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How to make sashimi, sushi and fillet Hachibiki.
I bought a fish called hachibiki today. This fish is very tasty, but you don't see it at markets as often.
Because the color of the meat is red, people avoid eating this fish. But actually this fish has very rich taste to it.
I filleted it and made it to sashimi and nigiri.
First, remove all the scale.
Next, remove organs and the gill.
After that, clean inside of it with running water.
Fillet the fish into three.
Cut shallowly along the backbone.
Then cut the belly bone.
Remove all the belly bones,
then remove all the small bones with a tweezer.
There is umami in between the skin and the meat. For the sashimi part of the fish, instead of peeling off the skin, I poured hot water to cook the surface a little.
Then cool it down with ice water.
The sushi part of the fish, I removed the skin as shown in the video.
As if you push the knife to the cutting board and pull back the skin. That way you can peel off the skin very thinly.
Put the skin into a boiling water, cut thinly and garnish with chopped green onions.
Now let's cut the sushi part of the fish. place the thicker part top onto the cutting board.
Please slice very thinly.
Please prepare sushi rice before the fish is ready.
wet your left hand with vinegar water. Then grab the fish with your left hand and then grab rice with your right hand.
take some wasabi with your right middle finger and put it onto the fish.
place the rice onto the fish and make a little dip in the rice with your thumb.
put some wasabi onto the fish and place some rice
make a little dip into the rice. This is how to make nigiri sushi.
Finally fix up the shape of it with your thumb and middle finger.
Next, Let's make sashimi. Cut shallowly to the skin.
Cut thinly from your left side and place each one onto a plate.
Garnish with sliced lemon, thinly sliced skin and some wasabi, and it's done.
Hachibiki looks like red-fleshed fish but tastes like fatty white fish.
Look at the fat in between the skin and the actual fish. This fish is really good for sashimi and sushi.
This is the skin. It is also tasty. Hachibiki is reasonably priced fish, so I really recommend it you.