Hi everyone! It's Kaneko! Today's main ingredient is this! "Matsudai"! (Atlantic tripletail) Alright, let's start preparing! [Cooking Starts!] So once again, today's main ingredient is this Matsudail! Are you familiar with this fish? So it's a fish called Matsudai It looks like a freshwater fish, isn't it? And looks like Coelacanth Well, I mean I've only seen Coelacanth in a picture book Anyway, this fish is quite unique And please listen carefully Very hard surface! Tough fish scales Anyway, it looks like a prehistoric fish But it's actually a fish from ocean Fish is called "Matsudai" because the skin looks like "Matsubokkuri" (Pinecone) And I've seen this fish once in the ocean [When Kaneko saw Matsudai] When I was fishing at night, I saw a fish floating on the water And I wasn't sure if it was a fish or just seaweed So I caught it using fishing landing net And it was a young Matsudai, about this size So I did a research And I read that young Matsudai floats along with the leaves or sticks floating on the water When I saw, the fish was flat like this Like a dead fish Very interesting, isn't it Matsudai is actually a delicious fish with fatty meat And there's a dish I really want to make using Matsudai Let me grab these broken pieces Fish scale is very thick It looks like a guitar pick Reminds me of those So I want to make fish scale chips! Red snapper scale chips are pretty common But I want to try making scale chips with Matsudai and see how it would taste like! So that's what we're making today! And let's make a simple dish using fish meat, Sashimi! This fish came gutted So we're starting from removing scales using Sukibiki technique [Sukibiki] Sukibiki works the best for removing scales from this fish I think scale scraper won't work well See? Sukibiki works well When you reach the collar, rip it off And here are the scales of Matsudai The pattern is so cool you could make a wallet out of it Like a crocodile skin One side is done Flip it And continue doing the same on this side It's so satisfying when I'm working on the middle part And the skin gets tougher in the middle Doesn't move smoothly I failed Right here I messed up The dorsal side is easy to do But it's bit tricky to get a handle of it I gotta be very be careful not to cut the white skin And the belly is more difficult when the fish is already gutted Well, that's good Alright, so it's done And we are keeping these scales today [Chop head off] Next, we're chopping the head off Chop it off and The backbone is pretty thick Got it! The head of Matsudai Eyes are very small for that size of its body Inside the mouth There's no sharp fangs or teeth But I can feel there are tough teeth on top and bottom of the mouth These aren't the teeth that could bite or crush hard shells Wow they removed the kidney very well too I'm impressed I bought it from a fishmonger but they gutted and cleaned the inside with head Kidney was also removed Alright, let's fillet into 3 layers [3-layer filleting] One cut in the bottom Meat is firmer than I thought Makes it hard to cut if you leave some scales on Next we're cutting the back Usually, we cut here and make a guideline But the fish has thick "Engawa" (fin muscle meat) So we wanna keep Engawa That said, we're cutting the very edge of Engawa I think Engawa that's this thick is delicious Engawa is the muscle meat to move fins Alright, done That's Engawa Let's eat Engawa Sashimi of Matsudai today! Same on this side Cut bottom and Try to leave Engawa on and make a guideline Lift meat up when you reach here Neatly cut along the bones We reached the ribs so we're cutting the ribs away from the spine So tough Got it Alright, so that was 3-layer filleting of Matsudai So let's quickly make Sashimi slices [Remove ribs] The fish was aged for a week Ribs are deep inside the meat And grainy near the belly Looks firm [Remove bloodline and bones] Next, divide the meat and remove bloodline and bones [Peel skin] Then, we're peeling skin This is how skin-side meat looks like Looks a bit dull Maybe today would be the last day we could eat it raw safely Engawa can be peeled off using hand, which works on most fish And this is Engawa of Matsudai Has oil and looks delicious [Wash in salt water] Next, we prepare salt water Soak fish to clean Remove any slime, dirt, and excess water content in the meat When surface feels a bit slimy, it's done And wipe water off This is water after soaking the fish Can you see the oil floating? We can expect it'll taste good! [Slice and plate] Alright, let's make Sashimi slices Chopping Engawa in large chunks About this size in chunks Next, we slice the meat Let's divide in half And we're cutting the softer meat into cubes Like this And we're making thin slices for the grainy back loin Fold it and plate Fold and plate Fold and plate Matsudai's Sashimi is done! And today's true main ingredient is this! Matsudai's scales! Look how stretchy it is But this is too large to deep fry [Tora is very interested] So we need to remove scales from the skin Stop stop [Remove scales] Use a tweezer and pull scales from the inside of the skin, not the outside It comes off easily Each scales are unexpectedly large Remove all scales and it should leave a layer of skin This is a time consuming step But satisfying Tora, please stop No no Tora I caught a bad cat! He's a bad boy He gained some weight Scales are removed And the skin Wash scales Because scales still have slime and dirt [Wipe water] Once washed, transfer scales on to paper towels Spread them And wipe water off as much as possible To avoid oil splashing Press paper towel until there's no moisture When most moisture is removed, let's fry Taihaku brand sesame oil But it's not the same sesame oil that we use in Chinese food with sesame aroma Today, we're using unscented sesame oil I'd recommend this sesame oil, bit expensive though Oil doesn't get cloudy and it's reusable if you filter it So I think it saves money as a result, rather than buying regular oil every time you deep fry Let's toss them in Ready How long should we cook? I think they are cooked Taking them out Next batch Usually when ingredients are cooked, they float on the oil But scales seem to be the opposite When crispy fried, they sink in the bottom Crispy fried scales Doesn't have a smell Let's season using two types of salt One flavor is "Mojio" (seaweed salt) Seaweed flavor infused salt For the second flavor, Let's add a little bit of "Ajinomoto" (Umami acid / MSG) And salt "Ajinomoto salt" flavor Mix well Mix very well And Matsudai's scale chips are done! [DONE!] Alright, done! Itadakimasu! Let's eat! I'm gonna try scale chips while they're still warm Trying Mojio flavor first Itadakimasu! YUMM! REALLY?! I didn't know fish scales were delicious!! So crispy! I thought scales were hard to eat because each pieces were large and thick But no, I was wrong! When scales touch my teeth, they snap and crumble in my mouth SO GOOD Next up, Aji(nomoto) salt flavor Itadakimasu! This is just delicious! Aji salt flavor is more delicious By adding Umami acid to the unflavored scales, They become a really tasty drinking snack I'm sure it'll taste delicious with other seasonings Alrighty, let's try Sashimi! Can I try Engawa?! Please?! Look at this Engawa! Dip it in soy sauce and Itadakimasu! Hm? It's tender Unexpectedly, it's pretty lean I was expecting a rich fatty meat Lean meat And tender Most Engawa are crunchy Next, let's eat Sashimi cube Itadakimasu! Tender And this is delicious! Not crunchy like yellowtail or red snapper Soft white meat But not watery Next, thin cut Sashimi Hmm, I see I see So this fish is tastier when sliced thinly with more surface I can taste the fish very well Matsudai Sushi could have been good too Alright, so the drink I want to enjoy with Matsudai's Sashimi and scale chips is this! Ready? Bam! The Silver One! I'ma drink beer from 5 in the morning I don't know if I deserve this?! Alright, all 350ml poured in a glass 70% beer, 30% foam! Itadakimasu! Delicious! And the best snack! So good!! Fabulous Anyway, let me enjoy rest of my meal! [Finished Eating!] Thanks for the meal! So today, we prepared a fish called Matsudai that looked like a Coelacanth Then we removed scales using tweezer and made scale chips And we also made Sashimi Scale chips surprised me Taste was fabulous Seriously, I can't see scales the same way anymore I think larger scales will be more crispy, filling and delicious So I will make it again if I see fish with large scales I wanna eat with various types of salt Alright, thanks for watching today's video! Bye-bye!