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)



Jul. 2015 issue No.139

Tokobushi abalone assorted sashimi

Readers ..., did a little surprised to renewal of the paper surface of FISH FOOD TIMES?
For those who some other day, received the pointed out that it is "old-fashioned attire our home page. Although it's became in the wake of the change this style, this style is also in certainly my mind is a little old-fashioned might ..., dragging longer think that, no doubt something that could get caught in the mind was present long.
Nevertheless, "in the center of the image, character is large, and wide open between the lines, easy to see, and want to be with the contents of the easy-to-understand articles like" dare simple has continued to stick to that style.
This was the idea that it "should put out a different originality from the other home page by doing". So between up to 11 and a half years of long previous month of No. 138, it has continued to maintain the style of the previous era attire.

However, it is pointed out that the "pre-era attire", when we again the home page style of previous issues in frank feelings objectively review, what it can unavoidable also is said to be "old-fashioned" definitely since it was myself convinced that it is, it was decided "style redesigned" from this month's issue.

That said style redesigned, because the author does not even anything in the IT experts are updating this website in the monthly "all handmade", and not be able to hide the "amateurlooks like thing" unfortunately enoughI know.
For even this new website style, it may still be evaluated as not advanced from the perspective of experts.
But it is because it is operated by human beings not the IT professional, originally I would like you to be aware to everyone how the reader that there is a limit.

In addition, or a new model of car, in such as the version-up of the PC OS, well it is anything like the "initial failure" are those that can occur in the often, yet the author has the environment us to calibrate the content not so, there is a high possibility.
So if there is that the reader of you to discover something careless mistake problem points in this updated style, but thankfully if you can contact us our company it.

Distinction of an tokobushi abalone and the abalone

Now the story of the prelude In this much, let's touch on tokobushi abalone of this month's theme.
Tokobushi abalone is time to become the time of eating the best around June-July that was prior to the spawning summer and it is delicious. Readers are looking at the image of shellfish in the following similar size, which is in the Abalone, Which is abalone, whether it can be immediately determined.

Shell top image

Immediately person that can distinguish is a professional, who do not know whether to determine to see which part is the amateur ....
... With that said, rather than the abalone, I think tokobushi abalone is neither be seen, and also have people without experience in dealing with it.
It is not the tokobushi abalone is the small abalone. In taxonomic abalone is <mollusk, gastropod,primitive double feet eyes, ear shell department, the abalone genus>, Abalone is <mollusk, gastropod, Primitive double feet eyes, ear shell department, Sulculus genus>.
Hierarchy of haliotis family it's fellow not far so together that, but is distinguished as not the same kind because that does not born each other of crossing species.
So, speaking as where to go discerned it to a similar looking, you can compare the number of holes in the surface of the shell called Priming opening.
It seems to four if there five to the left of the image, but right I should be able confirm nine.
It is a way to differentiate the difference of this hole is the first one, left abalone, right tokobushi abalone.
Abalone is the number of holes that are called hole (Priming port) is about four average, right tokobushi abalone is so much 6-9 than this. In accordance with this hole growth, since the position of the gills is gradually shifted, it seems we are blocked in order from the far back of the hole gills.

And the features for discerned of another is an image of the bottom.

Image viewed from the side of the shell

If you look at this image, I think the left side of the shell can have projects as the hole is slightly elevated mountain, holes in the right shell is not protrude, can confirmed that is a gentle state. In the left protruding shellfish abalone, gentle form of shellfish is tokobushi abalone, I can be used as this is also distinguish the way.

Yet another, there is always a feature to notice immediately if to have a professional dealing with fish. It is the "strength and firmness." If the abalone and tokobushi abalone of similar size keep in aquarium, both sticking to such as a floor or wall as a habit.
When trying that this is clinging state, but can be easily removed without requiring too much power in the case of tokobushi abalone is not very easy to remove in case of abalone, the also becomes more size 100g typically since not be removed by hand so that the can be removed as use tools, such as spatula.
In other words, tokobushi abalone is soft in the weakened relatively strength of the muscle, and abalone is not only hard body quality, it has the power also strong features.
However among abalone, but especially Disk abalone is hard and strong muscle, Siebold's abalone called red is neither strongly to not firmly like a Disk abalone.
For Unfortunately Ezo abalone and Giant abalone, I do not know because I have not able to confirm the firmness and strength in a way to be compared with the far Disk abalone, according to the person of story that can compare, they are than Disk abalone muscle thing that softer.

Next, let's look from the back of the shell is the difference between abalone and tokobushi abalone.
In the left is abalone, right tokobushi abalone.




Left of abalone is a small but Disk abalone, which is referred to as "the best of abalone among the abalone", but when become another state of such meat only, it is impossible to distinguish only its appearance.

To the sashimi is also the opinion that just abalone rather than tokobushi abalone, but seems often you have sashimi without distinction Disk abalone and siebold's abalone with different firmness while saying so.
Siebold's abalone which is commonly called red, we can not expect a thing called very solid of Disk abalone, but like presence, such as a different thing, each will be pass as "abalone sashimi" even if there is a difference of such texture . If so, tokobushi abalone also not only to simmered, also considered to be whether not to pass as sashimi, is a preface image that was commercialized.

In May 2015, average monthly wholesale price of tokobushi abalone of the Tsukiji market is 3,285 yen/1kg, monthly average wholesale price of abalone of Tsukiji market in the same month (black and red of the difference is unknown) is 7,598 yen/kg, It seems to have been 1kg.
And companies that author is concerned, in this 5,000 yen/1kg a small abalone, and because tokobushi abalone had been purchased at 3,500 yen/1kg, each became the cost of the following image.

Cost of abalone and tokobushi abalone

If we each to the metering, abalone in 34g, tokobushi abalone is 29g, so the cost of it is 101 yen. If only one peak of around 100 yen price in the assorted sashimi, considered to be useful as one of the assorted material, is Intro image that was commercialized
This is as a commodity of the "Father's Day", but a thing that was proposed at the beginning of June in a company.
Even Dad not eat quite the one super-expensive abalone, if this way raw tuna oh toro, cyu toro, and with such as broiled of parrot fish, shell-conditioned tokobushi abalone is, even a small one assuming that issued a sashimi Assorted that has been dished pieces on the table, I thought it would probably dad will be very happy.

Continued on next page

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

Date of updating Jul.1, 2015