カサゴの嗜み方 #shorts

カサゴの嗜み方 #shorts

Kasago Scrape off the scales, rinse with water, and remove the gills. Cut open the belly, remove the innards and rinse with water, then cut off the head. Fillet into three pieces. It’s a small fish that’s difficult to gut, but its flavor is worth the effort. Thanks to this fish, I was able to discover the joy of fishing. I’m nothing but grateful. Crack open the head, scrape out the belly bones, peel off the skin, and simmer the carcass. Throw everything that comes out into the pot. Sake, prepare as sashimi, and place it on top of the rice. Let’s make tea zuke. Pour the broth over it. Thank you for the meal. Yes, as you can imagine, it was the best tea zuke. Try filleting the Kasago!

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世にカサゴほど旨い魚はない、そう断言したくなる美味しさがある。

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