Thank you for watching. A video that introduces the fishing industry in high quality, this time a popular fish shop will introduce how to fillet white-fleshed fish and how to connoisseur using Japanese meagre.
Do you know a fish called Japanese meagre (Onibe)? Known as a versatile fish suitable for various dishes such as Japanese, Western and Chinese, it is treated as a high-class fish in China. It is said that the amount of Japanese meagre resources in East Asia is declining.
However, the evaluation here in Miyazaki Prefecture will change completely! The resources are abundant, and tens of kilograms of Japanese meagre are landed on the market every day. In addition, the vast sandy beach in the center of Miyazaki Prefecture is also known as a fishing spot for Japanese meagre, and anglers from all over the country come to catch Japanese meagre over the meter from the land.
Miyazaki Prefecture has been releasing seedlings of Japanese meagre for a period of time, and I think that the amount of resources can be maintained by the appropriate natural environment and release.
This time, it's just a video of a middleman cutting such an Japanese meagre!
I will post a commentary later, so please have a look at the excellent cutting skills of the middleman first!!!
Table of Contents
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00:00 Introduction of this fish
00:30 Connoisseur's point
00:51 Peel the scales
02:40 How to take the internal organs
04:56 Delicacy swim bladder
07:01 How to get rid of the head
08:45 How to fillet a fish into 3 pieces
13:38 fillet a fish into 3 pieces in the other side
17:33 Difference in meat quality
18:15 Recommended way to eat
18:41 Should be aged?
19:10 Recommended production area
Cooperation
Furusawa-suisan, Miyazaki, Japan
#Fishery #Cutting show #Drum fish #Croaker #Japan