yellowtail

Yellowtail (yellowtail) is known as Japan's representative winter fish. In particular, the fatty winter yellowtail called Kanburi is loved by many people for its deep flavor and juicy texture. Yellowtail can be enjoyed in a variety of ways, including sashimi, grilled fish, simmered dishes, and hot pot dishes.

The yellowtail meat is firm and filling, and the fatty part in particular has a melt-in-your-mouth texture. In addition, you can bring out the deep flavor of yellowtail head and yellowtail by boiling or cooking it in a hot pot.

The most important thing to remember when cooking yellowtail is to choose fresh yellowtail. Fresh yellowtail has pink flesh and moderately firm skin. In addition, proper preparation before cooking can bring out even more deliciousness.

For example, when enjoying grilled fish, it is necessary to make slight cuts in the skin to allow for better cooking and to prevent the skin from shrinking. In addition, when preparing simmered or hotpot dishes, thoroughly remove the scum and odor to bring out the natural flavor of yellowtail to its fullest.

It can be said to be a winter tradition in Japan. Enjoy its rich flavor and filling in a variety of recipes.