Info About Fish
Fish
Fish
The Japanese, without a doubt, eat more fish than any other nation on Earth. At the Tokyo fish market, which is the largest sales volume in the world, daily sold 3,000 species of fish and seafood. In Japan, the seafood selection is wider than elsewhere - or, and Japanese housewives buy fresh fish every day.
Magura
Maguro, or tuna, belongs to the same family as the mackerel. There are several species of fish: the ordinary (in Japan it is called black UT), bigeye, yellowfin, albacore and Australian. Kazuo - he's a small tuna, bonito, skipjack - belongs to a different category of fish, though, and belongs to the same family. Bluefin tuna - the king of tuna. His dark meat - red.
Bigeye tuna in the tropical seas grows up to 2 meters on canned food and steaks are usually albacore tuna, taste worse than their brethren. Australian tuna is now becoming as popular as usual.
Tuna is often sold already peeled off the skin and sliced into steaks or chunks, in this case to determine its form is sometimes difficult.
In Japan, tuna, generally falls on the counter in the form of thick rectangular pieces, of which it is convenient to cut sashimi . These pieces are of two kinds - akami and toro - whichever of the fish which they are cut: akami, red meat - from back and toro, fatty meat - from the abdomen. Toro, given fat meat, sometimes divided into bye - toro , toro that is average, and about - Toro- Big toro.
Flavor and taste
In maguro gentle sweet and dense smooth flesh.
Application in cooking
The most common, maguro preparing sashimi and sushi, salads with vinegar, teriyaki , and stews. In addition, salt grilled tuna. Albacore do not eat raw, but it is sold in the form of canned steaks.
Processing
Always use fresh fish, avoid buying fish, discolored. Remove any veins.
Storage
Raw tuna, use immediately or store in the refrigerator for two days. It can also be frozen.
Katsuya
Bonito, or small tuna or striped tuna, skipjack or - one of the most important and versatile fish in Japanese cooking, but in Western stores fresh Kazuo usually to be found, because it is very perishable. In tropical and subtropical seas, this fish grows up to a meter in length and weigh up to 20 kg. In the spring of large schools Kazuo with a warm current coming to the shores of Japan. Kazuo - a beautiful fish, his back deep blue-pink - purple color, and the belly is silvery - white with dark stripes. To the same group as the small tuna are Tazar and striped bonito, although the size they are a little smaller than Katsu.
At Katsuya, caught in the spring or early summer, is called hatsu - gatsuo (first Kazuo) and is considered a delicacy. Autumn also known as Katsuo modori - gatsuo ("return"), as at this time, Kazuo come back to the south.
Flavor and taste
Meat from Kazuo dark - red, much darker than the tuna fish with a weak odor.
Application in cooking
The most famous dish of Kazuo - she - did(Slices of raw meat with sauce), which is eaten with ginger, garlic and other spices. In addition, Kazuo dried whole to make it Katsuo - bushi, a solid block of fish, from which then planed fish flakes base for Japanese dashi broth.
CARE
Although the name "sake" refers only to the salmon, salmon and trout fishing are classified as the same species, that is not quite right, and some types of salmon such as Chinook ( king salmon ), masu - masu ( Sim ) and pink ( salmon ) in Japan are trout. Certain types of salmon fish, such as salmon soho ( coho ) and sinespinny salmon ( sockeye ) Japanese refer to as salmon and trout. King salmon in Japan is considered chumwith her gorgeous silver body.
Application in cooking
In Japan, salmon often salted and wrapped in Aramaki(Straw mat). Fresh salmon fried in a pan or on a grill, cook from her stews and soups, Saka - mushi(Sake, steamed) and Ishikari - nabe(Salmon, cooked in a soup with miso). In addition, salmon smoked and canned. Among the other products of the salmon should be called sudziko (yastik roe) and ikura (salmon roe).
KADZIKI
Kadziki or kadziki maguro - generic term referring to a group of fish, the most important of which are ma - kadziki (striped marlin) and me - kadziki (sword - fish). All they have on the front of the head long mecheobrazny outgrowth and on the back - the big fin. These fish are found in subtropical and tropical seas, long before there are 3 - 5 meters and weighs over half a ton of some specimens.
Flavor and taste
Flavor and firm flesh kadziki resemble tuna. The best of them is ma - kadziki with light - pink meat.
Application in cooking
Kadziki used for cooking foods that require cooking, but they are also suitable for dishes such as sashimior teriyaki .
SUZUKI
Sea bass reaches a length of 1 m. Copies of the length of more than 60 cm of small tasty. This is a beautiful fish with big round eyes, blue - gray back and silvery - white belly. Pink - white meat grouper has a delicate flavor and lumpy texture that gives sashimiand sushicooled. Grouper should only parboil: with sauce, soup, a stew or steamed. Roasting is not necessary, as the meat is too soft.
TAY
Sea bream, or tai - fish for holiday meals. In the long tie can reach 1 m, but the whole fried or grilliruyut copies length 30 - 50 cm. For special occasions the fish strung on a skewer so that it seemed alive, vibrant, bravely fighting a raging water. Red tie is red - red and silver color for roasting, and the red color in Japan as a symbol of celebration and joy.
Sea bream meat milk - white and after heat treatment falls into flakes, so it is made into a cathedral (fish flakes). In addition, since it is prepared sashimiand land, such osidzusi(Pressed sushi), as well as soups and rice dishes.
Carey
It is the family name, which brings together more than a hundred species of fish. Superficially very similar to Carey Hiram, but Carey's eyes are on the right side of the body, and at Hiram left, in addition, Carey mouth less. Structure and flavor of meat from different species Carey can be very different. The best fish in this family is flounder - salt with dense, sweet and wonderful tasty meat, but not all recognize its superiority.
Some prefer the halibut for the excellent meaty texture. At sole meat looser, and the taste is not as pronounced. Carey season begins at different times, depending on the type of fish. The most coveted prey for fishermen - Carey, ready to spawn. Carey - the fish are universal and can be fried in a pan and grill, stew, as well as prepare them to sashimi .
Hiram
Hiram - a kind of sole, flat fish, whose eyes are located on the back. His back Hiram brilliantly - black, and the belly is matte - white. This is one of the most frequently used in Japanese cooking fish: Hiram fried, boiled and stewed for a couple, with him prepare salads and vegetable dishes with vinegar, as well as sushi and sashimi . thin, wide, similar to the chain fins flanking the sides of the fish , called engava , considered a delicacy, they are used for sashimi , grilled and stewed.
SABA
Saba (mackerel) - beautiful, elegant type fish with red meat, it should be used on the day of harvest, as it is very perishable. In fresh subs clear eyes, shiny skin, and interiors have a bad smell. Small saba tastier largest.
Flavor and taste
Juicy flesh at Saba, but smells like fish, the smell can be reduced by using salt. Saba also fits well with the miso and vinegar. Sashimiof Saba eat, dipped in soy sauce, fresh ginger mixed erased.
Application in cooking
For sashimi very fresh Sabu first salted, and then marinated in vinegar. Nemarinovannuyu Sabu better not to eat, because the fish can be infected with parasites. Sabu often fried, but for the fish tempura is no good, because the smell is not combined with the flavors of other ingredients and "scores" them.
AJI
This title includes over 50 species of fish, from hake to horse mackerel, which in the West is often seen on the shelves of good fish stores. At length AJI can reach 40 cm, but usually users fishermen get young specimens of length 10 - 20 cm exception is sim - AJI, which grows up to 1 m
Aji is high in fish and is usually reserved for sashimi . Typically, AJI gray color, and on both sides are located on a number of pointed scales resembling saw teeth, and these scales must be removed to avoid injury. AJI fishing season runs from spring to fall.
Application in cooking
Of very fresh AJI prepared tataki- Finely chopped fish with soy sauce and grated fresh ginger root. AJI also grilled in a frying pan, stew and pickled. Some are smaller fry well entirely. Popular as dried fish from AJI, for example, Hiraki - Bosi(Whole fish, gutted and zavyalennaya), mirin - Bosiand kusayya .
ANCO
For Japanese cuisine Anko (monkfish) along with puffer puffer and is a symbol of winter.
Application in cooking
Monkfish - a popular fish. It is used for cooking directly on the table, both in restaurants and at home. Dense lumpy meat angler, not divided into flakes even cooked, perfectly suited for a roast, grilled and stewed.
In the food are all part of the fish, including caviar, liver, and stomach
Iwashi
Sardine (sardine) are among the fish, the most commonly used in Japanese cuisine, and make up 25% of the total production of Japanese fisheries. In addition to actually sardines, there are many other species belonging to the same family, including ma - sardine (Japanese sardinops) Uruma - sardine (pilchard eyed) and smaller species katakuti - sardine (Japanese anchovy). I ma - sardine blue - green back, silvery - white belly and dark spots on the sides. This fish reaches 25 - 30 cm. Katakuti - sardine is a length of about 15 cm.
Application in cooking
Fresh sardine fry in a frying pan and grilled, marinated, in a mixed land use, and minced sardine make fish balls.
However, most of the sardine is used to make cans and various dried fish products, such as nibosi , which are used for dashi broth, and medzasi(4-b poluprovyalennyh small sardine related straws in beams). Small sardine, up to 3 cm, usually vyalyat, and then prepare them sirasu - Bosi.
Sammo
This fish, also known as saury, a long narrow body jet - black back and a bright silver - white belly. Autumn it tastes best, since reaching a maximum, 20% - second, fat.
Processing and preparation
Autumn summit is best to fry a whole, on the grill or in the pan, and serve with grated daikon and soy sauce to soften the fishy odor. Dried summit also very popular. At other times of the year, when the summit is not that fat, it is used for sushi or a salad with vinegar dressing. Online, there are often canned summit.
by: onlyaboutforex
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