The story of Spanish mackerel and conger eel

I went fishing. The catch was Sagoshi, but please let me call it Spanish mackerel (lol).

It’s difficult to prepare in the kitchen at home, and I’ve never really seen a Spanish mackerel fish prepared.
Above all, I wanted to try eating raw sashimi (I didn’t have the confidence to make it myself lol)

Bring it to the usual Uedaya! !

When I saw the fish, I couldn’t help but notice that Shihan Ueda jumped a little and said, “It looks delicious!” !

As you say. . . It was delicious!
I had some sashimi made for me, but I ate it right away and didn’t have any photos…
Ah, I’ll never forget that belly. . The other side will be presented to Mr. Ueda!

photograph! The pottery death that was served when I remembered this.

When asked why there are two plates, the answer is, “The atmosphere you see changes depending on the dish you serve it on and the way you put the knife on the food!”
And education from Shihan Ueda? This is useful study material.

That’s all about Spanish mackerel!

I received a conger conger!
Can this detailed osteotomy be conveyed in the photo? It was fluffy and I didn’t see any bones (tasting?).

Whether you’re cutting fish, pulling sashimi, or cutting bones, you can’t do anything without a knife.
If you don’t have a knife, would you fry it? Boil? Whole roast? Whole bite? I guess I have no choice but to…

• 2011-09-21