Let's Prepare a Fish! How to Make Amberjack Sashimi
This is a way to practice breaking down a fish into 5 pieces (as opposed to the usual 3 pieces). Plus, even at the "inada" stage an amberjack is quite big! Let's give it a good try! That's the goal of this recipe...
I think the only advice I can give is... practice and get used to doing this!
How well can you remove the scales and skins cleanly in one go? I think it just depends on how sharp your knife is, and how often you've done it and are used to doing it.
If your fish is not that big, the normal 3-piece filleting method (remove both sides of the fish, with the back bone in the middle) is fine. Recipe by Tatakaukokkusan
Let's Prepare a Fish! How to Make Amberjack Sashimi
This is a way to practice breaking down a fish into 5 pieces (as opposed to the usual 3 pieces). Plus, even at the "inada" stage an amberjack is quite big! Let's give it a good try! That's the goal of this recipe...
I think the only advice I can give is... practice and get used to doing this!
How well can you remove the scales and skins cleanly in one go? I think it just depends on how sharp your knife is, and how often you've done it and are used to doing it.
If your fish is not that big, the normal 3-piece filleting method (remove both sides of the fish, with the back bone in the middle) is fine. Recipe by Tatakaukokkusan
Cooking Instructions
- 1
The inada-stage amberjack I used this time was 54 cm long. My cutting board was too small!!
- 2
I borrowed the kitchen of a tea ceremony venue. If you get an amberjack in the mature "buri" stage, even this big cutting board will be too small.
- 3
Take the back fin off before removing the scales! Pull it with your hand while cutting with a knife. I think kitchen scissors would work well for this.
- 4
It's off!
- 5
Take off the side fin close to the back fin in the same way! The fin near the head is very bony and hard to remove. Again, I recommend using kitchen scissors.
- 6
Fish like amberjack, which have rather soft flesh, are hard to skin and de-scale at the same time.
- 7
You need to lay your knife on its side and kind of shave off the skin, but it's not as easy as it sounds. (HAHA) The white part of the fish has scales too, so remove them all off carefully!
- 8
Oh my, it looks so messy! Just practice several times and you'll get better, so be patient, ok? The key is to use a knife with a sharp blade!
- 9
Lay the fish on its back with the belly facing up, and put your knife in from the bottom of the fin! Don't put your blade in too deep or you'll damage the guts!
- 10
From the Step 9 position, run your knife along the side of the fin towards the head of the fish. The guts will be pulled out attached to the head, so don't pierce or cut them now!
- 11
Make a cut from the stomach to the head in the same way as Step 10. Once that's done, open up the belly. Make a cut from the anal vent towards the head!
- 12
Pull out the intestines with your hands. They are still attached to the head at this point. Just pull them out of the body, understand?
- 13
When the intestines have been pulled out, cut the back bone and cut off the head. If you pull the head all the guts should come out in one go.
- 14
You should constantly clean your cutting board and knife as you work, but you need to wash the fish itself at this point too! Wash out all the bloody parts (the veins) near the bone!
- 15
OK! So let's start filleting it at least! Make a cut into the tail part. Since this is a big fish, I'll show you how to cut it into 5 pieces (as opposed to the 3-piece filleting method used for smaller fish).
- 16
Cut straight through the fish from the tail towards the head down the center. Make this cut on both sides of the fish.
- 17
Do this carefully, making sure that the tip of your knife is scraping along the main bone.
- 18
Next, make a cut along the back of the fish, with the front side facing up! Insert your knife deep enough so that you are cutting the flesh away from the main bone. If the fish is so big that your knife won't reach far enough, do this in several passes!
- 19
Cut along the belly side (the bottom side) in the same way! The key to filleting the fish neatly is to try to put your knife blade in at the same angle every time. Keep going!!
- 20
Do the same on the other side. Well done! It's so hard to cut up a fish with soft flesh.... hahaha
- 21
This is the first time I've broken down an amberjack at the "inada" stage... there's way too much of the flesh left on the bones. The poor inada won't be able to go to heaven if I treat it so badly. I'll eat it all up cleanly though, so please forgive me!
- 22
Try marinating the harami (the belly part of the fish) in wasabi soy sauce, and have it with rice. It will make you very happy. Soooo tasty!!! I'll cut it up more neatly next time.
- 23
An extravagant zuke-don (marinated raw fish and rice bowl)! Soooo good!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Preparing Scorpion Fish Sashimi Preparing Scorpion Fish Sashimi
I caught scorpion fish this time. I removed the innards and gills on the beach properly, so I decided to make sashimi, instead of simmered dish.All you need is a fresh fish!And a sharp knife. Recipe by Tatakaukokkusan
-
How to Break Down Pacific Saury for Fresh Sashimi at Home How to Break Down Pacific Saury for Fresh Sashimi at Home
Pacific saury is cheap and delicious in the fall. It's even cheaper if you break it down yourself, and fresher too!Pacific saury is delicious when dipped lightly in vinegar as well. Recipe by Cooking S Papa -
Fresh Pacific Saury Prepared with a Home Kitchen Knife (Sashimi and Cured with Vinegar) Fresh Pacific Saury Prepared with a Home Kitchen Knife (Sashimi and Cured with Vinegar)
I learned how to cure the fish in vinegar from a master chef who works at a restaurant on the shores of Lake Kameyama in Kimitsu, Chiba Prefecture.The way of filleting the fish is my original idea. I thought it up for people who aren't good at the traditional way of filleting a fish.Even if a Pacific saury is marked "sashimi ready," the fish itself may not be fresh enough to eat raw. If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. If you're used to filleting, do it the way you usually do. But if you have never filleted a fish the usual way you may end up with a lot of bones left in the flesh. But Pacific saury is an inexpensive fish and it's good practice, so please do challenge yourself to tackle this. Recipe by Tetsuamru -
A Fisherman's Recipe for Largehead Hairtail Sashimi A Fisherman's Recipe for Largehead Hairtail Sashimi
Largehead hairtail is in season now. My husband brought it home so I made sashimi and grilled it with salt.We call the sliminess on the skin 'nuta'. It is difficult to make sashimi from fillets so use a whole fish. You can't eat it as sashimi if it is not very fresh! The silver-coloured scales on the outside will upset your stomach but the skin itself is crunchy and nice! Recipe by Petoro -
Transform Leftover Sashimi in 5 Minutes! Transform Leftover Sashimi in 5 Minutes!
I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.It's delicious even after it gets cold, so it is good for a snack or a side dish!If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.)Avoid blue-blacked fish, squid and octopus! Recipe by misareci -
Surf Clam Sashimi - How to Peel, Prepare and Blanch Surf Clam Sashimi - How to Peel, Prepare and Blanch
I learned this from my father, who has been eating surf clam for years.Wash the sand off very, very well!!Blanch the clam for just 10 seconds!!If you cook them for too long they will become tough, so watch out.Just blanch them briefly and they will become sweeter and tastier. Recipe by Mamipo- -
Salmon Sashimi Cake Salmon Sashimi Cake
Simple and easy for someone who loves sushi and celebrating a special occasionIt's extremely important that you have the proper pan or that you don't need to flip the cake to take it outEquipment- 6" round cake pan with removable bottomOR- 6" round spring foam cake pan
-
Sashimi Transformed! Easy Non-fried Tuna Fries Sashimi Transformed! Easy Non-fried Tuna Fries
I wanted to use the leftover sashimi tuna and turn it into something completely different. So, I came up with this quick and easy dish using mayonnaise with which I often make stir-fried dishes.You don't need any seasoning ingredients if you use mayonnaise. The egg contained within the mayonnaise improves the richness of the dish and it also simplifies things a bit! I used sliced tuna since it was inexpensive, but you can use any other cuts of tuna as well. Recipe by Pabuchan -
Salmon Sashimi with Avocado Dip Salmon Sashimi with Avocado Dip
This is a modification of"Oil Steamed Fish With Avocado Dip". I learned the avocado dip by user "Nanmaru".I recommend seasoning the salmon well with salt! It goes really well with white wine. You can omit the lemon juice, but the avocado dip will change colour quickly! On the other hand, if you get lemon juice or vinegar on the raw salmon, the salmon will turn whitish, so watch out. Recipe by Tetsuamru -
Simple Temari Sushi Using a Pack of Sashimi Simple Temari Sushi Using a Pack of Sashimi
I make this for celebrations and parties. I always worry about what to combine with what, so I thought I'd post this for reference.■ Sticking the sushi toppings to warm rice will reduce their level of freshness. ■ You could also use toppings like ama-ebi (sweet shrimp) or steamed shrimp (with mayonnaise), kohada gizzard shad (with julienned ginger), parboiled and rolled greens, roast beef, cured ham, eel, pickled sakura blossoms or leaves and so on. For 4 servings. Recipe by Keyua -
Flounder Sashimi with Gochujang Sauce Flounder Sashimi with Gochujang Sauce
I made this dish because I imagined a white fish sashimi would be perfect with fruity cocktails, which I love. The light flounder and the Gochujang sauce matches perfectly.I have nothing in particular. All you really need is flounder sashimi... Recipe by Yukanattsu -
Tai Fish Head Soup with Sashimi or Sushi Tai Fish Head Soup with Sashimi or Sushi
Difficulty Level 5 🐰: Intermediate Home Cooking (Moderate Difficulty)Cooking requires effort, skill, and love 💖. I'm Arisa 🐰This is a miso-flavored tai fish head soup 🐟️🐰✨
Translated from Cookpad Japan
More Recipes
Comments