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 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)


Apr. 2018 issue No.172

Black seabream cuisine

Is the season of black seabream summer, or is it ?

マダイ クロダイ

Black seabream has many sharp spines in dorsal fin so that it can be judged with the image on the upper right, Acanthopagrus which is the scientific name of Black seabream means "sea bream with spines" and makes this powerful spines It seems to intimidate the enemy by things.

The red seabream which made the red color of the upper left image is taken as the season when it is relatively cold from the winter to the spring and the black seabream is often said to be the season in the black seabream, but is this the real thing? These two fish species look alike, but the red seabream is bright and flashy red color, the black seabream is astringent black, completely opposite color, and the season is winter and summer It is interesting to compare in reverse.

When the rainy season ends and the seawater temperature rises from the early summer to the summer, the activity of the black seabream increases and actively seizes a variety of baits, it becomes the high season of black seabream fishing. As the regional nature that is long in the north and south is also relevant, the season varies, but the black seabream who finished spawning in the spring a little earlier than the red seabream, predating the animal feeding in the summer time in preparation for the winter It is time to restore physical strength. It is said that the taste of fish during the active preying of animal food is good and conversely the black seabream begins to move to the deep sea in autumn so that the fishing outcome is as good as the summer black seabream at a certain period of time will surely start to get more fat but because it is time to prey the vegetable feed, the taste is said to be somewhat smelling of the sea.

In the world of Japanese food, there seems not much to be talked about how to handle black seabream, but this is because the black seabream is positioned as a lower fish in East Japan fish market such as Tsukiji etc. It is hardly traded because it does not become too good price . This is probably because the idea of looking down as a lower fish has been established in the world of eastern Japanese cuisine mainly in Tokyo, because of the environment in which the black seabream is inhabited.

The habitat environment of black seabream, which is the cause of to look down on, is that fish of red seabream inhabits the bottom of the water depth of around 200 m and fish like the ocean of comparatively deep sea, while black seabream is completely opposite It inhabits coastal areas below 50 meters in depth and enters not only the brackish water area where water turbidity is intense but also enters the fresh water area of the river, there is a regionso call it by the name of the alias "river bream (kawadai)".

In this way, because it is a fish living in the coastal area of the near field, it is also a fish preferred by anglers and it is popular as a fishing target fish in beach, levees, estuaries, etc. however, black seabream is delicate It is very cautious, nervous coward and eye well, and even if there is hit of the fishing, it does not swallow at a stroke but seems to be fascinating the angler also in that it puts it in the belly while being precautionary.

However, there is omnivorous greediness to eat anything from shrimp, crab, shellfish, watermelon, radish, pumpkin, even if there is such a cautiousness, further changes in salt concentration, water temperature, turbidity of the sea, etc. It is also strong against changes in the environment of the ocean, and the high level of environmental adaptability that can survive anywhere is a feature of black seabream.

Utilizing the fact that this environment adaptability is high, cultivation of black seabream is also actively carried out in Hiroshima Prefecture etc. in the Seto Inland Sea, etc. As a result, the transaction price at the fish market is a relatively stable and inexpensive price .

Approximately 60% of the Japanese black seabream is now caught in the Seto Inland Sea, but since the black seabream ceased to be caught in some time ago, the fry fish was released in the Seto Inland Sea since around 1983, there seems to be a side that has become too low as its number has increased too much. Long ago, there was a period when black seabream was treated as a high grade fish in western Japan from the convenience that can be kept alive for a while even in fresh water, but now farmed fish and discharged fish have increased too much, the price dropped, fishermen prefer not to catch fish naturally black seabreams.

Furthermore, one of the things that can be cited as the ability to adapt to the environment of black seabream and prosper as a descendant is a unique feature of sex change at the stage of growing from larvae, until the second year of after birth all male, then It became hermaphrodites with the function of female, after 4 years it differentiated into male and female, after that overwhelmingly females become more advantageous to make the conservation of species advantageous, the family of black seabream seems to prosper in the sea.

Commercialization of black seabream

By the way, there seems to be an opinion that the price of the black seabream of ecology with such environmental adaptability is cheap because omnivorousness causes smelling of mud. This is also known as opaleye, often called kurodai in Japan, is avoided as smelling of the sea in summer, when you open your belly, it seems that the internal organs may smell due to omnivorous food , It is also possible that the body itself does not smell.

In the same way, mullet, which often lives in the brackish water area, is treated as a lower grade fish for the reason of smelling of mud, and the price of mullet in the market is dealt with very cheaply except for the time of having a big ovary though , I feel black seabream is receiving similar unfair treatment.

But black seabream is a delicious white fish as you can see from the same Sparidae family (Sparinae subfamily Acanthopagrus genus) as red seabream, variations of cuisine similar to red seabream can be developed.

Let's summarize the process of commercializing to boiled fish, sashimi, nigiri sushi using only black seabream 1 fish below.

1, Two pieces disassembling of black seabream

two pieces disassembling process of black seabream
クロダイ クロダイ
1, Cut the gills film, cut off the base of a collar of a fish. 6, Open the film of the lump of the blood of the spine, wash out the lump of the blood.
クロダイ クロダイ
2, push the cutting edge into the base of a collar of a fish. 7, Wipe off the moisture, put the cutting edge from the buttocks bire on the underlying body side, advance the cutting edge to the bowler bone.
クロダイ クロダイ
3, Cut the abdomen up to buttocks bire. 8, From the dorsal fin near the lower body side, advance the cutting edge toward the bowler bone.
クロダイ クロダイ
4, Open the abdomen with left hand, cut off one gills' base.

9, Cut along the middle bone toward the head and halve the head with the origin of blade as it is.

クロダイ クロダイ
5, Remove the second part of the gills base. 10, When the head is divided in half, just cut off the part of the jaw and divide it into two.
Black seabream was done two pieces disassembling while keeping head on

2, Black seabream's nigiri sushi

Black seabream nigiri sushi process
クロダイ クロダイ
1, leave pectoral fin and pelvic fin on the head of the half body without middle bone, cut off the head in the form of Tasukigake. 6, Pull the skin strong with the left hand, move the yanagiba kichen knife back and forth, leave the leather and advance to the right.
クロダイ クロダイ
2, the lower body side without a middle bone that separated the head. 7, the state removing the skin of the lower body.
クロダイ クロダイ
3. While moving the deba kitchen knife back and forth, put the cutting edge under the bellybone and advance down under the bellybone to the left. 8, leave the small bones of chiai meat of fish in the belly body, and separate the back body into shapes that become as parallel as possible as much as possible.
クロダイ クロダイ
4, cut bellybone while shaping. 9, cut off the small bones of chiai meat of the belly body.
クロダイ クロダイ
5, leave a piece of leather at the end of the tail, insert a little incision with the cutting edge of yanagiba kitchen knife. 10, with the method of sogitsukuri sashimi on the left posture, move the yanagiba kitchen knife to make sushi material.
5 kan of sushi made only from the belly body of black seabream's lower body

3, Black seabream usutsukuri sashimi

Black seabream usutsukuri sashimi process
クロダイ クロダイ
1, Prepare the back of the lower body to usutsukuri sashimi. 10, slice thinly the cucumber using the thin part of the tip of yanagiba kitchen knife.
クロダイ クロダイ
2, serve usutsukuri sashimi cut from the side of the leather, from right to left on the radish ken on the back. 11, cut as thin as possible at equal intervals, and sharp angles at the tip.
クロダイ クロダイ
3, Using the thumb and forefinger of the left hand, bend the head of usutsukuri sashimi and serve this on the radish ken. 12, After cutting the required number, expand it to a semicircular shape and make it into a fan-shaped equidistant shape.
クロダイ クロダイ
4, Serve usutsukuri sashimi in a semi-circle on the back side radish ken. 13, Place the cucumbers on the front side of the radish ken, and thinly make the remaining fish parts.
クロダイ クロダイ
5. Prepare one cucumber and cut both ends. 14, Put the rest of the parts into usutsukuri sashimi and finish arranging them in a semicircular shape while bending their heads.
クロダイ クロダイ
6, Divide the cucumber vertically with Yanagiba kitchen knife. 15, Divide the lemon vertically into halves.
クロダイ クロダイ
7, Half the state of cucumber. 16, Slice thinly sliced lemon.
クロダイ クロダイ
8, Cut thinly the upper part of the rounded face of the cucumber split in half with yanagiba kitchen knife. 17. Place the sliced lemon so as to be continuous with the cucumber before the backside radish ken.
クロダイ クロダイ
9, A state where the cucumber was scraped off to such an extent that the seeds can not be seen. 18, Finally add seaweed as ashirai.
Black seabream usutsukuri sashimi

4, Black seabream boiled fish

Black seabream boiled fish process
クロダイ クロダイ
1, Cut the dorsal fin of the upper body side with the middle bone with the origin of blade of kitchen knife. 7, Make cuts so that the length and size of fillets are even.
クロダイ クロダイ
2, Cut the pectoral fin at the origin of blade of the kitchen knife. 8, Cut the kitchen knife diagonally so as to improve the shape of the fillet of the tail part.
クロダイ クロダイ
2, Cut the pelvic fin at the origin of blade of the kitchen knife. 9, A state where the head is treated so as not to be worthless ara, and this is cut as one valuable fillet.
クロダイ クロダイ
2, Cut the buttocks bire at the origin of blade of the kitchen knife. 10, dashi soup 1.5 cups, sugar 5 tablespoons, soy sauce 4 tablespoons, milin 3 tablespoons, make a broth, add ginger to this and boil it.
クロダイ クロダイ
5. Remove the lump of the blood of backbone and belly bone with the corner of origin of blade of the deba kitchen knife. 11, When the boiled soup boils, put the fillet, put drop lid and cook for about 10 minutes.
クロダイ クロダイ
6, Separate the head to a larger size, leaving a little meat on the head. 12, After boiling down, sprinkle the broth over the fillet several times from the top, finished.
Black seabream boiled fish

Let's polish the cloudy eyes of prejudice

Well, this time I introduced firmly the cooking process of black seabream sashimi, sushi, fillets, so I think that it is not necessary to explain any more with images.

It seems that black seabream is rather one of poor fish treated unreasonably contrary, and its factor seems to be caused by the habitat mainly written in the above, but there is one more thingit that must not be forgotten. It seems that there are aspects that the person concerned is disliked because black seabream is "freshness falling early".

If you purchase a black seabream you did not know by appearance but disassembling the fish, the body of the fish is strange whiteness, not only can not be used for sashimi very much, also avoid selling in fillets If you have experienced buying black seabreams, there is no way you can not understand that buying will become cautious or will act to avoid it.

In other words, freshness becomes the top priority in black seabream, but in the case of red seabream there is a lot of things that can be used as it is, not just living, as it is saying that "red seabream is preferable even if it is rotten" It seems that there are not many failures when purchasing. However, since black seabream has an out-of-order that goes beyond the appearance judgment, it can be said that there is difficulty on that point.

But since black seabream can be obtained much cheaper than red seabream from the market price, it can be said that black seabream which can develop cooking just like red seabream has a really interesting charm.

As recently, cultured red seabreams have been stable at high prices, and if we do not think that the market will collapse easily, should we consider using black seabream as a substitute for that?

If you were looking at black seabream with eyes of prejudice, how about trying to polish the cloudy eyes? From the early summer when the red seabream season ended to the summer, it seems to be one way to market black seabream as season.

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

Date of updating 1 Apr. 2018