The Weird Fish Man: So today, I brought a special fish for Kaneko W: Hey! K: Oh W: I got a special fish K: What is this pattern to start my video
W: Pattern? W: So I brought a Fish Quiz today! K: What is this fish! W: It’s a Fish Quiz! Everyone say they want me to do it! K: Huh…. K: This Fish Quiz is hard
W: Yup it’s hard K: So today, I’m going to clean this fish! [Cooking starts!] So again, today’s main ingredient is this ha, I wouldn’t say that I will tell you the name of this fish at the end of this video But don’t slide forward to the end just because you want to know the answer I will not accept that!! Please watch without fast forwarding it Anyway, look at this fish Hard to tell but it’s slighly blue The fin is similar to Ocean sunfish It’s like half Ocean sunfish, half filefish Very unusual fish According to the Weird Fish Man, the quality of the freshness is really good It was caught by the Tilefish fishing vessel so he said it’s fresh He recommended to eat in Sashimi But I’m little scared to eat in Sashimi.lol We’ll see, let’s clean it first If the meat looked shiny and fresh after cleaning, I’ll make Sashimi I cannot say the name yet but this fish is similar to pufferfish and filefish So I believe it’ll taste good if I cook stew with this So today, I’m going to cook ???? And make fish stew Alright, so the skin is very very hard Ready? So I should peel off this skin first I’m peeling it off as the same way as I do with filefish First I’m cutting off these two fins and a horn I know it’s hard…
[Cutting off fins] Wow so hard!! Uh oh, I’m afraid if my knife will chip Let’s see if this will work Alright 2 fins
I don’t think I should keep using this knife I mentioned I’ll be using this knife in the title and thumbnail but I don’t want to ruin my knife Skin is so hard! Alright, so I’m done removing them So then Put a knife through here And peel it off Ready? I should cut belly area to peel it off Eww a lot of guts came out Eww Eww BLARGH! Ugh stinky! This is bad Uh but it’s hard, I can’t peel it off from here It’s like an armor, such a tough hard skin It’ll cut my hands if I do this with bare hands So for now I was able to peel off one side I can use this as a weapon I’m going to peel off the other side too [Removing the skin] Cleanly peeled off! Alright, like this Next I’m moving on to gutting
[Removing guts] Not much liver inside
See? I was thinking of making Sashimi if this fish had liver but Since there’s not much liver, I’m keeping it to the original plan and make fish stew I’m guessing the eggs are tasty so I’ll have the eggs attached I’m rinsing the fish now And make sure to remove the gallbladder here So I’m cutting off the beak Gills are still attached so I’m removing them These are the gills So the gills and the guts are removed I am going to put this whole fish in a pot but before I do that there’s something I want to do You see the tail that’s shaped like this? I like to cut the edge so that when I plate, it’ll look good Most filefish related species have thick bones in the middle So I’m going to cut this area Cut above the bones You can feel the bones And cut above the bones So when the fish is cooked, the meat falls from here and it’s easy to eat Also no bones in this area This bottom area has bones So cut this area too So then you don’t have to search which part of the meat has bones or not when you eat And right here has bones and you can simply avoid eating this area Also these types of fish doesn’t have belly bones so they are easy to eat Alright let’s start cooking I’m going to make the base of the stew
[Make the base of the stew] I’m only using sake, no water Lots of sake Mirin (Sweet cooking sake) Turn on the heat Once the alcohol evaporates Add sugar 1, 2 tablespoons should be good well let’s do 3 tablespoons Soy sauce (Kombu Kelp base) That’s about the right amount
So the base is done It already smells really good Then add the fish Place Reed sheet (Or you can directly cover the fish with a piece of aluminum so that the flavor soaks in) Wait for about 15 minutes! Oh yeah, since I’m making a stew I’m going to add some veggies as well Let’s put Daikon radish today [Prepare the Daikon for garnish] I hope I’m not too late to add Ah smells good Add Daikon radish Daikon radish cooked with fish stew is tasty If you add soft tofu to this, the texture of tofu becomes like fish liver and tastes good as well But no tofu today so I’m only adding Daikon radish Cover it So 15 minutes have passed,
let’s open! Ah smells good Daikon radish is nice and tender Alright, let’s plate! [Plating] [DONE!] Alright, done!
Itadakimasu! Let’s eat! The eggs look like the B*LLS
I hope they’re fully cooked Good, fully cooked! And the meat here
See the bones here? You can easily avoid here and eat the meat Dip the meat to the stew base and Itadakimasu! hm?! Delish!
Yum! Yum! No fishy smell, but lighter meat compared to filefish It’s delicious
I’m going to try the Daikon radish Yum!! Garnished veggies in fish stew are always tasty So you can eat like this Top part, bottom part very easy to eat Same on the other side, even kids can eat easily So the drink I want to enjoy with this unknown fish stew is this Ready… The silver one! 70% beer, 30% foam
Itadakimasu! Delicious! You shouldn’t judge fish or someone by the way they look Well then I will continue eating [Done eating!] Thanks for the meal! So today, the Weird Fish Man brought a fish that looked like Ocean sunfish and pufferfish And I cooked it but it was delicious! The meat didn’t have much fat but many people would like the taste No fishy smell, I believe it’s inexpensive, good fish to eat And the moment you’ve been waiting for…
So the answer of the Fish Quiz The name of that fish was
[OCEAN TRIGGERFISH] For those who got it right, give themselves a clap! Alright, thanks for watching!