【プロの皮引き】超レアな魚、ハガツオ！ 身が柔らかい難敵の捌き方【たたき＆刺身】
This is a striped bonito. I cut the bonito. This is a very rare bonito. We rarely see this fish in fish stores. I will explain how this fish differs from ordinary bonito. That’s exactly what the name says. This is a striped bonito. It features these sharp teeth, which is the origin of the name. Your teeth are really sharp. This sharp tooth is the origin of the bonito. The popularity of this fish is skyrocketing. That’s right. The taste of this fish has a reputation for being outstanding. I’m looking forward to cutting this fish. Well then, I will cut this fish. First I wash this fish. This is a fish. First I wash this clean. I wash the whole of this fish. This does not require the work of removing scales, right? There are a few ordinary bonito scales around here. The scales are this. This scale is so hard. This scale of normal bonito is even larger. There are hard scales on the back of the bonito. There are a few hard scales. There are some scales around here. There are scales here as well. Skipjack has fewer scales than regular bonito. There are no scales on the other parts of this fish. First I remove the scales. I remove the scales from the tail towards the head. This is a hard scale. I put a knife in the hard scales and push the knife back and forth. I get rid of this scale. I also remove the scales on the back of this fish. This scale is thin. This scale is very thin. I removed the scales like this. This scale is thin. This time I will work with caution. I only remove the scales and skin of the fish. But I also cut the fish. That is because the scales of this fish are thin. The scales of the fish are thin, so I work carefully. I insert the knife diagonally into the KAMA part. I cut the head of this fish like this. I cut it. This fish is very soft. This fish doesn’t bleed very much. I get rid of this fish’s head. I get rid of this blood. The blood of this fish flows. The bonito is very tender. Similarly, the bonito is also tender. Do not apply strong force when handling this fish. If you apply too much force, this fish will crumble. I cut this fish. I put a knife in the tail side of this fish. I put a knife under the tail. Then I put the back of this fish in front of me. I put a knife on the back side of this fish. At first I lightly stab a knife. Then I slide the knife along the central bone of this fish. I put a knife through the tail of this fish. The body of this fish is soft. Do not lift the cut fish in this way. I will cut the fish as it is. The body of this fish is tender, so I treat it carefully. Please be careful. I cut the fish like this. This is a beautiful color. Similarly, I insert a knife from the bottom of the fish. I flip it over. I insert a knife from the back of this fish. I make a notch with a kitchen knife. Then I slide the knife along the central bone of this fish. I cut this fish in the same procedure as before. I put a knife through the tail of this fish. I stab a knife, pull it all at once, and cut it. This fish is very soft. I finished cutting this fish. Then I cut this part. I remove the ribs of this fish. This is cracked. I get rid of this central blood. I also remove this part of the bone. I insert a knife at the boundary between this bone and blood. You cut this fish like this. First of all, I cook the belly of this fish to TATAKI. This part of a normal fish is muscular and stiff. This bonito may be different. I cook this fish skin. I sprinkle salt on the skin of this fish. As a preparation, I sprinkle some salt. This time I don’t have any straw. I use a burner. I bake this fish skin like this. The slightly burnt skin makes this fish more fragrant. Once I put this in ice water. Ice water tightens the body of this fish. The body of this fish is very soft. I don’t think I can cut it well even if I cool this fish. To make it easier to cut, I chill this fish in ice water. Otherwise, I will not be able to cut this fish cleanly with the skin. Next, this is the body of the back. I don’t make this TATAKI. I remove the skin of this fish and cut it for sashimi. I try it and eat it. The skin of this fish is very soft. I don’t know if I can remove the skin. I will challenge. I leave a part of this fish skin. I slide the knife while pushing it against the cutting board. I slide the knife. The skin of this fish is soft. I think it’s better not to raise the knife like this. The body of this fish will crack. If you raise the knife too much, you will cut the skin of this fish. If the skin is cut here, it will be difficult. I try not to press the knife against the cutting board as much as possible. I don’t put any force on the knife. I don’t press the knife against the cutting board. I work with the senses. I have finished removing the skin of this fish. What is this like? This is beautiful! This is relatively beautiful. I take out the fish that had been soaked in ice water. I wipe and remove the water like this with paper. I cut this for sashimi. I shape the body of this fish. I was able to cut this fish! this is good! I also cut the body after removing the skin. I can cut this fish cleanly by roasting the skin. I think this body is solid because of the fish skin. I have completed the sashimi. We eat these. ITADA KIMASU. I am looking forward to eating this fish. ITADA KIMASU. This fish is soft. This is similar to the softness of a Spanish mackerel. This fish is very similar to the color of a delicious Spanish mackerel. ITADA KIMASU. It doesn’t taste like bonito at all. It doesn’t taste like bonito at all. Even if this fish is offered as Spanish mackerel, I do not notice. That’s right. This is not really a bonito. This is a striped bonito. This is delicious. This is not the taste of persistent fish fat. This is umami. This is completely different from farmed salmon fat. This fish surprised me. This is not a bonito. Toothed bonito does not taste like bonito at all. Next I will eat this bonito TATAKI. This is delicious with roasted fish skin. That’s right. I feel the taste of fat in the skin of fish. This is very delicious. I think ginger goes well with this. This is an amazing taste. I want customers to eat this fish. I want to surprise customers with the taste of this fish. Some people don’t like bonito. Some people can’t eat bonito. I tell them they can definitely eat this bonito. I think they can definitely eat this. I’m looking forward to it. You should eat this fish too. I eat bonito tataki. This is amazing. This is delicious! This fish does not have the characteristic taste of blood. It’s not at all, right? This is a very rare fish that few people have eaten. In the old days, the distribution of goods was not very good. This fish will soon get worse. Therefore, this fish was not distributed. This fish was mainly boiled and eaten by the locals. I was surprised to boil the bonito. Now that I’ve eaten this fish, I can understand it. I think this fish is delicious even if boiled. I think this fish is delicious even when baked. Yes, I think it’s delicious too. I’m really surprised. You serve this fish at the restaurant. It will be a popular dish. I had the experience of eating very good quality fish. We found something very good. You should eat this fish somewhere too. Depending on the region, it is called “fox bonito”. You will find this fish somewhere. This is a really delicious fish. You should eat once. Thank you for today.
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＃鰹＃カツオ＃捌く