骨が1本もないサンマの塩焼きの作り方。

骨が1本もないサンマの塩焼きの作り方。

Hi everyone! It’s Kaneko! As for today…. It’s cold today! It really feels like it’s autumn. And when I think of autumn, I think of that fish! It’s Sanma (Pacific saury). I bought some Sanma today, and I want to make a different kind of grilled fish. I think there’s some good Sanma out there. Let’s go have a look. Good morning. Good morning. It’s good! There are some Sanma. 300 yen per fish. It’s a lot cheaper now. There’s. Excuse me. It says 16 pack. The lower the number, the fatter the Sanma. And the 11 in a pack is the biggest one. There used to be a lot of them, but now the 11-pack is rare. The biggest ones are 12 or 13 pack. It says 16 pack, but that doesn’t mean it’s skinny. This number indicates how many fish are in a box. 14 There’s a big one. It’s 14 pack. 13 in a box is too expensive to change. 13 in a box is. I don’t think 11 pack is a thing anymore. Well.. I’ve never seen one. Wow, it’s really nice. Wow, it’s so beautiful. It’s so beautiful. It’s like the Sanma that came in today. Alright! I bought five of them. Thank you very much. Thank you very much. What is this? This is like a fish cancer. But I see the ones that get a bit of something in there every now and then. The bad ones. I’ve never seen one like this before. Ohhhh! I don’t know until I hang up. Look! I’ll never know. You don’t know until you buy one. You can tell by the skin. It’s like this. And then there’s something round or something. Even if you don’t think it’s a big deal… Cut it like this. *Most of the time, you can only use it to make sea chicken or something. It’s safe to eat. But it’s disgusting. It’s a bit gross. You can feel it when you touch it. I think I can manage around here. This part is Ok. The balance is also bad. It’s a great learning experience. So I’ve bought five of them, so they’re good ones. I’m going to change the Studio and process them. Then I’m going home. I’m home. So today’s ingredients are… It’s called Sanma. Let’s start cooking. [Cooking Start!] Okay, once again today’s ingredient is here. It’s called Sanma. I bought some nice Sanma. Today’s Sanma is the size of a 14-pack. Even a 14-pack is quite big now. As I always say, the smaller the number on the side, the fatter and tastier the Sanma. The 14-pack is because there are 14 fish in each box, so it’s marked 14. It’s not like they’re allocated in grams per kilo per box. I don’t know the criteria in detail, but… The smaller the number, the more round and tasty Sanma it is. A week ago, a fishmonger told me there was only one case of 11-packs in Sapporo, and he said, “Cook, please go there. I bought a case of 11-packs for my own private use. It was so delicious. I froze the 11-pack in a little bit of salt. Here it is. Let me open it up. I froze it at -60 degrees. This is Sanma at its best. This thickness. And this is the best height. Can you see the difference? Maybe it’s easier if I put them down like this. Look! The 11-pack is fatter. It’s rounder and tastier. But even this 14 pack is very good. Without a doubt, this was the best sanma at the market today. The 14-pack I bought today was priced at 800 yen a piece. This 11 pack I bought a week ago cost twice as much as the Sanma I bought today. Then I will use this Sanma to make grilled Sanma and nigiri today. And the grilled Sanma is very tasty, but the bones are a problem. I hate bones. I think there are many people who like fish but don’t like bones. Especially children. That’s why today I’ll make there are no bones in this fish. I’d like to try the dreamy Sanma grilled with salt. I saw it on TV once and thought I’d do it this year. I’ve been saving it for a long time. It’s a project I’ve been saving up for a long time. There is a method that I thought was very innovative. Today I’d like to imitate it. Alright, let’s do it. Let’s put aside the size 11 and go to Sanma, which I bought today. It’s so shiny and good Sanma. If I make nigiri with it, it will be delicious. Then let’s start with sashimi. First, remove the head and gut the fish. When gutting, the head is usually dropped. You can rip open the belly and gut it like this, but… Like this. It’s a very nice Sanma, and there was a lot of fat. Look! Great visceral fat. This is where it tastes good. I’m saving this one too. This Sanma is delicious. Another way is to cut a little slit here and do it like this. Then I can drop the head here and pull it out like this. After that, it’s very quick. It’s very clean, and I can take it off. But anyway, if I fillet, I have to split the belly. Then Sanma goes the daimyou cutting way. It’s easier to use a Yanagi knife. Daimyou cutting way with Yanagi knife. Yes, one piece. Two pieces. Yes, next one! Start from the base of the knife as far as possible. and end at the tip like this. That way I can bring it down nicely. Then cut the belly bone. Alright! Yes, Like this. If I leave too much belly bone, it will get caught when I pull the skin off. Here, at the belly bone. So the key is not to leave too much skin. Go on, here. It will get caught here. I can drop the skin here and go like this. Like this. Then, when I’ve fillet it, wrap it up a little bit and leave it in the fridge. Put it in the fridge. When it’s time to make sushi, pull the skin off. Then I prepare the salted grilled fish. Not a bone in the fish. First, you open the Sanma. Then remove all the bones and fins, including the belly bone, blood, and dorsal fin. Then clean the guts and the guts are cleaned. Only the really tasty bits of the entrails. There can be a lot of scales in the entrails, too, near the stomach. The reason why there are so many scales is because when the fish is drained, they inevitably rub against each other, causing the scales to peel off. The scales get into their mouths and end up in their guts and stomachs. The scales are fluffed, but if there is a scale pattern, the scales are removed. And only the tasty liver-sweet part of the entrails is put back in. And when the liver returns, I cut it in half again to make one original Sanma. Then skewer it and grill it. The head and tail are removed, though. It’s a bit more stylish, I think. I’ve never done it before, so I don’t know if it’ll work. Let’s give it a go. I can do it on the spot. First, drop the head. Then open the back. Open the back like this. Like this. Then take the guts out at this stage. First of all, remove the entrails, and this tastes good. This is the fat. And this fat around the bone, it’s really good. This fat should definitely come like this. It’s the best. Look! And here’s the backbone again, so take that out too. Put it in like this, just like a normal fish. Like this. Like this. Now the backbone is removed. Next is the tail fin. The fins are also removed with tweezers. Alright! Yes, OK! Now I’ll take out the abdominal bone. This is where the belly bone is, so I’ll also remove the belly bone. This is difficult. Use the Saka knife to carefully and meticulously insert it. Thinly. Take only the belly bone. Yes, oh! I did it well. I got it. On the other side, cut the bone. Then you’ll see the bone of the extension of the buttock fin here, and take out all the parts you think are hard. Alright, I’ve removed the hard part of the buttock fin. It’s a bit porous. That’s not an option. Okay, now, when it’s like this… Next, there are a lot of bones in here, so remove the bones. I don’t even remove the bones from sashimi. I’m the type of person who doesn’t mind, to be honest, but I dare to pull it off nicely. I remove every single bone. There’s quite a lot in there. Sanma’s blooded bone… There are about 20 thin ones in there. Pull them out patiently. Will it be good? I wonder where it is. I’m so curious. This one’s out. Then I’ll take this one. That’s all I took. Just one piece. And there’s a lot in the tail. Yes, I got it. And the tail fins here. I wonder if I can get this too. Don’t overdo it. You can’t get it here. There’s a bone here. I’ll take this off. It’s like the darkfin pike eel, but with a different process. This bone. Ah! I got it, I got it. Wow, that’s amazing. There’s really nothing sticking. I’m gonna put a little salt on this. Just a little. Then I’ll cut off the tail. And here are the entrails. Put these back. This belly bone is the sweetest and most delicious part. And here are the entrails. Shall I put in only the sweet part of this, too? The sweetest part of the offal. Shall I also put in the entrails from the sashimi? The entrails are my favourite part of grilled Sanma. Sanma grilled without the entrails… I don’t think it’s grilled Sanma. I definitely want to put this in. Then there’s this question. This one has a bitter taste, too. But you have to be careful here, it’s a rubbish bag. There’s a possibility of Sanma scales in here. So I’ll just take this stomach. Here. Here, here, here. Here. Put only the liver. It’s a very detailed process. Alright! It’s in. Wow, that’s amazing! It’s still a bit grotesque in this state, but… Here. Ready! Put it back in the pattern. Now that it’s back, it’s beautiful. Then I’ll skewer it. Start from the tail. Let it hit in waves. 1 2 3 Like this? Today, of course, I’ll grill it over charcoal. I’ll do it right. Two skewers should be enough, but let’s put three just for insurance. If I don’t use sharp gold skewers, they’ll get squishy. This is good. I want to grill it like this. Then I’ll sprinkle some salt on it. Ok! All I have to do now is grill it. Let’s make sushi first. Then I’ll make grated daikon before making sushi. Daikon radish is sweeter at the top and very tasty. The lower you go, the spicier it gets. You see Chinese cabbage and daikon sold in the supermarket? I want you to compare them, and even if they’re the same price, the bottom one is always a little bigger. That’s because the bottom one is a bit more pungent, so it’s a bit more likeable and the range of dishes is a bit narrower. I think the bottom one is suitable for oden and things like that. I also like spicy grated daikon. I often grate spicy daikon and put it on grilled fish. I think it’s fine for people like that. But generally speaking, to make sweet and tasty grated daikon The top part of the daikon. A bit greenish on the head. Use this part. It’s delicious here. I want to go for the daikon chamotte. I’m going to slice it up. Then transfer it to a colander. Then drain the water and the grated daikon is ready. Now let’s peel the Sanma. I start from the tail like this. I pull it like this. It came out beautifully. I can also peel it with the blade like this. If you put it in like this, you can peel it with the back of the knife. You can also peel like this. Either way, you can do it however you like. The result won’t be much different. I’m used to doing it this way, with the blade, because it’s quicker. I peel like this. It’s probably less error-prone to do it this way with the back of the prying knife. But I’m not so good with this one. Sometimes the tummy gets a bit jiggly. Sanma meat still has a bone in it. If you try to remove all the bones, it’s a lot of work and the meat gets soggy. I’ll cut the bones off from the back. Like this. I cut it off standing up. That way, when I put it in your mouth, you won’t mind the bone so much. I’m sure you’ll like it, but I don’t mind it anymore. It’s a lot of work. It’s a lot more work than it is for Sanma. But even as it is, the bone will bother me a little, so I’ll cut it off once here. Like this. If you do this, the sashimi will be very easy to eat. Then prepare some water and add vinegar. Make vinegar water and wash them in it. Wow, a lot of fat comes out. There’s a little bit of excess fat and smell left, like scales. Remove those things. It gets a little white around the edges. That’s OK. After I’ve done the first step, put it onto paper and let it drain thoroughly. This is the kind of dirt that comes out. Now the Sanma is ready to be grated. Then,I’ll make nigiri. You can cut it in half if you like. Let’s go for a luxurious sushi today. Put some vinegar on it. Then take the Sanma. Then put wasabi on it, put the rice on it, and nigiri it. It’s a little hard to hold because it’s so long. Alright! It’s a big one. It’s huge. Let’s do one fish in a circle and cut the other one into pieces. It’s a bit big. That’s what I’m talking about. Now I’ll cut it like this. First cut it in half, then cut a slit here. Like this. When you’ve made the cut like this, make a straight cut. Then put wasabi on the rice and make the sushi. Sushi like this. Like this. Then put this here. Put it on like this and sear it. Wow, that’s a lot of smoke. Binchotan like this is better than a gas fire because I don’t get the smell of gas. It has the aroma of charcoal. Some people might not be comfortable with just putting charcoal directly on it, though. If you go to a very expensive sushi restaurant, you’ll see this kind of performance. Alright! And then put grated daikon on top. Yuzu for the aroma. Yuzu is also rubbed and put a little bit on top of the daikon. The aroma of the yuzu peel is very nice! That’s it! The Sanma nigiri is ready! Next, I grill the Sanma. The shichirin is warming up nicely. I’m going to grill it slowly, slowly, slowly. Wow, it smells so good! Wow! It’s cooked to perfection. It’s almost done, but… Let’s cook it slowly and gently. Okay, it’s done. It looks really good. Shall I serve this then? Yes, it’s grilled beautifully like this. Then, it’s like this. When the fire started, the border closed properly. Beautifully. So I think it’ll stay like this even when I take it off the skewer. Wow! Amazimg! It’s exactly the same. It’s beautifully wavy. I’ll put a haran leaf for colour. Alright! And momiji. Grated daikon radish. Then I thought about whether to use sudachi or kabosu, but today I’m in the mood for kabosu. Wow, it’s autumn! Now the boneless Sanma is ready to be grilled with salt. [DONE] Okay, it’s done. Itadakimasu. Alright! Let’s go eat. This is the Sanma nigiri. And this is boneless Sanma grilled with salt. Shall I start with the nigiri? Let’s go with the normal one. Put a little soy sauce on it. This fat floats on the surface. Isn’t it amazing? Itadakimasu then. Wowwwwww Woww, it’s delicious! This is delicious! Very good Sanma! Shall I go this. I’ll go for the seared one. Dip it in soy sauce. Just dip it in something like this. Itadakimasu Will it go in the mouth? Deliciousssss! It’s different from being roasted with gas. I love the smell of the charcoal. It’s a bit cooked, so the texture is a bit tender. Delicious! This yuzu peel is doing a great job. Delicious. I love it. Next is.. Sanma grilled with salt. Let’s cut it up a bit. There’s a lot of guts in here. There’re not bones, so they don’t stick. Cut it with a knife. Look! This cross-section. This beautiful cross-section. Put a little kabosu on it. Put some grated daikon with soy sauce on it, and take a bite. Itadakimasu. Woww! Delicious! I was pretty shocked. What’s this? This is amazing. Can I go one more time? This is everything that’s good about Sanma. It’s a slice of citrus with grated daikon. Itadakimasu, the best part in the middle. Oh, my God. What’s this? What’s this? Sanma was this. I didn’t know this way of eating Sanma existed. I didn’t realise the potential of Sanma was this high. This is why Sanma is usually grilled as a whole fish, so I don’t think it’s the right time to eat the meat and liver together. It might depend on the person, but there might be people who eat it with the guts after it’s loosened. I used to look at the meat and eat the bones and entrails as entrails. This salted fish is grilled with all the bones removed and the entrails sandwiched between the meat, so the entrails are forced to come out from inside the meat. The harmony of the entrails and the Sanma in the mouth is amazing! It’s too delicious. I thought it would be a bit dry without the bones. It wasn’t like that at all. This is too delicious. But this is a different dish from Sanma’s salted fish. I have the image of Sanma grilled with salt, where you eat it while avoiding the bones a little. The taste is similar to Sanma grilled with salt, but it’s not the same. It’s on a level that would impress you if you went to a high-class ryokan and had it as a single dish in a grilled fish dish. It has that kind of taste. And the other dish, what do you think is better? It’s just the right size to fit in a shichirin. With a single Sanma, the head sticks out a little, doesn’t it? But by opening it up and making it into a mille-feuille, I can make it into a size that fits in a shichirin. It’s just the right size to fit in a shichirin. This is very important. Then I can skewer it and grill it, so it comes out beautifully. When I grill Sanma on a grill, it sometimes sticks to the grill. This way it doesn’t, so it’s really good. I said it takes a lot of time, and it does. But if you get used to it, you can do it in about three minutes. Wow, this is good! I ate it in the blink of an eye. I can eat the entrails without wasting anything, so I can make sushi and sashimi like this and add the entrails. It’s great because I can make sushi or sashimi like this and add the entrails. So today, when I’ve had the ultimate Sanma grilled with salt and sushi… I’d like to have a drink here. Ready! Ta-da! The silver one. The silver one for grilled Sanma. It’s always been a given, hasn’t it? Yes. Oh! A beautiful 7:3 today. Itadakimasu. Delicious. Sanma fat and silver go together. Yes. So I’m going to eat slowly. [Finished Eating!] Thanks for the meal! So, today I made Sanma nigiri and Sanma boneless market. I made Sanma nigiri and Sanma boneless grilled, and it was so delicious! The taste of autumn! The Sanma I bought today wasn’t really skinny or fat. It was a real interim Sanma. Delicious as sashimi. Grilled with salt, it’s okay. It was a reasonably tasty Sanma. The sushi was fresh and delicious. Why is Sanma sushi so good? I definitely want to eat it at least once a year! The grilled fish was really good too. Oh my God! I love it! I can eat it without thinking. It’s really good. It takes some getting used to and a lot of time and effort, but it’s all worth it. Don’t tell anyone I don’t like offal, but I think you should just take it out. But I think it tastes better with the entrails. Only that sweet fat around the belly might be good. That spoonful of fat from the belly bone. That’s not quite bitter. Try grilling it with some of that. The only condition is that it has to be grilled over charcoal. But it’s very tasty. It’s getting cooler at night. How about a shichirin in the garden? Thanks for watching today! Bye Bye!

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Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます！日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
英語字幕を随時過去の動画からつけています。
少しペースは遅いですが、待っててください。
いつもありがとう！感謝します。)

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