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A Fisherman's Recipe For Largehead Hairtail Sashimi Recipe

A Fisherman's Recipe for Largehead Hairtail Sashimi Recipe
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Prepare the ingredients before making A Fisherman's Recipe for Largehead Hairtail Sashimi in your home. Then, follow these steps below to serve A Fisherman's Recipe for Largehead Hairtail Sashimi for your family or friends.

Ingredients: A Fisherman's Recipe for Largehead Hairtail Sashimi

  • 1 Largehead hairtail
  • 1 Kitchen brush
  • 1 Coarse salt
  • 1/2 Onion
  • 5 to 6 Shiso leaves

How to Make A Fisherman's Recipe for Largehead Hairtail Sashimi

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make A Fisherman's Recipe for Largehead Hairtail Sashimi in your home by yourself.

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