Name: Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep
Cuisine: 和食
Ingredients: 1 amberjack (shokko / young amberjack); 1 red sea bream; Extra virgin olive oil (Gauros), to taste; Special sauce, to taste; Boiled edamame, to taste; Diced tomatoes, to taste; Rosemary, to taste; Chopped green onions, to taste; Grated ginger, to taste; Shichimi togarashi (seven-spice blend), to taste; Salt, to taste; Ice water, as needed (for prep); 1 toothbrush (for removing blood lines)

About "Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep"

In this video, Chef Masuya and Chef Yuichi Sato showcase improvised BBQ dishes using fresh amberjack and red sea bream caught at a sea fishing pond in Jogashima, Miura Peninsula. Chef Masuya prepares the amberjack in three ways: salt-grilled, marinated, and tomato-herb grilled. Meanwhile, Chef Sato demonstrates professional fish-prepping techniques to make a rich fish bone soup (ara-jiru), including a handy tip for removing blood lines using a toothbrush. Packed with entertainment, including a fishing showdown and cheating allegations, this video is both fun and educational!

Introduction to 桝谷のSimple is best →

Video Timestamps

Tips for Making "Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep"

Prep
- Carefully scale the red sea bream, then rinse in cold ice water.
Prep
- Scrape out the blood line in ice water using a toothbrush to prevent fishy odors.
Prep
- Thoroughly pat dry after removing organs and blood lines before filleting.
Seasoning
- Finish the salt-grilled amberjack with a generous drizzle of extra virgin olive oil.
Seasoning
- Marinate thinly sliced amberjack in special sauce and garnish with boiled edamame.
Cooking
- For the tomato-herb grill, combine grilled amberjack with diced tomatoes, rosemary, and olive oil.
Broth
- Simmer the fish heads and bones in a large pot, then strain carefully for a rich broth.
Seasoning
- Add plenty of chopped green onions to the bone soup, and season with grated ginger and shichimi.

Ingredients for "Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep"

13 items

* Tap ingredient names to find on Amazon

1amberjack (shokko / young amberjack)
1red sea bream
Extravirgin olive oil (Gauros), to taste
Specialsauce, to taste
Boilededamame, to taste
Dicedtomatoes, to taste
Rosemary,to taste
Choppedgreen onions, to taste
Gratedginger, to taste
Shichimitogarashi (seven-spice blend), to taste
Salt,to taste
Icewater, as needed (for prep)
1toothbrush (for removing blood lines)

How to Make "Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep"

1
[Red Sea Bream Prep] Carefully scale the red sea bream and rinse in cold ice water.
2
Cut off the head and remove the internal organs.
3
Use a toothbrush to scrape out the blood line inside the cavity while submerged in ice water to thoroughly remove any fishy odor.
4
Thoroughly pat dry with paper towels, then fillet into back and belly sections.
5
[Salt-Grilled Amberjack] Season the amberjack with salt and grill it directly on the BBQ grate. Finish with a generous drizzle of extra virgin olive oil.
6
[Marinated Amberjack] Thinly slice the amberjack and marinate it in the special sauce. Plate and garnish with boiled edamame.
7
[Tomato & Herb Grilled Amberjack] Grill the amberjack on the grate, combine with diced tomatoes and rosemary, and finish with a drizzle of olive oil.
8
[Sea Bream & Amberjack Bone Soup] Place the fish heads and bones (ara) in a large pot and simmer slowly to extract the rich broth.
9
Carefully strain the broth through a fine mesh strainer.
10
Add plenty of chopped green onions, season with grated ginger and shichimi togarashi, and serve.

Detailed Commentary on "Amberjack BBQ 3 Ways, Red Sea Bream Fish Bone Soup & Fish Prep"

* Content organized by topics from the video.

Video Message from Akidai's President

Inside the bus tour, with Japanese chef Yuichi Sato of 'Ennichi' also on board, a special video message from Hiromichi Akiba, president of the supermarket 'Akidai,' is played. President Akiba shares a private anecdote about how Chef Masuya looked incredibly happy when shopping at Akidai with his beloved wife, Taeko (Abu-chan). He also passionately talks about 'zucchini blossoms' (hana-zucchini) to be harvested on this tour, explaining that they are a rare delicacy that must be eaten fresh because the flowers wither by the next day. He suggests they are amazing for BBQ, deep-frying, or pasta, wishing the tour guests a wonderful time.

Pasta Talk and Forgotten Jokes on the Bus

Inspired by President Akiba's comment that 'pasta is also great,' the conversation on the bus turns to whether they will cook pasta. It turns out the staff had prepared well in advance, bringing pasta noodles (1.6mm) and rock salt. Chef Masuya reveals that he spent a whole month thinking of talk topics for today, but confesses that he didn't bring any notes, trusting his own memory—only to realize he cannot remember a single thing, sending the bus into fits of laughter. He also jokingly introduces Chef Sato's main role today as 'fish filleting,' claiming he will fillet all the fish caught by the guests just like a supermarket fish counter.

Fishing Pond Rules and Betting Game

The bus arrives at Jogashima, heading to 'J's Fishing,' a sea fishing pond where guests can catch red sea bream, amberjack, and yellowtail. Ito, a VIP tour organizer, explains the rules: while the guests' catches will be returned to the pond, any fish caught by Chef Masuya and Chef Sato can be kept for everyone's lunch. To add to the excitement, a game is organized where guests bet on who will catch the most fish among three teams: Chef Masuya, Chef Sato, and the Kao-chan & At-chan team. Chef Masuya emerges as the crowd favorite.

Heated Fishing Battle and Masuya's Panic

The one-hour fishing battle begins. Chef Masuya gets off to a great start by catching a young amberjack (shokko) right away. However, the bites stop after that. While Chef Sato catches a large red sea bream next to him and the Kao-chan team also hooks one, Chef Masuya's rod remains quiet. Panicking, Chef Masuya grumbles, 'There are no fish on this side,' and frantically moves from spot to spot looking for a better location.

The Showdown Ends with a Shady Incident

As the time limit approaches, Chef Sato catches his second amberjack. Chef Masuya, facing the threat of finishing with just one catch, reaches peak panic. Just as the final countdown begins, Chef Masuya's bobber sinks. Having hooked a fish but fearing he might lose it, he commits a hilarious foul: instead of reeling it in, he has a staff member scoop it up directly with a landing net. Chef Sato calls him out, saying, 'That's something adults shouldn't do.' After a quick review, Chef Sato is officially declared the winner with two fish.

Chef Sato's Masterful Sea Bream Prep

The group moves to the Urari BBQ ground. Chef Sato demonstrates how to prep the red sea bream he caught. First, he carefully scales the fish and rinses it in cold ice water. Next, he cuts off the head and removes the organs. He shares a pro tip: use a toothbrush to scrape out the blood line inside the cavity while submerged in ice water to prevent any fishy odor. After thoroughly drying the fish, he fillets it into back and belly sections. The watching tour guests gasp in admiration at his swift, professional knife skills.

Chef Masuya's Amberjack BBQ 3 Ways

Chef Masuya improvises dishes using the amberjack he caught. First, he grills it on the grate with salt, finishing with a generous drizzle of Gauros extra virgin olive oil. Next, he thinly slices the raw fish, marinates it in a special sauce, and garnishes it with boiled edamame to make 'Marinated Amberjack.' Finally, he grills amberjack on the grate, combines it with diced tomatoes and rosemary, and drizzles it with olive oil for 'Tomato & Herb Grilled Amberjack.' His brilliant ideas and speed amaze everyone.

Chef Sato's Rich and Flavorful Bone Soup

Chef Sato borrows the kitchen at 'Urari Marche' to prepare a fish bone soup (ara-jiru) using the heads and bones of the sea bream and amberjack. He simmers them in a large pot to extract a rich broth, then strains it carefully through a sieve. He adds plenty of chopped green onions and seasons it with grated ginger and shichimi togarashi. The piping hot soup is brought to the BBQ area and served to the guests. Everyone praises the soup, exclaiming, 'The broth is incredible!' and 'So delicious!'

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