Below is a short compilation of the tasty things you can do with some of the forgotten parts of the Shimaji. All of these methods work great with any other fish, but are spectacular with fatty white fish.
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- Fatty rich tasty blood line sometimes forgotten about, can be the best part of the fish
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- Blood line and fatty skin meat
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- Medium diced tale and end pieces
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- Add fatty skin meat, kimchi, scallion and sancho pepper
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- mix
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- Saran wrap and stuff a mold with fish mix
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- Twist tightly
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- Carefully unwrap and lay in shallow bowl
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- Lightly pour in a ponzu of your choice
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- Top with shredded seaweed and enjoy
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- Ginger, scallion, garlic and red onion
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- Add innard fat, liver and fermented vadovan curry
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- Yakitori mise en plas
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- Lightly mix all ingredents together
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- Skewer all ingredients evenly
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- Make sure your coals are red hot with no flames
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- Salt and sear on every side
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- Brush with a soy, sugar, rice vinager and chili mix everytime you flip
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- Good sear, caramelization of sugar and perfectly cooked MR
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- I opt to land this puppy between some hot tasty buns
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- + $$$ sauce and chicharrones = GOOD SHIT
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- Shimaji Kama
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- Chili, dark soy, sambal, cilantro and brown rice vinager
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- Grill till nice and charred
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- Tasty grilled Kama
That’s definition of eating head to tail. Thanks for sharing tips.