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1 slice salmon in 2 days   Jan. 2021 issue No.205
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Fish in Aomori Nov. 2020 issue No.203
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White trevally sashimi & sushiAug. 2020 issue No.200
Gurukun figure sashimi Jul. 2020 issue No.199
Commercialization of Japanese seabass May. 2020 issue No.198
Bonito silver skin sashimi. May. 2020 issue No.197
Coonstripe shrimp sashimi. Apr. 2020 issue No.196
Japanese amberjack products. Mar. 2020 issue No.195
Herring honegiri. Feb. 2020 issue No.194
Fish shop sushi can be savior of fisheries dept. Jan. 2020 issue No.193
Pacific cod hot pot fillet Dec. 2019 issue No.192
The situation of fishfood in Bangkok Nov. 2019 issue No.191
Striped bonito sashimi Oct. 2019 issue No.190
Hanasaki crab with boiled Sep. 2019 issue No.189
Wrasse sushi Aug. 2019 issue No.188
Red sea urchin squid sushi Jul. 2019 issue No.187
Spotted knifejaw sasihimi Jun. 2019 issue No.186
Blue fusilie sasihimi May.2019 issue No.185
Sashimi & sushi made with small blue fin tuna Apr. 2019 issue No.184
Delicious japanese common squid Mar. 2019 issue No.183
Again,what is mentaiko? Feb. 2019 issue No.182
Revitalization of fish shop Jan. 2019 issue No.181
Female is winter , male is summer Dec. 2018 issue No.180
Rich nature & multi-ethnic city vancouver Nov. 2018 issue No.179-2
Going com. change the future of Seallle Nov. 2018 issue No.179-1
Blackfin seabass sashimi & slide Oct. 2018 issue No.178
Gray large-eye bream sashimi & sushi Sep. 2018 issue No.177
Hand-made boiled octopus Aug. 2018 issue No.176
Eel Suchi Assortment Jul. 2018 issue No.175
Variety of Japanese horse mackerel Jun. 2018 issue No.174
Lavender jobfish figure sashimi May 2018 issue No.173
Black seabream cuisine Apr. 2018 issue No.172
Boring clam figure sashimi Mar. 2018 issue No.171
Starry flounder sashimi & nigirisushi Feb. 2018 issue No.170
The style of fish shop sushi Jan. 2018 issue No.169
Value added prodct of snow crab Dec. 2017 issue No.168
One side of Italian fish dish Nov. 2017 issue No.167
White croaker hiratsukuri sashimi・nigirisushi・fillet Oct. 2017 issue No.166
Cornetfish nigiri sushi & usutsukuri sashimi Sep. 2017 issue No.165
Four-line tongue-sole nigiri sushi & usutsukuri sashimi Aug. 2017 issue No.164
Emperor red snapper sashimi Jul. 2017 issue No.163
Damselfish cuisine Jun. 2017 issue No.162
Golden threadfin bream kobujime hiratsukuri sashimi May.2017 issue No.161
Redlip mullet usutsukuri sashimi Apr.2017 issue No.160
Hairy stingfish sashimi Mar.2017 issue No.159
John Dory sashimi & nigirisushi Feb.2017 issue No.158
No.157 is not translated into English because of the author's honor.
White trevelly usutsukuri sashimi Dec.2016 issue No.156
Shaghai crab cuisine Nov.2016 issue No.155
Shaghai fish cuisine Nov.2016 issue No.155-2
Sunrise perch sashimi and sushi Oct.2016 issue No.154
Yellow groupet usutsukuri sashimi Sep.2016 issue No.153
Longtail tuna hiratsukuri sashimi Aug. 2016 issue No.152
Stingray sashimi & sushi Jul.2016 issue No.151
Stingray cuisine Jul.2016 issue No.151-2
Segoshi figure sashimi of Ayu Jun. 2016 issue No.150
Ayu figure sushi Jun.2016 issue No.150-2
Red-spotted rocked grilled sashimi May.2016 issue No.149
Mink whale unesu slice Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
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Halibut sashimi Feb.2016 issue No.146
Catfish usutukuri sashimi Jan.2016 issue No.145
Catfish Nigirisushi Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Mullet arai sashimi Dec.2015 issue No.144-2
Difference in the fish meal across the sea Nov.2015 issue No.143
Difference in the fish meal across the sea Nov.2015 issue No.143-2
All of sardine(sashimi & nigirisushi)Oct.2015 issue No.142
Figure sales of amberjac slice(Sep.2015 issue No.141)
Indian Mackerel hiratsukuri sashimi (Aug.2015 issue No.140)
Tokobushi abalone assorted sashimi (Jul.2015 issue No.139)
Alive rabbitfish hiratsukuri sashimi (Jun.2015 issue No.138)
Pomfret broiled hiratsukuri sashimi (May.2015 issue No.137)
Fillets with bone,with head of Ruby snapper Apr.2015 issue No.136
The fish-figure of halfbeak sashimi,halfbeak nigirisushi,halfbeak vinegared Mar.2015 issue No.135
Red sea bream nigiri sushi Feb.2015 issue No.134
Recommended raw fish face-fo-face naked selling Jan.2015 issue No.133
Tuskfish usutsukuri sashimi Dec.2014 issue No.132
A fish-figure sashimi of Lobster Nov.2014 issue No.131
Broiled mackerel hiratukurisashimi Oct.2014 issue No.130
Sockeye salmon steak Sep.2014 issue No.129
Carp arai sashimi Aug.2014 issue No.128
Syunsen sashimi assortment Jul.2014 issue No.127
Grenadier anchovy whole fish sashimi Jun.2014 issue No.126
Rockfish sashimi (May.2014 issue No.125)
Sashimi and sushi tilefish seasonal Apr.2014 issue No.124
Assorted sashimi of tuna fullness Mar.2014 issue No.123
A Largescale blackfish nigirisushi of coldest Feb.2014 issue No.122
Unachirashi sushi Jan.2014 issue No.121
The charm of Argentine prawns Dec.2013 issue No.120
Sydney Fishs Market Nov.2013 issue No.119
Raw autumn salmon skinfiring sashimi (Oct.2013 issue No.118)
Greater amberjack toro usutsukurisashimi (Sep.2013 issue No.117)
A sashimi of hiratukuri for the Brassy chub Aug.2013 issue No.116
A sashimi of fish-figure for the Yariika Jul.2013 issue No.115
Gunt sashimi of fish-figure for Leather parboiling Jun.2013 issue No.114
Black scraper usutsukuri sashimi May.2013 issue No.113
The japanese ancyovy nigiri sushi Apr.2013 issue No.112
Syunsen sashimi chirashi sushi Mar.2013 issue No.111
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Dec. 2021 issue No.216

Yellow drum dishes

Drum family fish

Since yellow drums are often caught in the summer, it is often said that the season is in the summer, but in fact, the fat gets on in the winter and it becomes delicious. Let's take up this yellow drum in this month's issue. The white croaker of the same family Sciaenidae, whose appearance is very similar to the yellow drum, was described in the October 2017 issue No.166, so a similar article may appear. But they are indistinguishably similar, so I'm aware of that, and note the difference.

The image below is the yellow drum of order; Perciformes, suborde; Percoidei, family; Sciaenidae, genus; Nibea.

The name of Nibe is also used as a regional name in Japan, and when Kiguchi enters there, it becomes confusing how to distinguish Koichi and Shiroguchi, also known as Kingchi.

Therefore, the following image was written at the time of the explanation of white croaker, but since it is easy to understand as a way of distinguishing by comparing the images, I decided to post the same one again for understanding in this month's issue. The following images were all taken by the author, and although the places and times when they were taken were different, the sizes were almost balanced.

How to distinguish the family of white croaker (family Sciaenidae)


White croaker  family Sciaenidae, genus Pennahia

The whole is silver white and somewhat slender, tail fin protruding triangle. There is a black spot behind gills lid.


Yellow croaker family Sciaenidae, genus Larimichthys

The body color is silver white with yellowish color, the abdomen is slightly yellower than the back. Their eyes are close to the tip of the upper jaw, they are big, the origin of the tail fin is thin.


Yellow drum family Sciaenidae, genus Nibea

It is yellowish over the whole, black spots below the side line lined up in lines, and the one above it is disturbed. The original part of each fin except for dorsal fin is yellow.


Blackmouth croaker family Sciaenidae, genus Atrobucca nibea

Pectoral fin is long and reaches behind the first dorsal fin and has a black color overall.


Japanese croaker family Sciaenidae, genus Argyrosomus japonicus

The head is small, the length of the pectoral fin does not reach the rear end of the first dorsal fin. The end of tail fin has a little out of the center.


Brown croaker family Sciaenidae, genus Miichthys

Along the dorsal fin on the side line, there is an obliquely ordered brown spotle (small black spot column) followed.

Fish air bladders and vocal muscles

As many as 270 species of Drum family fish have been identified, most of which live in continental coastal waters. They have common features such as having large otoliths and using air bladders to make a cry.

Even fisheries people who often cook Drum family fish are unlikely to see otoliths that do not lead to business, but air bladders are an organ that you will definitely see when you cook.

Removal of air bladders
It exists so as to cling to the backbone.
If you remove it with your finger, it will not be scratched easily.
The state where the air bladders are removed.


Drum family fish, including the Yellow drum, can quiver and squeal this air bladders. Many of the typical Drum family fish, such as the White croaker, Yellow croaker, Yellow drum, and Blackmouth croaker, are named "guchi" because the sound sounds like they are complaining. The cry of this fish is limited to the time of a flood tide when spawning takes place, and seems to be a sound for recognizing each other's existence. Incidentally, it used to be used as a contraceptive in the past.

Next to the air bladders, there are red muscles called vocal muscles on both sides in the image below, and the air bladders resonate by shaking them, which becomes a cry (vibration sound).

Removal of vocal muscles
The part surrounded by the white line is vocal muscles
When peeling vocal muscles from the half body with two pieces disassembling with your fingers.
When peeling vocal muscles from the half body without central bone with fingers.
Two vocal muscles removed

Cooking of air bladders and vocal muscles

If the air bladders and vocal muscles, which clearly show the characteristics of the fish in the Drum family, could be sold as products, it would be as follows, but I have never seen such products in the fish department.

Even if it doesn't sell as a product, it's a waste to dispose of it as unnecessary residue. Anyone can boil down air bladders to make a natural glue, so this is one way to keep it. But unfortunately it's a waste unless you have to spend your time and effort, so the average person wouldn't do that.

On the other hand, considering how to utilize vocal muscles, I think that I have to eat it, so I cooked it with air bladders to eat it.

Cooking of air bladders and vocal muscles
Season with soy sauce and mirin.
Place in an oiled frying pan.
Bake lightly so that it does not burn.
Completed sauteed dishes using air bladders and vocal muscles


As a result of eating this dish, when the taste is evaluated, air bladders do not have the strong elasticity of the stomach and have a surprisingly soft texture. And the vocal muscles are the masses of the muscles themselves, and I felt that the expression "like fillet" that was used when writing White croaker was correct.

This is because fillet is a long and narrow muscle that has two on the left and right sides of the internal organs, and the official muscle name is called "iliopsoas muscle", which is a muscle that has the role of turning the thigh outward and has few connective tissues, also, there is almost no fat. In other words, the vocal muscles of the Drum family fish are in a similar place, and since they are muscles that have the function of moving the air bladders, I think they can be described as "fish tenderloin". It may seem like a crazy suggestion, but why not sell it as a "rare part fish tenderloin"?

Yellow drum dishes

Let's also mention fish meat other than the internal organs, which is the original protagonist. For example, yellow drum boiled fish wants to cook in the following process.

Yellow drum fillet and boiled fish process
1,Make a cut to the top of the central bone. 7,Cut leaving a lot of meat on the head.
2,With the fish's head still attached, cut open on the anal fin. 8,Cut so that the width of the fillet is even.
3,Cut open the top of the dorsal fin to the point where there is a cut. 9,Cut with a balance of 4 equal parts including the head.
4,Cut the cutting edge into the center of the head. 10,Balance in 4 equal parts, excluding the tail.
5,Cut open the head in half. A little cheaper price setting by combining the head and tail
6,Make two pieces disassembling with the head attached to the upper body. High selling price setting by combining only good-looking fillets
Boiled dish of Yellow drum


I boiled it with a half body with bones, so when I made sashimi and sushi with the remaining half body without bones, it became as follows.


fish tenderloin

By the way, I would like to summarize this month's issue as well. In the olden days, Drum family fish such as White croaker and Yellow croaker, including Yellow drum, which is the main character of this month's issue, could be seen anytime and anywhere as a typical popular fish. However, nowadays, it is rare that the fish are sold at the fish counter.

Until the 1960s, Japan had the west bottom trawling fishery ships catching large quantities of Drum family fish in the East China Sea and the Yellow Sea and bringing them to Japan. However, as the fishing environment surrounding Japan changed drastically, the west bottom trawling fishery declined, and at the same time, the Drum family fish disappeared from the fish counter.

Please refer to the October 2017 issue No.166 for details on the factors behind such environmental changes. In the old days, Drum family fish was often boiled or fried as a popular side dish. However, it is becoming more and more rare and is now treated as being used for sashimi and sushi.

In this month's issue, I was planning to make the Japanese croaker for sashimi the main character. Unlike the White croaker, which is mostly treated as a side dish in Fukuoka, the Yellow drum, which is often treated specially for sashimi, is also called the Japanese croaker in Fukuoka. For that reason, in this month's issue, I was thinking of writing Yellow drum as a Japanese croaker. However, from the author's point of view, I decided that the local name could not be used.

In the past, yellow drum air bladders were also used as a raw material for adhesives called glue, but nowadays Yellow drums are no longer seen as a raw material. And Yellow drum vocal muscles weren't looked at in the past, but what about now? From the point of view of effective use of resources, it is possible to sell it as a rare "fish tenderloin" instead of throwing it away as unnecessary residue.

If you know the fact that the tuna Toro was also abandoned in the past, I suspect that the vocal muscles will look different. I wonder if any of the readers will embody my ideas ...

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An opinion and the communication are to iinfo@fish food times

Date of updating 1 Dec. 2021