Hi guys! It’s Kaneko! Today’s main ingredient is this! “Nanyou Budai” (Humphead Parrotfish) Let’s start cleaning this fish! [Cooking Starts!] Once again, today’s main ingredient is this humphead parrotfish Anyway, look at this vivid color As you can see, this is a fish from Okinawa And they call these fish “Genna” in Okinawa Prefecture Its official name is “Nanyo Budai” By the way, I bought this online Price was 4,700 yen a fish I paid 5,700 yen including shipping Let’s take a closer look since it’s a rare fish [Observation]
This is how it looks, whole body is blue Lighter blue near belly and gets darker towards the top This is how the fin looks like
Very pretty Top and bottom of the tail is long
Wider tail And teeth Bite bite bite bite Very hard Very small eyes A bump on the head is like Asian sheephead porgy I’m traumatized by the taste of Asian sheephead porgy’s bump so I’m not eating this one I know it’s not delicious So that’s it for the observation I did a research on this fish and it said the skin is the most flavorful Plus this fish here is pretty fresh So today’s I’m going to use this fish and make I’m going to parboil or marble it!
[He meant parboiled or seared Sashimi] And let’s do salt grill and a Mizutaki (water base) hotpot 3 dishes today Let’s start removing fish scales [Remove fish scales]
I get a lot of fish scale scrapers as gifts So many kinds here This much I see many use this scraper So let’s try this today Ready… CAN’T Changing to this one Still hard to work with Scaling is very hard with this fish Oh, this works perfectly for this fish I’m sorry I didn’t even try you at first But each fish scales are very hard Maybe it’s easier to just use hands Nope, bad idea Ah, this works too! I can work smaller area too But overall, I like this simple scraper [What..] Yeah, I like this one the best Scaling done! I heard this fish has smelly guts So I’m going to fillet it in unusual way [Filet without gutting]
From here, I’m going to cut without gutting Lightly cut in the middle Then another cut in the top meat And remove back loin I’m trying to fillet the fish without damaging the intestine Done And do the same on the other side Make a cut in the middle and Then cut diagonally like this And cut the top too Cut diagonally here Cut along the bones and Alright, so I got the back loins That’s how you fillet without damaging intestine Let’s work on the belly loin Slowly slide knife and cut And cut above belly bones It’s my first time trying But I think I’m doing pretty well? Belly loin Can you see how I cut above the belly bones? Smelly intestine underneath the belly bones One more time Cut above belly bones I wanna cut closer to the bones I missed it a little This is the maximum I can do So I was able to fillet without gutting I made a small hole here though but it’s all good And these are the back and belly loins Let’s proceed washing these in salted water [Wash in salted water ]
Make salted water Wash fillets in salted water Wash skins very well Flesh will not damage because I’m using salted water The fish meat will get damaged if you use tap water So make sure to use salted water Surface might feel slimy but it’s okay, we actually want that Done washing! Alright then [Remove excess water]
I’m going to wipe them They look delicious like “Makubu” (blackspot tuskfish) Or it’s called “Shirokurabe”
Which is one of the top 3 expensive fish in Okinawa Prefecture I actually fished it once before I think I made Shabu-shabu and I remember it was delicious So I’m expecting this is gonna be delicious too Excess water is removed I do want to cook these right away but Same with sheephead porgy and blackspot tuskfish but The fish meat contains a lot of water So I’m using “Pichitto Sheet” and dehydrate for half day
[Dehydrating] And let’s eat as tomorrow’s breakfast How exciting…. I’m believing you that you’re a delicious fish Good night then Fish got dehydrated overnight and looking good I’m sharing belly loins with someone I’m only using back loins Making salt grilled fish [Cut in pieces]
For salt grilling, I’m cutting in pieces like this and scoring the skin Oh, the skin is pretty bouncy But I heard skin has most flavor Scoring is done Sprinkle some salt Salted the fish pretty well and ready to be grilled While that’s grilling, let’s make a Mizutaki hotpot Cut in smaller pieces
[Cut in small pieces] In a single hotpot, Pour Kombu kelp hydrated water And I’m adding small cut pieces of fish inside the pot Green onion Roughly cut cut cut cut Tossing these in Chinese cabbage Diagonally cut the thick part and Roughly chop the leaf Add a little bit of Sake And soy sauce Just a bit Light solid fuel and Set it Cover it This isn’t Mizutaki hotpot anymore… It’s a regular hotpot And the last one Let’s make parboiled Sashimi [Scoring]
Score one cut in the middle Like this This helps not to curl up when I pour hot water Covering it with Reed paper towel Make a slope and Pour hot water
[Parboiling] This shrinks the skin Remove Reed paper towel and Put it in iced water and cool When it’s cooled, remove from water and wipe excess water off Let’s slice
[Slicing] Thickness is about 1 centimeter Done! Let’s plate
[Plating] [DONE!] Alright, done! Itadakimasu!
Let’s eat! Salt grill! Hot pot! Sashimi! Like always, I wanna taste Sashimi first It looks delicious Dip it in soy sauce and Itadakimasu! (His shirt says ‘Kaneko’s Oyster”) Tasty! The firmness of skin and stickiness of the fish meat, pretty good But it was a right choice to let it rest for overnight If I didn’t dehydrate the fish, it would have been too watery Firm meat and delicious It’s like right in middle of white fish and swordfish It’s a rare taste Not smelly and it’s a delicious white fish meat Next one is … how would it taste grilled? Smells like….. Crustacean Maybe it’s because they eat crustacean so they smell crustacean when they’re grilled? Do you think it has something to do with what they eat? Well, sea bream won’t smell like this when it’s grilled But sea bream eats shrimps too… Whatever….
Itadakimasu! Tasty! Melts! Similar to hairtail fish Salt grill so good!! And sprinkling extra salt was a right choice I thought it would be more light and dry but it’s very moist And I can taste the flavor from inside Next is hotpot Mizutaki hotpot turned out to be a regular hotpot Grated Daikon radish with chili pepper and green onions inside a bowl And pour Ponzu sauce (Citrus soy sauce) I’m going to try only fish and soup Let’s taste the soup first Delicious! I did an awesome job Good broth from the fish too And humphead parrofish… Itadakimasu! DEEEEEEELICIOUS!! New flavor Meat got fluffy Flavorful broth too I might like this more than blackspot tuskfish Soup is so good too! I’ve made so many soups but this could be the best one It’s not the matter of the flavor from fish I think the pre-made Kombu kelp broth had more flavor than usual So good Since I made this Ponzu dip, I’m dipping it in Ponzu and Itadakimasu! Delish! This is just a sumptuous meal! To be honest, I didn’t expect much from that BLUE fish But it’s so delicious! I would eat this rather than eating not-in-season sea bream or sea bass I just broke down the stereotype of the peculiar taste of Okinawan fishes Anyway, so the drink I want to enjoy with this 3 course meal of humphead parrotfish is this! Ready… The Gold One! If I compare this feeling to something else, I feel awkward as much as when your favorite video game live streamers started live streaming other games than what you like Sometimes that shocks me I feel like I got dumped Please comment “I relate” if you understand this feeling Here is 90% beer, 10% foam glass of beer Itadakimasu! Delicious! More than I expected So let me enjoy rest of my meal [Finished eating!] Thanks for the meal! So today, I used a blue fish from Okinawa Prefecture called humphead parrotfish And cooked parboiled Sashimi and hotpot and…. What was the other one? Salt grill!! Every dish had different tastes but delicious And I enjoyed eating My favorite out of all was a hotpot Sashimi was good too If I’m hungry, I’ll go with a hotpot If I’m snacking and drinking, I would go with Sashimi or salt grill Most fish from Okinawa Prefecture has less fat In a good and a bad way though Meaning it’s easy to eat a lot To be honest, I still have the mind that fish from Southern Islands don’t taste good But today’s fish was very delicious I want to continue cooking fish from Southern islands If it tastes bad, I’ll say it’s bad Alright, thanks for watching today’s video! Bye-bye!