【突然変異?】このマダイ。様子がおかしいのわかりますか？？

【突然変異?】このマダイ。様子がおかしいのわかりますか？？

Hi everyone!
It’s Kaneko! Here is the main ingredient of the day! “Madai” (Red sea bream) Alright, let’s start preparing! [Cooking Starts!] Once again, here is the main ingredient of the day Red sea bream I uploaded a video of malformed greater amberjack before I hope many learned there are some fish like that I want to add a comment to that video I don’t have a friend from a fish farming company or never went to a fishery school So I have no knowledge of how malformed fish are developed But I filmed it from a view point of a person who goes to fish market often And today, I’d like you to take a closer look at this red sea bream Can you tell what’s not normal? Yes, the head had a dent This is a malformed red sea bream In the greater amberjack video, I mentioned malformed fish will not get sold at markets often But after uploading that video, I noticed “I was wrong!” Because some malformed red sea breams are sold at the markets So I bought it! But malformed greater amberjacks or yellowtails with bent body are rare finds at fish markets A fish like this, with a dent head, is called “Hyottoko” (Comical Japanese character) Also we call a fish with no eye, “Menashi” There are some fish with sharp eyes, the pupil part This one has round pupils but there are some with sharp pupils like cats We call those “Metsuki” A fish with bent body is called “Magari” I bought more today and this one is also a “Hyottoko” The face is bumpy And this one has no tail Tail bent upward It’s a kind of “Magari” I bought it as a malformed sea bream But this one isn’t much malformed But this part is big and bumpy So I think the bones around here is bent And it’s Magari So malformed sea breams are pretty common When you buy them at fish market, these are slightly cheaper These are all farmed and Regular farmed sea bream would cost about 1100 yen per kilogram Malformed sea bream like this bumpy one is about 880 ~ 950 yen per kilogram 100 yen cheaper Not much difference though So industries who only use the meat, they like to buy malformed sea breams But not many restaurants would buy them because they like to use the head as part of the presentation in dishes like simmered fish or grilled head The introduction was little too long Anyway! Using this sea bream, I want to make my favorite sea bream “Ochazuke” (Dish made by pouring green tea, dashi, or hot water over cooked rice) Alright, let’s clean! I think there are good chance of cleaning sea breams I explain every time but red sea breams are pretty dangerous So make sure to wear latex gloves or work glove when cleaning The most dangerous part is the top fin
[Dangerous parts] If stabbed, it’ll penetrate your finger And the gill openings are dangerous It’s like a razor Very dangerous Also the anal fins have thorns Please be careful when cleaning the fish Especially when descaling If you hold the fish scaler too close, you might get hurt by the top fins Even if you are used to it, you need to be careful not to hurt yourself Alright, let’s remove scales
[Remove scales] Move fish scaler in the direction from tail to head Like this After removing scales from dorsal side, move on to the middle part After that, move on to the bottom You might miss this part but remove scales from the belly If you have time, remove scale from the bottom of the collar This side done Now flip it Repeat on the other side The back The middle And the belly And the bottom of the tail and the belly If you have time work on the bottom of the collar Rinse off scales And descaling is finished Let’s clean these Starting from removing gills which has several ways of doing
[Remove gills] I open the gill like this Using Deba knife, I cut the root like this Two parts, here and here Stand the fish like this Twist to take out the gill And it comes off Open up the gill and aim the root Twist here Stab it and twist to remove After removing gills,
[Remove head and the organs] Let’s chop off the head Slice beneath the collar This is where gallbladder is located Be careful not to cut too deep, lightly slice here Like this Repeat same on the other side Don’t cut too deep Lightly slice Right here, this is gallbladder When cleaning, try not to break this If you break it, you can just wash it with tap water right away It doesn’t mean you can’t eat the fish if you break gallbladder So no need to worry Slice that off Well done if you removed organs without breaking gallbladder Eggs are inside in this season Still small though I’m going to chop all the heads off Oh, this had soft roe I’m lucky! Lucky! Small but it’s soft roe Hard to distinguish with the fat covering the organs but This attached to the root is soft roe This is delicious Next is “Kabutowari” (Chop head in half)
[Kabutowari] Can’t do this without Deba knife Insert knife between the middle front teeth of the top jaw And make a cut like this And press to slice like this Hold the head Hold it tightly by hand Hold knife and put pressure When slicing, instead of putting pressure to all the area Please put pressure here Put pressure here and cut! It’s quite tricky Now open it And then Cut like this Kabutowari is finished Now the fish looks like this and is ready to be filleted
[3-layer filleting] Ready? Slice bottom first Turn it to the other side Slice the back And slice along the bones When sliced this far, cut ribs Like this Nice flesh and very well bled out Same on the other side Slice bottom Turn it and slice the back Slice along the bones Turn it around and slice ribs off 3-layer filleting is done Next, I’m going to fillet the one with a bent tail Same method, slice bottom Oh, little bit bumpy I think the bones aren’t straight so it’s hard to slice Bones are pretty bumpy Can’t slice well Gets stuck here Something is here Looks like this Couldn’t tell from outside But the bone is curved Curved bone with bumpy bones here Not a big deal Still is meaty Only curved bones Should I cut like this? Yeah, I think it’s faster to cut ribs off and slicing this way Next up is this one, no tail Let’s find out how the bone is Bent here Knife doesn’t slide smoothly This is the hardest one But maybe the best quality flesh Flesh looks most delicious Glossy The bone is bent here And now, I’m going to cut ribs off
[Remove ribs] Like this And removed Ribs make a good stock Makes a good stock but farmed sea bream ribs are very oily So if you add too many, the soup will get greasy It’s good to add just a right amount of bones and rib meat If you only used rib meat to make a soup stock, you’ll end up with a super rich greasy soup Rich soup is good for ramen though But I think it’s too rich if you’re making clear soup or Miso soup Next, I’m going to peel off the skin
[Remove bloodline bones and skin] Cut fillet in half if there’s no scales, because that’s easier Bloodline bones are located here, so remove that as well If the fish scales are still attached, the skin is thick enough you can peel off the skin directly But when peeling the skin off from the belly loin with no scales, You can keep the silvery surface on the meat When making sea bream Sashimi, it looks tastier with the red and the silvery surface The white remains on the surface better if scales are removed Back loin is done This is “Engawa” (Fluke fin) of sea bream and it’s delicious Let’s leave it on here I’ll do it again First, cut it in half And slice off bloodline bones After removing bloodline bones, peel off the skin from the tail Like this After removing the skin, chop the part where they killed the fish
Feels like I’m wasting some meat though Better to chop it off as that part may have bacteria Alright, prepare salt water I’m going to wash sea bream in salt water
[Wash in salt water] It helps remove any dirt, slime and extra water content inside the meat And we call this salt water process This will make Sashimi to the next level Tap water will make the meat mushy So please wash in salt water When lining sea bream and the meat overlaps like this, the red pigment on the skin-side will transfer to the white meat
[Lining meat] So overlap the white sides together when storing Like this Or you can put a paper towel in between so it’ll remove extra water content Alright, the preparation is done Today, I’m using a back loin and this fatty belly loin Now prepare lightly hydrated dried Kombu seaweed
[Cure with Kombu] And rub vinegar on Kombu Rub rub Place sea bream meat And press it with another layer of Kombu seaweed Wrap it with a plastic wrap Let’s cure for about a day Moving to the next day So one day has passed I didn’t forget this time Let’s see Peeeel Looks great Can you see the color? It’s like “Bekkoame” (Japanese candy) This is the Kombu’s flavor Now I’m going to thinly slice it
[Slicing] Like this Like this Thinly slicing it today Great texture, it’s sticky 4 pieces are good enough Looks like this Sashimi slices are ready Let’s make Dashi stock Prepare a pot and pour hydrated dried Kombu seaweed, make sure to pour the water too Water and Kombu seaweed Turn on the heat In the meantime, Here is the sea bream bones and skins and I’m going to remove kidney and scales And sprinkle some salt to remove any smell And wipe off water and grill it Here is the grilled fish You can grill until crispy Remove fins and stuff Take out Kombu seaweed right before it boils I’m going to add bones and skins inside And heat In the meantime, I’m going to grill rice ball I want to add some crispiness on the surface today like “Yakionigiri” (Grilled rice ball)
[Grilling rice] It’s boiling
[Remove slime] Slime of Kombu seaweed will float so scoop that out Alright, I’m going to strain the stock Now the soup stock of sea bream and Kombu is finished I’m going to transfer the soup stock in a tea pot I’m going to put rice ball that I grilled earlier in a bowl
[Assembling] And assemble Kombu cured sea bream on top One two and three slices are good Slicing Kabosu citrus Assemble a small piece on top And the Ochazuke of Kombu cured sea bream is done! [DONE!] Alright, done! Itadakimasu! Let’s eat! Why I’ve been wearing latex glove is because I got a wart on my hand And I really hate it I went to a doctor and was told it’ll take about a year to heal And I’m like noooo… Anyways! Look at this! Looks delicious! A simple dish but took time to make it And I’m pouring hot soup stock over Alright! Good! Looks like this I’m going to break the rice ball inside And then Itadakimasu! Woah tastyy! This is a restaurant quality Kombu cured sea bream is of course delicious Soup stock is full flavor of Kombu and sea bream and is super delicious Since I grilled the rice ball, the rice is crispy like a rice cracker And is delicious in Ochazuke And the light aroma of Kabosu citrus is really good too I can drink this Finished eating! No more food means no drinking today Isn’t it the first time without drinking? I regret that I should have made Sashimi or grilled fish [Finished Eating!] [What are you drinking?! Lol] Thanks for the meal! So today, we cleaned malformed farmed red sea bream and Made Kombu cured red sea bream Ochazuke It was really really delicious Kombu cured Sashimi is good too but you can drink Ochazuke What I wanted to tell everyone is that malformed fish is still delicious So if you see them at markets, please try them Alright, thank you for watching today’s video! 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。)

☆音源：http://dova-s.jp/