Welcome to FISH FOOD TIMES
Feb. 2014 issue No.122
A Largescale Blackfish nigirisushi of the coldest
The official Japanese name is Medina, but I am called Gres in the Kansai district, and the genus on the animal taxonomy is Girella Gray in an interesting thing, and the scientific name is Girella punctata Gray.
Did seem to just totally make a scientific name of Gray the local name called Gres; ...?
As for the local name, it is used various names as well as Gres in Kuchibuto (Kanto), Hikoya (Hokuriku),Tsukaya(Tango), Kuroya (Yamaguchi),Kuroai (San-in), Kuro (Kyushu),Shituo (Kagoshima).
Though it ispopular as pier fishing and beach fishing object, among the anglers, it generally cannot be necessarily said that it is popular for food. Because it is the appearance that it is thought as the cause, and a color is black, a blackish figure may not seem to be so delicious.
It is the following images and sets the figure beside Largescale blackfish and similar Smallscale blackfish.
In culture Smallscale blackfish that a certain fish cultivated on a lower image during a constant period, the bottom is natural Largescale blackfish.
|Upper image||culture Smallscale blackfish|
|Lower image||natural Largescale blackfish.|
You must confirm one one featuring it without these fish being natural, and being able to easily tell the difference in size resembling closely in the similar case.
At first Smallscale blackfish of the upper image has a long tip of the tail bire to be called Japanese long tail Medina, and it is a big characteristic of one that it is big, and tail biRais turns like a gulf.
While it is cultivated, in Smallscale blackfish of the image, the upper tip of the tail bire turns red and there bursts, besides, and transforms it, and a tail bire overall characteristic becomes incomprehensible.
In addition, like a lower image, in Smallscale blackfish, the part of the edge behind the gills pig is black.
And a scale of Smallscale blackfish less has a dark color point such as lower Largescale blackfish..
I can distinguish the difference only by the appearance in this way when I compare the characteristic of Smallscale blackfish with Largescale blackfish each.
This fish is approximately virtually brother, and Largescale blackfish lives towards beach, and in the case of Smallscale blackfish, seems to like it more towards an offing.
The eating habit resembles closely and eats the animal bait such as shrimps both in the summertime and it is good and comes to eat vegetable bait such as seaweed or the laver in winter. Therefore, it may be said in winter in season of Largescale blackfish because a smell of the sea disappears in winter, and there is the fat.
When dismantle this fish to three piecesLargescale blackfish, both the color of the body and the skin color are more reddish Smallscale blackfish, than and is because Smallscale blackfish is cultured; at a body thickness of the fat good one can understand getting on.
When I finished these to a product of sashimi and the sushi, I decided to do the Yakijimo (Aburi) which baked skin because it was not interesting only with the product which removed skin commonly.
Some skin of Largescale blackfish are obstinate. Therefore when you bake leather of Largescale blackfish, I do not bake it lightly and should bake it well. It is slight wisdom that bake with attaching the stomach rib so that the stomach body is not rolled around up when I bake leather.
Big form in the left of the upper image is Yakijimo of Smallscale blackfish(Aburi).
The right is Largescale blackfish in condition not to have yet removed a stomach bone with both in that either.
I divide these into sashimi use and the material for sushi according to a purpose.
The left of the upper image made Largescale blackfish the sushi material with the half of the body, and right Smallscale blackfish did only two pieces of the stomach body to the sushi material.
It becomes like a lower image when I make the body which removed skin the sushi material. Largescale blackfish that removed skin did only the stomach position to the sushi material unlike the case that baked leather.
I made the nigiri sushi of the page top image with the sushi material prepared for in this way.
I should be able to judge it when I do it this way which of two pieces of nigiri sushi images of the page top is Largescale blackfish and which is Smallscale blackfish.
As for the answer, the left is Smallscale blackfish, and the right is Largescale blackfish.
At the time when the fat works well most, and the present time is delicious, it is hard to judge the superiority and inferiority both. Besides, with one product, it is the product which two kinds of nigiri sushi of the skin firing can taste if there is no skin.
After all a product of "the skin firing nigiri sushi" is recommended at this time. A nice smell and the taste that baked leather mix it, and this is the best taste.
Of course I can eat enough deliciously even if Largescale blackfish makes sashimi as well as "nigiri sushi".
The upper image commercialized the back body of nature Largescale blackfish with one of them both. Because skin shrinks by heat as for the part baking leather and becomes small, the number of the slice never decreases.
And the upper image is the product which did one back body of Smallscale blackfish to the sashimi called the Hiratukuri. Because this fish was bigger than Largescale blackfish , the number of slices increased.
The fish called Medina is strong in an image "to smell of the sea in Japan, and, if anything, it is not unusual to be treated as the fish of the downgrading depending on an area.
Therefore, it often becomes the pricewise natural level and may think that it is rare that you cannot buy it because a price is too high.
Because the cost price of the product of sushi and the sashimi introducing here is around 500 yen/kg, the product cost price is very low and is enough if one sale price is 500 yen.
It is time when Largescale blackfish and Smallscale blackfish comes into the limelight most during the year at the present cold time.
I want to hope that I do not label the value of the fish with prejudice from a beginning.
Date of updating
Food commerce contribution sentence
|Food commerce contribution sentence (foregoing volume)|