How to identify, fillet, & preserve freshness of fish

The points to look for will change depending on whether the fish is whole or has been cut into fillets.

Fish that have not been processed in any way are called ROUND. They are refered to as SEMI-DRESS if the gills and internal organs have been removed. If the viscera, gills, and head have been removed the fish are reffered to as DRESSED. And when the fish’s flesh is sliced away lengthwise from the backbone it is called a FILLET.

When it comes to fillets, often found in stores, they are pre-cut and packaged. Have you ever noticed the sheet underneath them? Over time, moisture accumulates, resulting in what is referred to as drip. The fish’s freshness can be determined by the minimal accumulation of moisture, indicating less time has passed.

You’re right, nowadays round fish might not be as commonly seen. The first key factor are the eyes.  Check to see if the eyes are clear and not cloudy. The testure of the skin should be bright and shiny. Also, examine for any signs of drying, abrasions, or scales peeling off.

Regarding yellowtail, I usually check the intestity of the yellow line and body’ blue coloring. Additionally, I also make sure that the tail has not turned red.

Sometimes I will hold a fish in my hands to inspect it, but it is proper etiquette to first ask the store staff for permission.

Please try it! But these days, I feel like the majority of restaurants and supermarkets have fresh fish. You should be grateful that you can always eat fresh fish.

Typically, at home a common Deba knife is used. But for larger fish, it’s recommended to use a longer-bladed knife to cleanly cut them in one motion, ensuring a neat cross-section of the flesh. It’s crucial to minimize pressing, pulling, or sawing actions.

The post-filleting process is crucial. When removing the head and gutting the fish, blood will stain the cutting board. After rinsing off the blood, it’s recommended to change the cutting board and handle the fish with minimal water to preserve its freshness.

The filleting technique can vary based on your intended dish. When making sashimi, there’s no need to remove the scales if you plan to peel off the skin. Conversely, for simmered fish, it’s visually appealing to leave the skin intact.

It’s wonderful because when you purchase a whole fish and fillet it at home, you can utilize it for a variety of dishes, which is both cost-effective and beneficial.

It varies depending on the type of fish, whether it’s a round fish or a fillet. For fillets, it’s advised to wrap them in kitchen paper, newspaper, or plastic wrap to remove excess moisture during storage. Freezing is also an option, and frozen fillets can be used for delicious dishes like simmered fish or fried preparations, which enhance the taste.

When it comes to round fish, it’s important to remove the head, guts, and thoroughly clean the bloodline. Blood and internal organs can spoil the fish. If you’re not eating it on the day of purchase, it’s best to clean the day of purchase to maintain freshness. It’s preferable store the dressed fish, with the bones and skin intact, until you’re ready to eat it.

When enjoying a large whole fish, we typically begin with sashimi and then move on to salt-grilling or frying. We prefer dividing it into smaller portions for a variety of dishes instead of making a single large dish.

The belly part of the fish is best as sashimi. The fish’s back is good simmered, and the tail fried. It’s enjoyable to try different cooking methods on the different parts of the fish.

In my home, we enjoy yellowtail sashimi on the first day, yellowtail shabu-shabu on the second day, and simmered yellowtail on the third day.

In my hometown, during the New Year’s holiday we dry-age the yellowtail in a cool, dark place for several days. We then cut and consume it gradually as needed. This drying process enhances the flavor, making the flesh incredibly delicious.