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)

New server counter from 1.10.2015


May 2017 issue No.161

Golden threadfin bream


Golden threadfin bream kobujime hiratsukuri sashimi

Luxury fish with gorgeous colors

In the upper image Golden threadfin bream there are many vertical rows of red and yellow, and the upper end of the red tailbill is elongated with yellow threadlike things. From the features of this brilliant and gaudy golden thread-like portion, the Japanese name "Ito" was attached and the Japanese name seems to have become Itoyori.

The official Japanese name Itoyoridai (Golden threadfin bream) is not only a flashy appearance, but white meat of a fish with no habit is wide for cooking, and with Tilefish, which is often used as a similar application almost exclusively, It is a high-class fish that is useful in high-class Japanese restaurants.

There is Material of the bowl dish as a typical dish, and when you receive cooking from the customer at the fish store's shop, it seems that there is the most demand for "for soup".

In this way, Golden threadfin bream not only has a relatively high need as a material of the bowl dish, but also of course it works a lot in other dishes, but you should know the characteristic of the fish meat to cook.

It is "It is soft and contains a lot of moisture", and this is the characteristic, Golden threadfin bream basically removes the skin and does not make it into sashimi or sushi. If you do not do anything as it is, it means that there is no texture and no chewiness when you eat it. When Golden threadfin bream is made into sashimi or sushi, it becomes necessary to add one step to avoid such a thing.

There is a method called "kobujime" as a representative of adding work. I will briefly introduce the process of kobujime as follows.

Golden threadfin bream's kobujime way

1, Golden threadfin bream with the scales removed and the internal organs removed. 2, Start cutting open from the side of the Buttocks bire with the head on. 3, Cut from back bire side to backbone.
イトヨリ イトヨリ イトヨリ
4, cut a hole near the back bire at the tip of the kitchen knife. 5. Cut the cutting edge of the kitchen knife towards the head. 6, Cut the cutting edge of the knife directly into the head.
イトヨリ イトヨリ イトヨリ
7, Separate the head into two. 8, Detach the base of Back bire. 9, The state where the fish body was divided in half leaving the head.
イトヨリ イトヨリ イトヨリ
10, Cut off the head of uwami. 10, Detach the head of shitami. 12, The state where the head is separated.
イトヨリ イトヨリ イトヨリ
13, Detach the remaining uwami in the backbone. 14, Backbone after disassembling into three pieces. 15, detach the stomach bone of shitami.
イトヨリ イトヨリ イトヨリ
16, Detach the Stomach bone of uwami. 17, Extract all dark colored flesh of fish bone using bonig tool for fish. 18, arrange the fish in the bat where space can be made under the net, and salt lightly.
イトヨリ イトヨリ イトヨリ
19. Squeeze the top and bottom with kitchen paper and absorb moisture from the body. 20, after about 30 minutes with salt, a state of putting out a little water from the body. 21, quickly rinse off the surface salinity instantaneously.
イトヨリ イトヨリ イトヨリ
22, Place the washed object on the kitchen paper. 23. Also cover the surface with kitchen paper to absorb moisture. 24, Put the fish up and down with kelp and leave it for more than 3 hours to half a day.


When Golden threadfin bream is made into kobujime, the kelp sucks in moisture and it is tightened, furthermore it adds the taste of glutamic acid of kelp, and it becomes more delicious.

This method is also used for Tilefish, which has a soft, watery body similar to Golden threadfin bream, and is also compatible with the same white body red sea bream and flounder, and kelp complements the pale white taste of white fish.

There are certain aspects not only that white fish such as red sea bream and flounder and kobujime have good compatibility. Naturally occurring red sea bream and natural flounder sometimes have one fish larger than 5 kg in size and sometimes it is caught and arrived. Such an extra large size can be easily sold in one day unless it is a big shop restaurant I can not do it. It may take days to digest these, and this method of kobujime is effective for using it as a raw material for sashimi and sushi over days.

In the past era when there was no method of frozen, if you make fresh fish salted or dried as saying that amount is too much, you can not use it for sashimi or sushi, but if you use this kobujime method It is a crystal of an old man's wisdom that made it possible to absorb moisture by salt and kelp, delayed oxidation and spoilage, and allowed to be used for sashimi and sashimi in raw condition for a relatively long period of time.

Next, let 's introduce the process of commercializing Golden threadfin bream which became tasty with the power of kombu to sashimi and sushi as follows.

Golden threadfin bream kobujime, the process of sashimi and sushi

イトヨリ イトヨリ イトヨリ
1, put two decorative lines of kitchen knife in the skin of uwami of Golden threadfin bream. 2,Start cutting from the direction of tail bire with the technique of hiratsukuri sashimi. 3. Continue cutting the length of hiratsukuri sashimi to the end so as to be as even as possible.

Golden threadfin bream kobujime sashimi

イトヨリ イトヨリ イトヨリ
1, Shitami's skin is facing downwards and begins to be cut from the head with a left-facing posture. 2, In order to make a sushi material, put a kitchen knife with a piece of leather and make it a sharp cutting angle. 3, After making a kitchen knife and making a sharp cutting angle, pull the kitchen knife and detach it at the end.

Golden threadfin bream kobujime nigirisushi

Although this time kobujime leaves the leather as it is, in general when leaving the leather and making it into sashimi and sashimi, softening the skin with yushimo or yakishimo technique shimofuri, Golden threadfin bream is very soft skin As a result, I decided not to do shimofuri treatment in order to emphasize the appearance daringly this time.

If you want to soften the texture of the leather, after dismantling into three pieces, you will enter the process of kobujime after processing shimofuri.

However, since it is the skin of a raw fish anyway, it should prepare for its reasonable hardness, and I want you to taste the chewy response and the umami that comes out from there. However, it is still necessary to devise a device to make it easier to eat, for example, this time hiratsukuri sashimi has two decorative knives so that it can be chewed out small.

In this way, decorative knives are effective for change in appearance, while originally when eating yushimo or yakishimo of fish skin, the purpose is to ease the hardness of the skin as much as possible and make it easier to eat.

Golden threadfin bream, if you make sashimi and sushi without changing anything as it is, there is a fear that the customer will be evaluated that it is not tasty. Golden threadfin bream is a fish whose taste changes greatly in a good direction by adding one method to the handling method.

Golden threadfin bream with good freshness to sashimi and sushi is a fish that will never be shipped to the market at a cheap price, and we want you to deliver in delicious condition using nervousness for handling.

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

Date of updating May1. 2017