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
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
Cooking Instructions
- 1
Remove the sliminess of the skin using a kitchen brush.
- 2
It is easy to remove the silver-coloured scales using a kitchen brush.
- 3
Rinse the fish well.
- 4
Cut the upper part of the fish for grilling with salt because the belly has nice fat and gelatinous substance.
- 5
Run the tip of your knife along the back bone of the fillet.
- 6
Run the tip of your knife along the rib bone.
- 7
Run the knife along the bone several times to remove the flesh from the bone.
- 8
The tail doesn't have much flesh so grill it with salt.
- 9
Again run your knife along the bone.
- 10
Slowly!
- 11
I separated the flesh from the bone.
- 12
Do the same at the back.
- 13
Cut off the tail and grill it with salt! Deep-fry the bone to make crispy bone chips.
- 14
I separated two fillets and a bone.
- 15
To prepare for grilling, sprinkle both sides of the fish with salt. Chill in the fridge for about 1 hour.
- 16
Cut the bone into bite sizes and deep-fry to make crispy bone chips.
- 17
The fish was delicious!
- 18
Slice the onion lengthways very thinly and soak in water to garnish the dish.
- 19
Spread sliced onion over your serving dish.
- 20
Place a shiso leaf on your palm and slap it to bring out its fragrance. Place them on the sliced onion.
- 21
Slice the fillet diagonally into 1.7-cm thickness.
- 22
Arrange the sliced fillets on top of the vegetables.
- 23
It is done. The skin was very crunchy! If you buy largehead hairtail sashimi from fishmonger they always remove the skin so you can't try it. I like it on the fish!
- 24
We will have the sashimi with scallop and chicken from Hokkaido, daggertooth pike conger rice in soup made Hiroshima-style, and Shizuoka-style chorizos and fishcake.
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