Welcome to FISH FOOD TIMES
Apr. 2018 issue No.172
Black seabream cuisine
Is the season of black seabream summer, or is it ?
Black seabream has many sharp spines in dorsal fin so that it can be judged with the image on the upper right, Acanthopagrus which is the scientific name of Black seabream means "sea bream with spines" and makes this powerful spines It seems to intimidate the enemy by things.
The red seabream which made the red color of the upper left image is taken as the season when it is relatively cold from the winter to the spring and the black seabream is often said to be the season in the black seabream, but is this the real thing? These two fish species look alike, but the red seabream is bright and flashy red color, the black seabream is astringent black, completely opposite color, and the season is winter and summer It is interesting to compare in reverse.
When the rainy season ends and the seawater temperature rises from the early summer to the summer, the activity of the black seabream increases and actively seizes a variety of baits, it becomes the high season of black seabream fishing. As the regional nature that is long in the north and south is also relevant, the season varies, but the black seabream who finished spawning in the spring a little earlier than the red seabream, predating the animal feeding in the summer time in preparation for the winter It is time to restore physical strength. It is said that the taste of fish during the active preying of animal food is good and conversely the black seabream begins to move to the deep sea in autumn so that the fishing outcome is as good as the summer black seabream at a certain period of time will surely start to get more fat but because it is time to prey the vegetable feed, the taste is said to be somewhat smelling of the sea.
In the world of Japanese food, there seems not much to be talked about how to handle black seabream, but this is because the black seabream is positioned as a lower fish in East Japan fish market such as Tsukiji etc. It is hardly traded because it does not become too good price . This is probably because the idea of looking down as a lower fish has been established in the world of eastern Japanese cuisine mainly in Tokyo, because of the environment in which the black seabream is inhabited.
The habitat environment of black seabream, which is the cause of to look down on, is that fish of red seabream inhabits the bottom of the water depth of around 200 m and fish like the ocean of comparatively deep sea, while black seabream is completely opposite It inhabits coastal areas below 50 meters in depth and enters not only the brackish water area where water turbidity is intense but also enters the fresh water area of the river, there is a regionso call it by the name of the alias "river bream (kawadai)".
In this way, because it is a fish living in the coastal area of the near field, it is also a fish preferred by anglers and it is popular as a fishing target fish in beach, levees, estuaries, etc. however, black seabream is delicate It is very cautious, nervous coward and eye well, and even if there is hit of the fishing, it does not swallow at a stroke but seems to be fascinating the angler also in that it puts it in the belly while being precautionary.
However, there is omnivorous greediness to eat anything from shrimp, crab, shellfish, watermelon, radish, pumpkin, even if there is such a cautiousness, further changes in salt concentration, water temperature, turbidity of the sea, etc. It is also strong against changes in the environment of the ocean, and the high level of environmental adaptability that can survive anywhere is a feature of black seabream.
Utilizing the fact that this environment adaptability is high, cultivation of black seabream is also actively carried out in Hiroshima Prefecture etc. in the Seto Inland Sea, etc. As a result, the transaction price at the fish market is a relatively stable and inexpensive price .
Approximately 60% of the Japanese black seabream is now caught in the Seto Inland Sea, but since the black seabream ceased to be caught in some time ago, the fry fish was released in the Seto Inland Sea since around 1983, there seems to be a side that has become too low as its number has increased too much. Long ago, there was a period when black seabream was treated as a high grade fish in western Japan from the convenience that can be kept alive for a while even in fresh water, but now farmed fish and discharged fish have increased too much, the price dropped, fishermen prefer not to catch fish naturally black seabreams.
Furthermore, one of the things that can be cited as the ability to adapt to the environment of black seabream and prosper as a descendant is a unique feature of sex change at the stage of growing from larvae, until the second year of after birth all male, then It became hermaphrodites with the function of female, after 4 years it differentiated into male and female, after that overwhelmingly females become more advantageous to make the conservation of species advantageous, the family of black seabream seems to prosper in the sea.
Commercialization of black seabream
By the way, there seems to be an opinion that the price of the black seabream of ecology with such environmental adaptability is cheap because omnivorousness causes smelling of mud. This is also known as opaleye, often called kurodai in Japan, is avoided as smelling of the sea in summer, when you open your belly, it seems that the internal organs may smell due to omnivorous food , It is also possible that the body itself does not smell.
In the same way, mullet, which often lives in the brackish water area, is treated as a lower grade fish for the reason of smelling of mud, and the price of mullet in the market is dealt with very cheaply except for the time of having a big ovary though , I feel black seabream is receiving similar unfair treatment.
But black seabream is a delicious white fish as you can see from the same Sparidae family (Sparinae subfamily Acanthopagrus genus) as red seabream, variations of cuisine similar to red seabream can be developed.
Let's summarize the process of commercializing to boiled fish, sashimi, nigiri sushi using only black seabream 1 fish below.
1, Two pieces disassembling of black seabream
| two pieces disassembling process of black seabream | |
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| 1, Cut the gills film, cut off the base of a collar of a fish. | 6, Open the film of the lump of the blood of the spine, wash out the lump of the blood. |
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| 2, push the cutting edge into the base of a collar of a fish. | 7, Wipe off the moisture, put the cutting edge from the buttocks bire on the underlying body side, advance the cutting edge to the bowler bone. |
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| 3, Cut the abdomen up to buttocks bire. | 8, From the dorsal fin near the lower body side, advance the cutting edge toward the bowler bone. |
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| 4, Open the abdomen with left hand, cut off one gills' base. | 9, Cut along the middle bone toward the head and halve the head with the origin of blade as it is. |
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| 5, Remove the second part of the gills base. | 10, When the head is divided in half, just cut off the part of the jaw and divide it into two. |
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| Black seabream was done two pieces disassembling while keeping head on | |
２, Black seabream's nigiri sushi
| Black seabream nigiri sushi process | |
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| 1, leave pectoral fin and pelvic fin on the head of the half body without middle bone, cut off the head in the form of Tasukigake. | 6, Pull the skin strong with the left hand, move the yanagiba kichen knife back and forth, leave the leather and advance to the right. |
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| 2, the lower body side without a middle bone that separated the head. | 7, the state removing the skin of the lower body. |
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| 3. While moving the deba kitchen knife back and forth, put the cutting edge under the bellybone and advance down under the bellybone to the left. | 8, leave the small bones of chiai meat of fish in the belly body, and separate the back body into shapes that become as parallel as possible as much as possible. |
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| 4, cut bellybone while shaping. | 9, cut off the small bones of chiai meat of the belly body. |
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| 5, leave a piece of leather at the end of the tail, insert a little incision with the cutting edge of yanagiba kitchen knife. | 10, with the method of sogitsukuri sashimi on the left posture, move the yanagiba kitchen knife to make sushi material. |
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| 5 kan of sushi made only from the belly body of black seabream's lower body | |
3, Black seabream usutsukuri sashimi
| Black seabream usutsukuri sashimi process | |
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| 1, Prepare the back of the lower body to usutsukuri sashimi. | 10, slice thinly the cucumber using the thin part of the tip of yanagiba kitchen knife. |
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| 2, serve usutsukuri sashimi cut from the side of the leather, from right to left on the radish ken on the back. | 11, cut as thin as possible at equal intervals, and sharp angles at the tip. |
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| 3, Using the thumb and forefinger of the left hand, bend the head of usutsukuri sashimi and serve this on the radish ken. | 12, After cutting the required number, expand it to a semicircular shape and make it into a fan-shaped equidistant shape. |
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| 4, Serve usutsukuri sashimi in a semi-circle on the back side radish ken. | 13, Place the cucumbers on the front side of the radish ken, and thinly make the remaining fish parts. |
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| 5. Prepare one cucumber and cut both ends. | 14, Put the rest of the parts into usutsukuri sashimi and finish arranging them in a semicircular shape while bending their heads. |
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| 6, Divide the cucumber vertically with Yanagiba kitchen knife. | 15, Divide the lemon vertically into halves. |
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| 7, Half the state of cucumber. | 16, Slice thinly sliced lemon. |
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| 8, Cut thinly the upper part of the rounded face of the cucumber split in half with yanagiba kitchen knife. | 17. Place the sliced lemon so as to be continuous with the cucumber before the backside radish ken. |
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| 9, A state where the cucumber was scraped off to such an extent that the seeds can not be seen. | 18, Finally add seaweed as ashirai. |
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| Black seabream usutsukuri sashimi | |
4, Black seabream boiled fish
| Black seabream boiled fish process | |
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| 1, Cut the dorsal fin of the upper body side with the middle bone with the origin of blade of kitchen knife. | 7, Make cuts so that the length and size of fillets are even. |
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| 2, Cut the pectoral fin at the origin of blade of the kitchen knife. | 8, Cut the kitchen knife diagonally so as to improve the shape of the fillet of the tail part. |
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| 2, Cut the pelvic fin at the origin of blade of the kitchen knife. | 9, A state where the head is treated so as not to be worthless ara, and this is cut as one valuable fillet. |
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| 2, Cut the buttocks bire at the origin of blade of the kitchen knife. | 10, dashi soup 1.5 cups, sugar 5 tablespoons, soy sauce 4 tablespoons, milin 3 tablespoons, make a broth, add ginger to this and boil it. |
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| 5. Remove the lump of the blood of backbone and belly bone with the corner of origin of blade of the deba kitchen knife. | 11, When the boiled soup boils, put the fillet, put drop lid and cook for about 10 minutes. |
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| 6, Separate the head to a larger size, leaving a little meat on the head. | 12, After boiling down, sprinkle the broth over the fillet several times from the top, finished. |
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| Black seabream boiled fish | |
Let's polish the cloudy eyes of prejudice
Well, this time I introduced firmly the cooking process of black seabream sashimi, sushi, fillets, so I think that it is not necessary to explain any more with images.
It seems that black seabream is rather one of poor fish treated unreasonably contrary, and its factor seems to be caused by the habitat mainly written in the above, but there is one more thingit that must not be forgotten. It seems that there are aspects that the person concerned is disliked because black seabream is "freshness falling early".
If you purchase a black seabream you did not know by appearance but disassembling the fish, the body of the fish is strange whiteness, not only can not be used for sashimi very much, also avoid selling in fillets If you have experienced buying black seabreams, there is no way you can not understand that buying will become cautious or will act to avoid it.
In other words, freshness becomes the top priority in black seabream, but in the case of red seabream there is a lot of things that can be used as it is, not just living, as it is saying that "red seabream is preferable even if it is rotten" It seems that there are not many failures when purchasing. However, since black seabream has an out-of-order that goes beyond the appearance judgment, it can be said that there is difficulty on that point.
But since black seabream can be obtained much cheaper than red seabream from the market price, it can be said that black seabream which can develop cooking just like red seabream has a really interesting charm.
As recently, cultured red seabreams have been stable at high prices, and if we do not think that the market will collapse easily, should we consider using black seabream as a substitute for that?
If you were looking at black seabream with eyes of prejudice, how about trying to polish the cloudy eyes? From the early summer when the red seabream season ended to the summer, it seems to be one way to market black seabream as season.
An opinion and the communication are to iinfo@fish food times
Date of updating 1 Apr. 2018
