A sushi chef explains how to fillet barracuda and make it into 'bo-zushi' (rod-shaped pressed sushi).
The recipe is in the discription box. Feel free to ask questions if you have any.
[Barracuda]
Barracuda can be eaten raw depending on the freshness. It is a little difficult to fillet because the body is long, the bones are hard and the meat contains a lot of water and is tender.
Barracuda is consumed in western Japan more than in Kanto region.
[How to Make Barracuda into Bo-Zushi]
(1) Drain water of fillets with salt. (Leave them for about 30 minutes as a guide to the extent that water comes out on the surface of the fillets.)
(2) Marinate the fillets in a marinade made of kelp stock 4 : vinegar 4 : mirin (sweet sake) 2 : sugar 1 in weight ratio.
(3) Make the fillet flat and put vinegared rice on it.
(4) Fix the shape using a bamboo mat.
(5) Soften the tough skin by broiling it.
(6) It's good to add the flavor of yuzu or sudachi citrus.
#howtofillet
#barracuda
#kamasu
#bozushi