【規格外】とてつもなくデカいアジを捌いて、巨大料理にする！

【規格外】とてつもなくデカいアジを捌いて、巨大料理にする！

We’ve got a really amazing fish. This fish has actually been number one on my ranking of fish I want to fillet since last year. Not that I want to fillet it, but rather, it’s number one on my ranking of fish I want to do a certain task with. [Music] Hello, this is Mori from the fishmonger. So, what day is it today? I went to Amami Oshima the other day. What I went there for was to swim with bluefin tuna. But then, I caught a different fish right in front of me. Today, I’d like to introduce that fish to you. Look! Do you know what this is? Assistant, do you know what fish this is? Of course I do. Even an amateur like you can tell? Yes, I know, I know. So, what is it? It’s the one that even anglers dream of. So, you know it, don’t you? It’s on TV, after all. Oh, I see. It’s called GT. Now, here’s a question. What does GT stand for? A certain big company president was talking passionately about this earlier. GT stands for great, and T stands for teacher. Are you MT? This is MT. MT called GT a great teacher. Yes. But at the end, he said maybe it wasn’t. Yes, it wasn’t. And it’s not funny. Sorry, President. I slipped up. While I’m here, I’d like to share some trivia about this fish. How many kilograms does this fish weigh? I think it was about 5.7kg. Wow! The GT they caught right in front of us probably weighed about 20kg. It was about half the size of a tuna. Yes, it was about half the size of a tuna. It looked about 25kg by eye, but the one here is a small one. So why did they give me this? This fish, called a GT, is actually a giant trevally. Many people know it because it swims in aquariums. The larger this fish gets, the less tasty it actually is. In fact, small fish, around 5kg, are considered delicious. Freshness and how it’s killed affect the taste, and it’s said that these factors affect the fish’s flavor. So, I received this small one. As a fishmonger, I want to make sure it tastes delicious. It seems like most people who catch GTs in regular fishing situations release them. I think they’re perceived as a fish that’s not particularly suitable for eating. They’re small, fresh, and I’ve heard that if they’re fatty, they’re fluffy and delicious when fried. I heard this from the aquarium director . Ever since hearing about it, I ‘ve been wanting to try butchering this fish. This time, my wish came true. It was truly a coincidence, wasn’t it? I’d never heard of such a thing. I had no idea so many GTs lived there. Amami Oshima is amazing. There are so many GTs swimming within sight. There was someone fishing right in front of me, and they caught a GT within 30 seconds of casting their rod. From there, they cast and caught GT, cast and caught GT… about five times in a row. What does that mean? “Cast and catch GT”? It means you can cast NTG, cast and catch GT. I see. So the GT eats it immediately after casting. Is it NGT or GT? I think that’s a slightly different meaning. So if you cast it and do a NGT, a GT will come. This fish is very aggressive. Let’s take a look inside its mouth. Here it goes. Look at these fangs. Apparently, they sometimes attack divers and other humans with these teeth. It’s scary. [Music] Because of their aggressive nature and their strong pull, GT fishing is popular in warm regions. I hear they’re often caught in Ogasawara and Okinawa. They’re known for their strong pull. They’re very powerful. [Music] And one more thing: they’re carnivorous, eating lots of small fish. So they’re at the top of the food chain. If a whale were to bite us, would we be swallowed? But whales only eat small fish. By the way, how many times has this fish retaken school? How many times do you mean? Isn’t that what “giant trevally” means? The “ronin” in “giant trevally” (giant trevally) is a play on the word “ronin” (giant trevally) and “ronin” (repeated university entrance exams)? But I think this fish is still young. It’s only 5kg, so it’s still young…maybe it’s only been one year? A 20kg giant trevally from Amami Oshima would be about 10 years old. That’s right. The reason this fish is only caught in warm places like Okinawa and Ogasawara is because it prefers warmer temperatures. I’ve never heard of it being caught in colder waters like Hokkaido. It rarely comes to Honshu, but I’ve heard of it being caught in the Pacific Ocean in the summer. I suspect it’s caught by fishermen in Izu or elsewhere. It’s a rare fish in Honshu, where we live . As I mentioned earlier, it’s not edible, so it’s not sold in the market. Even if it did exist, it ‘d probably be in an aquarium. This is why I’ve always admired giant trevally. Look at this. This is a giant trevally! Giant trevally is a member of the horse mackerel family, so it has a large giant trevally. I had it killed this time , so I’m a bit disappointed that it got cut off . I really wanted to capture the giant trevally’s giant trevally! Today, I want to make that dream come true and make the world’s largest horse mackerel fry. It looks like it’ll be huge when it’s opened. I actually wanted to do it with a 20kg giant trevally, but I didn’t have the space to fry it. So I settled on this one, the most appetizing size. So, today we’re going to fillet this GT and make a giant-flavored fly! Well, that’s it, GT. I’ll introduce you to the giant trevally. It has an amazing face. It seems darker than when I first saw it. At first, it was more like silver, or maybe golden. This is the giant trevally I’ve always wanted. I wanted to catch one. My wish has come true. Thank you! It looks so cool. I wanted to get the giant trevally first, but I’ll save that for a bit. Let’s try removing the head first. Should I make it the giant trevally, or should I just get the head? I’ll remove the scales. I wonder what it’ll look like… but it looks like a sea bream. The scales are smaller than a sea bream. It looks like this. Giant trevally are big. [Music] 5kg is pretty big, after all. It’s about the same size as yellowtail at this time of year. We don’t often use the sashimi method to remove giant trevally. Their scales are quite large. Wow! This is a rewarding job. My hands hurt! Just removing the scales is quite a job. Got it! Well, excuse me. It’s tough up to here. What is this? The innards are big. This won’t yield much. The head is big. There seems to be some fat. We’ll need a bigger knife. It should be cut with a saw. It’s big! Got it. Here we go… one, two, three! Wow! It’s beautiful, it’s a boy. It’s finally here. We’re finally getting the long-awaited sardine. I actually wanted to start with the tail. It’s big. Here we go! It’s big as expected! It’s really a sardine! It’s really a sardine… this. Here we go. Just a little bit more. Ah, we’re done. We’re done, ah, we’re done… [Music] From a distance, it looks like a mantis shrimp. What did you think? It’s amazing, President! It’s a sardine, and it has some amazing flesh. One more time. Look here. This is a giant trevally sardine! Let’s keep this. We don’t need it. The flesh is like that of an amberjack. This is my first giant trevally, a zeigo. It’s got a lot of fat on it. I think this is probably a good fish. Looks delicious, doesn’t it? It looks like amberjack. President, you’re looking forward to it, aren’t you? [Music] I’ll fillet it into three pieces. The flesh is pretty tough. And the bones are big. It looks delicious. How do you fillet it? I fillet it normally into three pieces. The flesh is tough. This part is big, so let’s cut it off. I cut the bone. It’s very tough! Sea bream is tough, but is it really this tough? If I use too much force, it will go into the flesh. I’ll continue filleting. This bone sticks out quite a bit. It’s true. It’s difficult. I did it. Look at this. It really sticks out. It’s almost like a sea bass. This is difficult… It looks like white-fleshed yellowtail. They say giant trevally have a sea smell, but what about this one? Let’s smell it. There’s no smell at all. Maybe it’s because the ocean on Amami Oshima was so nice. If you think of it as amberjack, it’s probably delicious, right? [Music] Maybe you could pickle it. It’s got some fat. Yes. Let’s eat. What do you think? It’s delicious! What? It’s delicious, isn’t it? Of course. If it was the belly part, I think it would be delicious. It’s really tasty! It doesn’t have the oily smell of wild amberjack. It doesn’t. It’s delicious! This is so delicious. You should definitely eat it. It’s so delicious. The flesh is of good quality, too. I’m sure it would still be delicious even if it was left to rest. Mmhmm. Why is it that GT is so tasty, yet people say it’s not tasty? Apparently it’s not tasty when it gets bigger. But this is really delicious. Apparently it’s best up to about 5kg. If that’s the case, this is the best. Yes. It’s been eating food. And it’s the same food as tuna. It must be delicious if it’s raised in a place with so many small fish. I was surprised. This would be great fried. It might be delicious. Let’s try it! After eating it with the president, I thought the flesh was still tough and crunchy, so I’m going to let it age a bit. I’ll dehydrate it for about two days, leave it in this crate, then open it up and make fries. So, good night. I’ve aged it for two days. Look, the texture of the flesh has changed. It’s sticky. However, the color has changed a little here, so I’m going to remove the skin. The skin doesn’t look very appetizing either, so I’m going to remove the skin and remove the blood, and turn it into a delicious fried fish. I’m going to remove the skin. I actually wanted to let it rest with the bone in, but I was glad that it could be eaten as sashimi. I thought it wouldn’t discolor because it was vacuum-packed, but it changed color quickly. Now, I’ll remove this part. Is it because it has fat that it changes color so easily? This part still looks nice. If I fry it like this, it will never get cooked through, so I’m going to open it thinly and stretch it out. That’s the strategy. I’m going to try opening the thicker parts like a folding screen. It’s starting to look like fried horse mackerel. [Music] I’m going to give one to the president. Will he be happy? Okay! Doesn’t it look good? Oh, it’s good. Fried horse mackerel of this size is amazing. I wonder how many centimeters it’s about. I’m going to season it. This is seasoned horse mackerel. Maybe GTs develop an odor as they grow. Is the fish smell a bait? The sashimi was also delicious, so I’m hopeful this fish will be good. Now, let’s dip the fish in the batter. It’s a mixture of egg, water, and flour. The batter is less likely to come off this way, so I’ll coat it thoroughly. It looks delicious. It’s like a jumbo cutlet. This is really big. Ta-da! It’s done. The dorsal and ventral sides definitely have different flavors, so I’d like to try both. Now it’s time to fry it. The temperature’s perfect! I bought new oil just for this. [Music] Now, let’s move on to the GT. He’s happy. He’s happy. I have no idea how long to fry it for. It’ll take about five minutes. Okay, that’s great! The belly part fried faster. Wow! It’s big, big, big!! It’s great! Next is the dorsal part. Oh, this one’s really big too!! I’ll put it on a plate. [Music] [Music] Ready, set, go! I wonder why GT fries are so delicious to eat. And so, my dream of a giant GT fry is complete! Ah! Safe. [Music] Now, President. Yes. Here you go! What is this? This is a dream-like, extra-large fried dish. It’s huge! It’s Waraji-katsu, a Nagoya specialty! What is this? Would you like some sauce? Tartar sauce would be great, too. Anything is fine, but this is incredible. This is the belly. Did you open the belly like a folding screen? Correct. That means you can get two from one side. Tada! I ‘ve never seen a horse mackerel like this! This is the back meat. Which one would you like to eat? This one for now! It’s so impressive. I remember there being a Japanese sweet like this. Not a Japanese sweet, but a cheap snack. I think it was called something like Big Katsu. I’ll try it. Amazing. It’s more hard than fluffy. Those muscles are amazing, as expected. Let’s go. Cheers. Yes. Ah… Ah, it’s delicious! It’s so delicious! This is truly the king of fried horse mackerel! Delicious! So moist. It’s delicious…it’s fatty. This is delicious. Do you have any mustard? It’s moist, probably because of the fat. What is this… Wow! It’s delicious. This is delicious. Yes. I think, for example, there are dishes like konbu-jime, sukiyaki, and kashabu-shabu, but wouldn’t it be okay to call it horse mackerel fry? What ? I’m saying that there should be a cooking method called horse mackerel fry. What are you doing! President, this is how you have to eat horse mackerel fry. Wow, it’s delicious! If you eat it like this, it takes about three days, doesn’t it? It ‘s delicious. It’s delicious. What is it? It looks like amberjack. This is really delicious. It’s well-opened. Isn’t it good? It ‘s good. It’s cooked through. Actually, I cook quite a lot of giant dishes. Are you watching? Fuji TV’s “Rumored Customer.” I think you should try this! I’ve been suggesting it for a long time, but they say there’s no GT. That’s why I’m doing it on YouTube. This is really delicious. It would also be delicious if you covered it with egg and made it into an egg-covered rice bowl. It has a bit of a chicken-like texture. It’s a tactic. This fish must have lived a robust life in the wild on Amami Oshima, right? For it to taste like chicken, I imagine it’s trimmed a lot of its excess fat. [Music] Normal GTs live in warm places like coral reefs, but the GTs on Amami Oshima feed on sardines and other fish. Their diet is different, so there’s no fishy smell at all. [Music] The key is the food. I see. It’s the fat. This is so delicious. Yes, it was surprisingly good. Some people rate GTs as tasty or not, but this is a giant trevally. So, the theory that this small GT is delicious is absolutely correct. I want you to try it. If you catch one, I want you to eat it. Conversely, I’d also like to try GT, which is said to have a fishy smell and be unpleasant . After all, this is best fried. The sashimi was also very delicious. Yeah. But I’d like to fry it. No, it was good. Surprise, it was your dinner. Since I brought it, it’s the other way around. I’m glad you liked it. Surprise. Do you sell it from a food truck? I’d like to smother it in eggs and serve it in a bowl. No, that’s what I said. So, today, I made my dream dish. It was a giant fried giant trevally. It was over 30cm long. I had R (Giant), A (Horse Mackerel), and F (Fried). What did you think? Does anyone want to try it? It was amazing. You can’t make this at home. It’s too delicious. You need a big fryer, and you have to catch a GT properly. The conditions are that it’s a GT that’s eating good bait. And you need skilled butchers. I see. So, it’s not easy, and it’s not something that the people watching can easily do. Usually, our channel introduces easy-to-eat fish dishes, but today I wanted to introduce a fish that’s a little more difficult for everyone to replicate. Well, anyway, fried horse mackerel is good after all. No, it was delicious. So, the giant trevally was tasty. Do you think you can get a Guinness World Record for making the world’s biggest fried horse mackerel ? I’m grateful to you. Thank you. So, I’d like to do another giant cooking project if possible. Please continue to subscribe to the channel and look forward to updates. So, good night. A kind of bye bye. I’m going to bed now. Oh, right. Great trepari fry to be precise. Ah, you saw the computer inside me. A GT. Yes, a GT.

🐟今日はなんの日かな〜？
なんと南国のモンスター「GT（ロウニンアジ）」を使って、巨大アジフライを作ってみました！

普通のアジフライと比べると、そのサイズ差はまさに規格外…。
果たして中心までしっかり火は通るのか？そして味は美味しいのか…？
サクサク衣とふっくら身のギャップに大興奮でした✨

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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 fish cutting skill and fish food.
Hope you enjoy watching the videos!

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