Featured image provided by: Yusuke Okude
Let's handle the fish you caught and eat it deliciously
I think that people who usually enjoy fishing as game fishing often release the fish they catch. However, there are many delicious fish, such as sea bass, which are surprisingly elegant white fish, so it is recommended to try eating the fish you caught once in a while.
However, some people may find it difficult to take on the challenge because they do not know if they will be able to handle it well. This time, I will introduce one of the ways to handle such fish.
Recommended handling method for handling small fish easily
There are various ways to handle fish, such as back opening and five pieces grated. I think the most famous way to cut fish is sanmai-oroshi, but there is actually a simplified version of sanmai-oroshi called daimyo-oroshi, which is recommended for beginners who are new to fish cuisine.
Daimyo oroshi is a method that can be applied to all small fish, so if you are an angler, it will be very useful to learn it, so let's learn it!
The trick to handling fish is to understand how the bones are inserted
Since each species of fish has a different shape, the best way to handle it will change, but the underlying foundation is the same. The purpose of handling fish is to "disassemble the fish into bones and meat". In other words, the point is to understand how the bones of each fish species are inserted. The diagram below is a rough representation of a typical fish bone structure.
Provided by: Yusuke Okude
Basically, the "middle bone" is the most fish bone-like part. In addition, there are fine bones that support each fin. These bones are small bones like human ribs that protect internal organs. If you can grasp the position of the bone to be removed in this way, it will be easier to have an image of separation.
How to grated daimyo
Now let's talk about how to get a daimyo oroshi.
Step 1. Processing the internal organs
First, remove the internal organs and wash them thoroughly. Insert a knife through the anus and cut to the tip of the mouth.
Provided by: Yusuke Okude
When the gills are taken out whole, most of the internal organs come off together. Remove the kidneys (like blood clots) attached to the spine by rubbing them with your fingers. Pinch and tear off the swim bladder (often white bag-like ones). The trick to removing the viscera more cleanly is to open the stomach so as not to damage the viscera as much as possible when making a cut. After inserting the blade from the anus, it is a good idea to move the blade of the knife toward the outside of the stomach as much as possible.
Photo courtesy of Yusuke Okude
Step 2. Remove head and fins
Let's head down. At that time, cut off the part where the pectoral fin and pelvic fin are attached together. The part cut off along with the fin can also be used as a sickle.
Photo courtesy of Yusuke Okude
Step 3. Processing the scales
Remove any fish with scales. If you use a knife to scratch from the tail to the head, you can get rid of it.
Step 4. Treat yourself
Then I will take care of the most important thing. Advance the blade parallel to the fish along the backbone.
Provided by: Yusuke Okude
As shown in the photo, it may be easier to move the blade from the tail, where you can easily feel the bones. Alternatively, you can check the middle bone from the cross section with the head dropped and proceed with the blade directly. At this point, the point is to use a knife that is as sharp as possible and cut it as few times as possible to cut it cleanly. Once one side is done, do the same for the other side.
Provided by: Yusuke Okude
If you can do both sides, you are done. After that, let's cook according to the cooking method. Cut off the middle bone part of the rib part together with the meat.
What's the difference between 3 pieces and grater?
Provided by: Yusuke Okude
The above figure is a cross-sectional image of Daimyo Oroshi. With this method of handling, the blade is moved purely along the bone, leaving relatively many so-called "nakaochi" on the bone. The method to reduce this "middle omission" as much as possible is "Sanmai Oroshi". However, the thicker the central part of the middle bone is, the more "middle drop" occurs, but if it is a small fish, the bone itself is small, so the effect is less, so Daimyo grated can be used as a substitute.
Daimyo Oroshi makes its debut as a fish dish!
The first hurdle in cooking fish is the act of handling it, but if you can make a daimyo oroshi, the range of dishes will be greatly expanded. It may feel a little difficult at first, but since handling a knife depends a lot on getting used to it, all you have to do is practice. If you caught a lot of sabiki fishing, or if you caught affordable sea bass, please try it!
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