Hi, I’m Joana. Today, I’m gonna show you how to prepare a fisherman’s recipe for largehead hairtail sashimi recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

A Fisherman’s Recipe for Largehead Hairtail Sashimi Recipe

A Fisherman’s Recipe for Largehead Hairtail Sashimi is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. A Fisherman’s Recipe for Largehead Hairtail Sashimi is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook a fisherman’s recipe for largehead hairtail sashimi using 5 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make A Fisherman’s Recipe for Largehead Hairtail Sashimi:

1. Make ready 1 Largehead hairtail
2. Make ready 1 Kitchen brush
3. Make ready 1 Coarse salt
4. Get 1/2 Onion
5. Take 5 to 6 Shiso leaves

Steps to make A Fisherman’s Recipe for Largehead Hairtail Sashimi:

1. Remove the sliminess of the skin using a kitchen brush.
2. It is easy to remove the silver-coloured scales using a kitchen brush.
3. Rinse the fish well.
4. Cut the upper part of the fish for grilling with salt because the belly has nice fat and gelatinous substance.
5. Run the tip of your knife along the back bone of the fillet.
6. Run the tip of your knife along the rib bone.
7. Run the knife along the bone several times to remove the flesh from the bone.
8. The tail doesn’t have much flesh so grill it with salt.
9. Again run your knife along the bone.
10. Slowly!
11. I separated the flesh from the bone.
12. Do the same at the back.
13. Cut off the tail and grill it with salt! Deep-fry the bone to make crispy bone chips.
14. I separated two fillets and a bone.
15. To prepare for grilling, sprinkle both sides of the fish with salt. Chill in the fridge for about 1 hour.
16. Cut the bone into bite sizes and deep-fry to make crispy bone chips.
17. The fish was delicious!
18. Slice the onion lengthways very thinly and soak in water to garnish the dish.
19. Spread sliced onion over your serving dish.
20. Place a shiso leaf on your palm and slap it to bring out its fragrance. Place them on the sliced onion.
21. Slice the fillet diagonally into 1.7-cm thickness.
22. Arrange the sliced fillets on top of the vegetables.
23. It is done. The skin was very crunchy! If you buy largehead hairtail sashimi from fishmonger they always remove the skin so you can’t try it. I like it on the fish!
24. We will have the sashimi with scallop and chicken from Hokkaido, daggertooth pike conger rice in soup made Hiroshima-style, and Shizuoka-style chorizos and fishcake.

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