Fish Tuesday ― 2024/02/27
I don't know why, but recently the fish section in local retail stores has started to focus on fish on Tuesdays.
My local AEON is selling fresh fish a lot more at relatively accessible prices on Tuesdays. Last week I bought four fat sardines from Toyama for 98 yen each and a locally caught (what we call) Arakabu for 498 yen, both of which were exceptionally fresh and nice compared to my recent purchases.
Meanwhile, at Iwataya you can get 2 packs of department store quality (I don't mean sashimi quality, though) small cuts for 1,080 yen every Tuesday. But the variety tends to be quite limited to marlin tuna, red sea bream, Japanese Spanish mackerel (complicated...what we call Sawara)and Norwegian salmon. I usually end up with the salmon and mackerel.
Daimaru also do a special fish sale on Mondays and Tuesdays where whole fish are sold at a 20% discount. However, as there is no list price when it comes to fresh fish, I am a bit suspicious of the prices, to be honest. But the quality and variety of the fish is, in my opinion, the best of these three. Only if the queues at the checkouts were not punishingly long and the shop assistants a little more attentive!
Head Meat ― 2024/02/13
998 yen at Iwataya
Top of the head (just above the eyes) of tuna. A little more expensive than the trimmings I usually buy. Although most tuna websites say this is a rare part and tastes goog.
Actually, it was fatty, tender and juicy. But I can't say it tasted fantastic.
Or rather, it left somewhat sickening aftertaste. I prefer mackerel, to be honest. My husband and I agreed, which is rare for us, that it was not for us. Because it was not fresh enough? it was it too much for us? or tuna itself has this unpleasant taste but we didn't notice it because we always had too little?
Farmed Tuna (off-cut) ― 2023/03/10
The other day I found a variety of cut of farmed tuna were available in a local department store. I didn't know complete aquareculture of tunas is already commercialized in Nagasaki.
先日、地元のでバートで養殖マグロがいろいろな形で売られているのを発見しました。長崎でマグロの完全養殖が完全化されていいたとは。
As usual, I bought a pack of off-cut tuna at Iwataya (799yen). When I put this in my shopping basket, I thought this pack contained only bony parts and there would not be much to eat. But pleasantly surprisingly, the content weighing around 500 grams were all perfectly edible, no bone, no gut, not even a single dark, bloody piece.
例によって、切り落としを買ってみました。（799円。岩田屋にて）カゴに入れたときは、どうせ骨ばっかりで食べるところはちょっとだけだよね…と思っていたのですが、開けてみると500グラム入りの中身は全部食べられるところでした。骨も内臓も、血合いすら入っていませんでした。これは嬉しい驚き。
Just in case, I marinated it with girlic, ginger, soy sauce, mirin and sake, lightly dusted with corn flour and pan-fried, recalling Tatsuta age of whale that we used to eat in the previous century.
念のため、20世紀によく食べていたクジラの竜田揚げを思いだして、ニンニクとショウガのしょうゆ味に付け込み、コーンスターチを薄くまぶして火を通しました。
It was so fatty that it was cooked in its own fat on a non-stick frying pan. Although this time I seasoned it quite heavily, but if I cook it on the same day I buy it, it should taste nice with much less seasoning, such as just a little salt and lemon squeeze. I will definitely buy this again！
脂がのっていたので、テフロン可能のフライパンで油を全く使わなくても大丈夫でした。今回は濃いめに味付けしてみましたが、買ったその日に食べるなら、もっと薄味（塩とレモンとか）でもよさそうです。また買おうっと。
Great Tuna Challenge: Final ― 2021/02/09
Shio-koji marinated.
I think the fish worth its price (1280 yen).
It has fed two adults four times (three for diner and one for lunch).
Great Tuna Challenge: Day Three ― 2021/02/07
Korean BBQ flavored.
Great Tuna Challenge: Day Two ― 2021/02/04
Flaked tuna bowl for lunch.
Seasoned with sugar, a lot of finely chopped ginger, sake, mirin and soy sauce, it made our lunch so special, despite its cat food-like looks.
Great Tuna Challenge ― 2021/02/02
My local Nishitetsu Store sometimes offers totally unexpected and extraordinary selection of fish.
If you are an early shopper and able to get to the store just after its opening at 9 a.m., you stand a fair chance of finding fish that is usually not found in supermarket at relatively affordable prices.
For the past couple of months, I have been lucky enough to get live kuruma prawns, Managatsuo and tilefish.
Today's catch was a gianｔ collar of tuna, unloaded at Ehime prefecture and weighing around 2.5kg, priced at 1280 yen.
Seeing it laying in the showcase, my adrenaline kicked in. With absolutely no hesitation, I asked the fishmonger to chop it into six for me.
Here it is. Look at this beautifully marbled flesh!
It could be eaten as Sashimi, in normal situation. But now since I try to avoid uncooked food as much as possible, I decided to cut clean and dress it to save for the future use.
As a result of my 15-mimute labor, I got:
around 200grams of fillet (-like clean portion),
around 200grams of minced(-like) flesh and
two parts with bones.
For day one, we had the best part as a steak with onion, garlic and soy sauce,
which was the very best tuna plate I have ever had (If you can stand with the fishy smell in the kitchen afterwards) .
Year-End Fish Shopping Spree ― 2018/12/28
(Clockwise from top left) four pieces of Managatsuo, some prawns (a bit smelly...I wonder if they can be ok when frozen and then cooked), a big fillet of Matodai, two pieces of Sawara, some squid legs and a big fillet of Kampachi.
We are going to survive on these ultil 7, Junuary when my fishimonger backs to work. I reckon it should be 10 or later Junuary when we can get enough fish (and possibly veggies as well) at affordable prices.
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