Recipe
Showa-Era Artisan: Pacific Saury is Back in Hokkaido? Let's Fillet Some Saury!
Ingredients
- Pacificsaury (sanma), to taste
- Daikonradish (for tsuma garnish), to taste
- Bambooleaves, to taste
- Ginger,to taste
- Wasabi,to taste
- Lemon,to taste (optional)
- Carrot,to taste (optional)
About "Sanma Sashimi (Pacific Saury)"
In this video, a professional chef from Hokkaido demonstrates how to make sashimi using seasonal Pacific saury (sanma). He carefully explains the preparation process, including three-piece filleting, removing the belly bones, and skinning, as well as decorative bamboo leaf cutting (sasa-giri) and plating with shredded daikon radish (tsuma). Interspersed with scenes of him mentoring Haruto, a high school graduate who apprenticed in April, the video also introduces basics such as tool handling, posture, and hand placement. Finally, the master compares his plating with his apprentice's, explaining fine details like how to present the fish's "eye" (the beautiful silver skin pattern).
Tips for Making "Sanma Sashimi (Pacific Saury)"
-
Prep
- Because saury has soft, fatty flesh, it is crucial to fillet it quickly and efficiently.
-
Prep
- When shaving off the belly bones, hold the knife flat and remove them thinly to avoid wasting flesh.
-
Prep
- To skin the fish, peel a little from the head end and pull it off in one motion while gently applying the knife blade. The key is to keep the beautiful silver skin intact.
-
Prep
- Keeping the cutting board clean and thoroughly dried is the foundation of kitchen hygiene.
-
Garnish
- Fold the bamboo leaf into three and make fine cuts, utilizing its natural shape. Carve from larger to smaller leaves while maintaining visual balance.
-
Plating
- Lay down a bed of shredded daikon radish, stand up the bamboo decorations, and then arrange the saury. A key artisan tip is to plate the fish so the silver "eye" pattern is clearly visible.
-
Plating
- Garnish with ginger, wasabi, lemon, and carrot as desired.
Ingredients for "Sanma Sashimi (Pacific Saury)"
7 items* Tap ingredient names to find on Amazon
How to Make "Sanma Sashimi (Pacific Saury)"
- 1
Fillet the saury into three pieces. Use the spine and blade of the knife skillfully and work quickly to avoid damaging the delicate flesh.
- 2
Shave off the belly bones. Hold the knife flat against the bones and remove them thinly and carefully to avoid wasting the flesh.
- 3
Skin the fish. Peel back a bit of the skin from the head end, gently apply the knife blade, and pull the skin off in one motion. Control your strength so the beautiful silver skin remains on the flesh.
- 4
Perform decorative bamboo leaf cutting (sasa-giri). Fold a bamboo leaf into three, and make fine cuts with the knife, utilizing the leaf's natural shape. Work from larger to smaller leaves while maintaining visual balance.
- 5
Make shredded daikon radish (tsuma) and arrange it on the plate.
- 6
Stand the decorative bamboo leaves up on the plate.
- 7
Cut the saury into bite-sized pieces and arrange them on top of the daikon radish. Plate them so that the silver "eye" pattern of the skin is clearly visible.
- 8
Garnish with ginger, wasabi, lemon, and carrot as desired to complete the dish.
Detailed Commentary on "Sanma Sashimi (Pacific Saury)"
* Content organized by topics from the video.
Sanma is Back! Making Sashimi with the First Catch
Pacific saury (sanma) has returned to Hokkaido, and a magnificent batch has arrived. The master chef happily holds up a fish, saying, "This must be the season's first catch!" He decides to make sashimi using this ultra-fresh saury. He skillfully slides his knife into the fish, filleting it into three pieces. Watching him work quickly using both the spine and blade of the knife to avoid damaging the flesh is a true display of craftsmanship. Since saury flesh is very soft and fatty, it requires delicate handling. "Saury has very soft flesh," the chef notes as he fillets it with practiced ease. To preserve the peak freshness of the season's first catch, speed is of the essence.
Mentoring Apprentice Haruto on Cutting Board Care
In the kitchen is Haruto, a recent high school graduate who apprenticed in April. He is the grandson of a volunteer staff member and is currently undergoing culinary training. The master chef instructs Haruto to wash the cutting board. In cooking, keeping the cutting board clean is the absolute foundation. "Wash the cutting board thoroughly and dry it well," the chef instructs passionately. While warmly watching Haruto work hard to scrub the board, the master firmly yet kindly instills the importance of caring for one's tools. This scene offers a glimpse into the strong bond of trust between the master and his apprentice.
Tips for Meticulous Prep and Beautiful Skinning
Next, the master shaves off the belly bones of the filleted saury. Holding the knife flat, he removes the bones thinly so as not to waste any flesh. Then, he moves on to skinning the saury. Peeling back a small section of skin from the head end, he gently applies the knife blade and pulls the skin off in one swift motion. The key here is to peel it so that the beautiful silver skin pattern remains on the flesh. "When skinning, be gentle so you don't crush the flesh," the chef explains, emphasizing the importance of controlling one's strength as he reveals the stunning silver surface.
Decorative Bamboo Leaf Carving to Elevate Sashimi
The chef then begins the decorative bamboo leaf cutting (sasa-giri), an essential element for plating sashimi. "Utilize the natural shape of the leaf to cut it beautifully," he explains as he folds the bamboo leaf into three and makes intricate cuts with his knife. His technique of carving from larger to smaller leaves while maintaining perfect balance is breathtaking. "Cutting it like this makes the sashimi stand out even more," the chef says, sharing his dedication to visual presentation. Beautiful bamboo decorations are quickly completed.
Beautiful Plating Showcasing Artisan Techniques
With all preparations complete, it is finally time to plate. The chef lays down a bed of shredded daikon radish (tsuma) on the plate and stands the bamboo decorations up. He cuts the saury into bite-sized pieces and arranges them beautifully on top of the radish. The silver skin of the saury glitters, creating a stunning contrast with the green bamboo leaves. "Just garnish with ginger, wasabi, and optional lemon or carrot, and it's perfect," the chef says with satisfaction, showcasing a beautiful presentation backed by years of experience.
Apprentice Haruto Tries Bamboo Carving and Plating
The master chef has Haruto practice the bamboo carving and plating as well. "This is your practice, so give it a try," he says, handing the knife to Haruto. Looking nervous, Haruto recalls the master's movements, cuts the bamboo leaves, and attempts to plate the saury. "Your body is facing the cutting board like this," and "Hold it more like this," the master advises in detail, correcting his posture and hand placement. Haruto listens intently to the guidance and puts it into practice.
Comparing Master and Apprentice Work
Once Haruto finishes plating, his work is placed side-by-side with the master's for comparison. "Haruto, your 'eye' (silver skin pattern) is hidden. The eye has to stand out clearly," the master points out, highlighting a fine detail of plating. However, seeing the excellent result for a first attempt, a pleased expression crosses the master's face. "Next, we'll work on grilling saury," the chef says, outlining future training plans and wrapping up the video with high hopes for his apprentice's growth.
About こぶしの板さん
こぶしの板さん
9.9万人 subscribers ・ 和食・天ぷら
* Opens YouTube channel
* Subscriber count is as of article creation and may differ from the current number.
