name is Asana Mori. I am fish dealer and run sushi restaurants (SHIMONOISHIKI) in Japan.
I would like to introduce Japanese Japanese fish cutting skill and fish food. I’ll also be sharing with you the many home cooked recipes that I’ve loved cooking and eating myself at home with my family.

Hope you enjoy watching the videos!

🔔 Subscribe to the channel for more deep dives into Japan’s seafood world!
👉 https://www.youtube.com/channel/UCLSyez-Jurmgoj-MlUuPYVg

📱 Follow us on social media:
X (Twitter): https://X.com/asana1220
Instagram: https://www.instagram.com/asanamori/
Company Official X: https://X.com/KotobukiShowten
Officail site:　http://www.s-kotobuki.co.jp/

For more information about our restaurants, please visit
http://www.s-kotobuki.co.jp/index_eng.html

#魚屋の森さん
#魚屋
#魚料理
#釣り
#日本酒
#seafood
#fishcutting
#Japanese