Hairy stingfish sashimi Mar.2017 issue No.159
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


Apr. 2017 issue No.160


Redlip mullet usutsukuri sashimi

This month's issue is also similar fish

It is not that the fish which is characterized by similar appearance continued for 2 months, but it eventually became it.

Well, do you know which is the name fish?



Actually, Heisei era 27 FISH FOOD TIMES When I feature the mullet at No.144, No.145 of the 12th month, I mentioned a bit about this fish.

The top of the top two images is Redlip mullet belonging Mullet second, Mullet family, Liza genus. Its name is called Yasumi in Fukuoka, Saga district, Syukuchi in Okayama, Akame in Hiroshima, Hiiko in Hiroshima, "red eyes" and "red mouth" as the image below, and red as a whole It is a characteristic feature.

The lower two images above are Mullet belonging to Mullet second, Mullet family, Mullet genus. The season of Mullet is from December to January in winter, but the season of Redlip mullet is from spring to summer, there is no fishy odor from Mullet, and its elegant taste white is like Mullet It is traded as an exclusive fish that does not compare.

However, if you look at the image of the head as shown in the two images below, it is like a serpent fighting with an enemy, becoming bloody, swallowing something and staring at it. People with weak feel may be afraid of seeing this image.


The spawning season of Redlip mullet is from April to May, and the ovaries are also made raw materials of Karasumi like mullet. When fishing mullet, it seems that it becomes reason to trade at high price due to the scarcity that Redlip mullet is mixed at the rate of about 1 fish in 100 fishs.

In the area facing the Ariake Sea, as Redlip mullet grows like mullet, the name changes as Ebinago → Ebina → Akame → Yasumi → Nayoshi, and it is an auspicious fish to be promoted.

Still image photography at the interval

Well, from now on, I'd like to go into the process of cooking and commercializing Redlip mullet, but this time I introduced a camera function that can do automatic still image photography by interval alone, so let's introduce it in the following form.

There seems to be some opinion that it is better to do a time lapse movie if you record a still picture of an interval. Regarding this, however, when I made a movie of the disassembly process of catfish at the time of FISH FOOD TIMES No. 145 January issue (dismantling of catfish, that About 12 minutes (of course, edited edited with unnecessary portion cut) is felt unusually long time, as for me the movie is not suitable for the content of FISH FOOD TIMES, it is useless ... It has reached the conclusion.

This is automatic still image photography at 10 second intervals, and I intend to excerpt only the parts that are supposed to be necessary later. However, if you feel that you do not need so many still pictures, please skip the picture.

Process of dismantling Redlip mullet and removing skin
メナダ メナダ メナダ メナダ
1, After removing the scales, cut gills' membrane. 2, Cut the abdomen from the base of the jaw. 3, Separate the two places of gills base. 4, Remove the internal organs including gills.
メナダ メナダ
5, Cut the Chiai membrane attached to the spine with the tip of the kitchen knife. 6, Wash away and the rest of the blood and internal organs with running water. 7, Cut at the angle of Tasukiotoshi, cut the blade base to the spine. 8, Also cut the upper body side at the angle of tasukiotoshi, cut the cutting edge to the spine.
9, Cut off the head at the bottom of the knife blade. 10, Open up the buttocks bire on the underlying side. 11, Cut the back bire on the underbody side. 12, From the back bire, slide the cutting edge over the middle bone and cut the body of the back side.
メナダ メナダ メナダ
13, Move the cutting edge towards the head from the direction of the tail bire, and cut off the lower body. 14, Detach part of the tail bire side. 15, The state where the disassembly of two pieces is finished. 16, Start cutting from the edge of the upper birch back bire.
メナダ メナダ メナダ メナダ
17, first cut to the backbone, then cut the abdominal bone. 18, after cutting the abdominal bone, continue cutting towards buttocks bire. 19, The upper body abdominal bone cuts the cutting edge of the cutting edge knife under the bone. 20, Remove the abdominal bone in such a way as to shape the abdomen.
メナダ メナダ メナダ
21, Under the lower abdominal bone, cut at the root of the knife blade. 22, Move the cutting edge as if you pull it, cut under the abdominal bone. 23, Cut straight, making the shape of the abdomen. 24, cut off the abdominal bone.
メナダ メナダ メナダ メナダ
25, Leave thin skin near tail bird and start cutting. 26, Pull strongly the skin on the left side, move the cutting edge of the knife to the right. 27, also underlying side pull the leather to the left, move the kitchen knife back and forth, and separate the skin. 28, the state of the skin of underlying side removed.


Next, the process for cutting the half with the leather removed into four pieces and making the fillets Muniel is as follows.

Redlip mullet fillet and Muniel's process
1, start cutting so that the fillet is parallel to the angle of the incision on the head side. 2, Cut the fillets to keep parallel angles. 3, I try to make the fillets roughly the same size. 4, I cut the half body into four.
Redlip mullet's fillet
1, Cover the fillet with salt and pepper, attach flour. 2. Melt butter. 3, Place the fillet with flour on a frying pan. 4, Bake both sides with medium heat.
Muniel of Redlip mullet

Nigiri sushi

Next is the process of making the remaining half a sushi.

Redlip mullet of nigiri sushi making process
1, after removing the skin, the black part of the surface stands out. 2, scrape the black part to highlight the red color. 3, also scrape off the yellow fat portion of the side. 4, After scraping, the redness became prominent.
メナダ メナダ メナダ メナダ
5, make the lower body into a sushineta in the form of a half body. 6, with the left posture, the lower body cuts with the skin down. 7, In order to make the sushineta a sharp edge shape, raise the knife of the kitchen knife and separate it. 8, cut into 12 pieces from the head side to the middle of the half body.
メナダ メナダ
Nigirisushi 7kan items with Redlip mullet Nigirisushi 5kan items with Redlip mullet

Usutsukuri sashimi

If you make only 12 cuts from the head of the half body to sushineta, the rest will be usutsukuri sashimi.

Redlip mullet usutsukuri sashimi process
メナダ メナダ メナダ
1, After disconnecting sushineta, use the rest to sashimi. 2. Separate the rest into backs and abdomen. 3, take the posture to the right, with the leather side up and make usutsukuri sashimi. 4, yanagiba is used instead of chopsticks, and shape is adjusted.
メナダ メナダ メナダ
5, abdomen takes the left posture, with the leather side down, to sogitsukuri sashimi. 6, Set the peak of Yanagiba upward and pull it towards you to make it a sharp edge shape of sashimi. 7, Sogitsukuri sashimi returns the cut face to the back and pinches it with your thumb. 8, When you pinch sogitsukuri sashimi, serve to the left in order from the right side.
Redlip mullet usutsukuri sashimi

Delicious fish not noticed

Redlip mullet is a delicious fish. The price of 1 fish is higher than that of mullet, but it is not necessarily a price not reachable for relatively large fish bodies, and cost performance is a better fish.

As mullet changes its color darker over time, it is often avoided in sashimi. However, in the case of Redlip mullet, no sudden discoloration as mullet is seen, and as you can see in the process image above, if you add hands such as sharpening a part of a dark part originally or yellow fat a little bit, the red color of the blood is Keeping long, sashimi can last for long while it looks delicious.

The catch of Redlip mullet seems to be relatively large in the western Japan area, but in Japan it seems that it lives in its own way anywhere in Hokkaido including the inner bay and the brackish water area, so in East Japan and northern Japan it is not so familiar It seems that there are few things to see because it is out of the catch target.

The season that Redlip mullet becomes the most delicious from spring to early summer after April. Although it looks like mullet, the contents are also quite different fish. As well as being a fish that is not attracting much attention, if you handle it better, you will be able to make it a fish with a high contribution to the store for the shop.

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

Date of updating Apr.1. 2017