John Dory sashimi & nigirisushi Feb.2017 issue No.158
No.157 is dare to be translated into English because of the honor of the author.
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
Usutsukuri sashimi of yellow groupet Sep.2016 issue No.153
Hiratsukuri sashimi of longtail tuna 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
Unesu slice of Mink whale Apr.2016 issue No.148
Nigirisushi and sashimi of Mink whale lean meat Apr.2016 issue No.148-2
Nigirisushi and Broiled hiratsukuri sashimi of Mackerel tuna Mar.2016 issue No.147
Sashimi of Halibut Feb.2016 issue No.146
Usutukuri sashimi of Catfish Jan.2016 issue No.145
Nigirisushi of Catfish Jan.2016 issue No.145-2
Skewers of abacus ball Dec.2015 issue No.144
Arai sashimi of mullet 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)
Hiratsukuri sashimi of Indian Mackerel (Aug.2015 issue No.140)
Assorted sashimi of tokobushi abalone (Jul.2015 issue No.139)
Hiratsukuri sashimi of the alive rabbitfish (Jun.2015 issue No.138)
Broiled hiratsukuri sashimi of pomfret (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)
A sashimi of tuskfish(Dec.2014 issue No.132)
A fish-figure sashimi of Lobster(Nov.2014 issue No.131)
The sashimi hiratukuri of Broiled mackerel (Oct.2014 issue No.130)
Sockeye salmon steak (Sep.2014 issue No.129)
Arai sashimi of Carp (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)
The toro usutsukurisashimi of the Greater amberjack (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)
A sashimi of fish-figure for Leather parboiling of the grunt (Jun.2013 issue No.114)
A usutsukuri sashimi of the black scraper (May.2013 issue No.113)
The japanese ancyovy nigiri sushi (Apr.2013 issue No.112)
Syunsen sashimi chirashi sushi (Mar.2013 issue No.111)

New server counter from 1.10.2015


Mar. 2017 issue No.159

Hairy stingfish


Hairy stingfish sashimi

Very similar figure

It is already in Japan that the event to kill demons at February 3rd Setsubun has ended and it seems that demons have escaped from the land of Japan. But in the ocean it seems that a demon has settled down firmly. That name is Hairy stingfish. Besides this, Devil stinger is also a fish with the name of a demon, and indeed they both have a face like a demon in a fairy tale.

Even if you see only the fish 's face in the image below, people who are not familiar with fish may not be able to tell which is Hairy stingfish.


However, looking at the whole fish body, although they look alike, there are quite a few differences.


Perciformes order Sebastiscus suborder Scorpaenidae genus Scorpaenopsis cirrosa



Perciformes order Sebastiscus suborder Synanceinae Inimicus genus japonicus

Both are poisonous on the back bire on the back, Devil stinger is strongly toxic and thorns protrude in all directions and it is difficult to handle. For that reason, it is better to cut the kitchen knife shallow under the back bire and remove it for the back bire like the bottom picture.


However, in the case of Hairy stingfish, the spines are relatively simple, so it is easy to handle and you can cut the tip of the spine with a deba kitchen knife. When professionals accustomed to handling fish disassemble Hairy stingfish, unless you do poor movement, you can proceed with dismantling work without removing poisonous spines. For the time being, I will note only points to note below.

Back bire spines 1: the largest spines. Cut wide and wide.
Back bire spines 2: Hidden spines in soft back bire.
Buttocks bire: In addition to the large one spines, two spines, there are hidden 3 spines.
Stomach bire: A small spine is hidden. It is attached to both Stomach bire on the left and right.


Also, as a big difference between Hairy stingfish and Devil stinger, Hairy stingfish has scales so it is necessary to drop it, Devil stinger has no scales, like dark moss on the whole fish body surface . For this reason Kamenoko Scrubbing brush etc. should wash it off.

A small fish body is an ordinary Devil stinger is a very luxurious fish, not only the yield drops by dropping the entire Back bire but also the fish which is originally very low yield because the head is large and the torso is small. If you were eating only such a part of the fish, it is a fish of It hardly pays.

So, it is the point that Devil stinger cooks to spend all but the poisonous spurs, and only points of commercialization will be shown below.

オニオコゼ オニオコゼ

The upper left image is the material prepared by disassembling to make it the right figure sashimi, and in addition to Jyomi for sashimi, head, middle bone, liver, stomach, skin, Mikawa etc., some of them are processed by YUbiki It is used after doing.

Because the right sashimi uses parts other than your body, volumes come out somehow like this and it becomes a product that can take money.

Another similar fish

In addition, Hairy stingfish has another similar fish.


Below the top image is Hairy stingfish, but the top fish is scorpion fish which is also well known in the world.

The scorpion fish belongs to the Perciformes order Sebastiscus suborder Scorpaenidae Sebastiscus genus and belongs to a family different from the Sebastiscus suborder's Hairy stingfish. After all, Hairy stingfish seems to be similar to this fish and some people can not distinguish.

When comparing the three kinds of fish in this way, Hairy stingfish is similar to both Devil stinger and Scorpion fish, and it can not be felt as if it was born between these two fish.

In addition, Scorpion fish has exactly two fish called "Absent-minded Scorpionfish". This is because there are circumstances that this name was attached because scholars made a mistake carelessly, so often they are sold without being distinguished in fishmongers.

Perciformes order Sebastiscus suborder Scorpaenidae Sebastiscus genus's Absent-minded Scorpionfish, as you can see, the color of the fish body surface is a bit orange stronger and is often larger than the Scorpion fish, so cooking itself is easier It is an impression.


As regards this, we also touched on the October issue of FISH FOOD TIMES, so please access this page and see the differences and distinction points.

As Scorpion fish is very confusing and similar in many ways, it is called with various names in Japan, and I have a very surprised experience with that name in the past.

That was already twenty years ago. My close market participant, who was mainly in charge of local fresh fish in a fish market in Kitakyushu City, visited the president of the company to which the author concerned. He brought a fish to the president, "I brought a delicious Rockfish for my souvenir."

I was surprised to see the fish. That fish was definitely Scorpion fish. In Fukuoka where I live, I call that fish Arakabu, and of course I knew that rockfish and Arakabu were different. As a veteran official in Kitakyushu fish market confidently called Scorpion fish rockfish, I lost words on that side.

Even in Fukuoka and Kitakyushu, not so far in the same prefecture, we call the same fish with a different name, so afterwards even if we call hogo rockfish (hogomebaru) in Hiroshima, we were not surprised at all.

Then I followed the fishery consultant for nearly three decades, and I was not surprised that the same fish was called in different names in different parts of Japan, and there was no resistance to adapting to that name in various places.

Scorpion fish dishes

In this way, Scorpion fish is called Fukuoka and Nagasaki is called Arakabu, and the smallest one is made into miso soup. Furthermore, it is preferred to eat all fried fish which have been fried twice to bones and fillets.

In the case of a small Scorpion fish, as in the image below, if you open one without breaking the head, the fish is divided into two halves, which makes it easier for heat to pass through when fried and easily handled with chopsticks become easier to eat. Not only that but it is also beneficial that small fish like Scorpion fish looks big and great.


In addition, this time a little skill is needed when moving the kitchen knife, but there is a way to pull out the middle bone like the following which will be an interesting looking Scorpion fish fried dish.


Unfortunately, this is because there is no image of the process now, please understand only by writing. In brief, "cut in from the sides of the back bire with a kitchen knife, cut the middle bone near the Buttocks bire, cut the middle bone before the Buttocks bire, then cut off the root of the middle bone from the base of the tail bire, It is a method that pulls out the bone ". Incidentally, do not throw away the middle bones and do not waste it because they will be fried twice together later and serve on the dish later.

When this is fried, the white part rises round like a bottom image, and it becomes a funny appearance finish which is hard to see in other fish.


Twice fried dish of Scorpion fish without middle bone

By the way, the image below is fried with a one-half opening of Scorpion fish, which is another impression.


Scorpion fish's one-open twice fried dish

How to handle Hairy stingfish

Scorpion fish seems to be easier to handle than Hairy stingfish, but there are countless small spines at the head, hands hurt when treating the head with bare hands for disassembling cooking. Also the gills are small, but they have strength, so they can not be removed easily, the internal organs are few, but the bladders are durable and difficult to remove. For these reasons, it is a small fish, but the cooking itself is a nuisance fish.

Even this kind of professional sometimes sees a fish shop that sells fish that is a little annoying feeling while packing it in a tray without cooking. This is supposed to be impossible to sell as it is, if customers imagine scenes fighting when cooking this fish, ...

In the case of Hairy stingfish, that is the same, I think that it is good to cook like the above image and make it as a product. And in the case of a slightly large size, it seems that it may be in the form as follows.


Do not disassemble the head and disassemble it into two pieces, cut the kitchen knife into the head as it is, divide it into half and make it as the following item.

オニカサゴ オニカサゴ

The point of this commercialization is not to make the head like "residual residue", for that purpose dare to put more meat on the head and make it like a full-fledged fillet. In this way it is not twice fried fish, there are parts to eat in the head even if boiled.

The troublesome fish, let the professional make use of technology and sell this

One of the great characteristics of Scorpion fish 's colleagues is that it is "ovoviviparity fish" like rockfish. Ovoviviparity fish is not born in the form of a familiar egg in fish when it is born, it is a fish born in the same shape as a human like a parent, in addition to this, well known as a shark, ray, and an ornamental fish Guppy beings are also members of that group.

The Scorpion fish species are born after growing children to a certain extent in their belly, but this seems to have the purpose of reducing even the larval mortality as much as possible by raising them in their belly until the child grows to some extent.

In addition, Scorpion fish is born about 1 to 3 times in the long breeding season for about half a year, and this is called "multiple production". Such "Ovoviviparity multiply-produced" means that many times of offspring are carried out with the time of offspring being shifted, prevention of annihilation of larvae against a severe environmental change, somehow to leave descendants It seems to be a breeding strategy to do.

However, Hairy stingfish is an egg and it looks a lot like Scorpion fish can prove that this is another kind of fish.

Another name in Kyushu of Hairy stingfish is Okoze Arakabu, as it is expressed as Scorpion fish (Arakabu) with poisonous thorns, although it is actually a different kind of fish, it is treated as almost similar fish.

And there is a common item that you can eat deliciously with similar cooking methods such as deep-fried fish. Although there are price differences due to large and small sizes and scarcity in handling in the respective markets, there is no doubt that it is a delicious fish as a whole.

These delicious fish are fish with a little hurd to be cooked by ordinary people who are not used to handling fish. Professional fishmongers want me to tell people the deliciousness by making them easier to eat these troublesome fish through your hand at cooking.

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

Date of updating Mar.1. 2017