Seasonal Fishes 7: Kawahagi/Thread-sail Filefish

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi:
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Notice that even the liver is served as sashimi!
It is also enjoyed cooked, especially deep-fried/karaage:
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One can also appreciate simmered or steamed in sake, especially the liver.
But it is also very popular as sushi with all kind of toppings:
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The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

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Gunkan Series 3

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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As promised here are more “Gunkan”!
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The three above are varieties of sea urchins: “Bafun uni” and Murasaki Uni”, whereas the last last shoows both gunkan and nigiri.

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Above are three types of crabs: “Egani”, Ibaraganimodoki” and Matsubagani”

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Three shellfish varieties: “Kagabai”, Nejinakubai” and “Sazae” (Turbo Shell)

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We go to fish varieties: “Hoteiuo” roe, “Konago”, and “Muroaji” (horse mackerel variety)

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And to end: “Noresore” (baby conger eels), and two shrimp varieties: “Shiraebi” (white shrimp) and “sunaebi” (sand shrimp)

Shizuoka Izakaya Sashimi & Sushi Sets

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Last night during our Sake tasting party with Takashima Brewery at an Izakaya called Hakkei (unfortunately, they are going to close next month…), we the occasion to sample really good sashimi and sushi, most of it made with ingredients from our Prefecture:

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Can you figure them out?

Sashimi Sets

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Last night, braving Typhoon No 4, I visited a traditional izakaya in Shizuoka City called Taisaku where I had the pleasure to taste fish caught in Suruga Bay:

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“Sakura Ebi” (Sakura Shrimp) freshly caught off Yuoi City. Extravagant! Served with ponzu.

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“Katsuo” (Bonito) with grated ginger and chopped leeks. Served with shoyu

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“Aji” (Saurel/Horse mackerel) with grated ginger and shoyu. Delicate!

Taisaku
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 1-10 (just behind Shin Shizuoka Center)
Te.: 0542531639
Business hours: 17:00~22:00
Closed on Sundays

Seasonal Fishes 6: Tachiuo-Scabbard Fish

Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!

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Scabbard Fish or “Tachiuo” is a summer fish very popular in Japan in spite of its great length.
As other fish it owns other names: Tachi (not in Hokkaido, where the word means “whiting”!), Shirada and Tachinouo.
It is mainly caught off Wakayama, Ehime and Oita Prefectures, although it is also caught in Suruga Bay..
It is both caught by line or net.
In 1999, 37,000 tonnes were caught, but it fell to 23,000 tonnes in 2000.
It is also imorted from Kore and China, although the fish is slightly different from the Japanese variety. More than half of imported fish are eaten west of Kansai.

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It is fish than be eaten raw as nigiri.
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I personally prefer it “aburi” (slightly grilled) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper) as above served at Sushi Ko Restaurant.
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I recently ate it at Oboro No Tsuki Restaurant as above:
They first put a double layer of sushi rice interspaced with shiso leaves (perilla) in a box for “oshi zushi” (pressed sushi), then top it with thick fillets (the fish is actually quite thin) and press the whole.
Next they slightly grill the top (“aburi”), take it out of the box and cut it to size.
Quite tasty and appetizing-looking!