Cutlassfish at the supermarket is sold as fillets or split open, and the flesh has often turned cloudy white with time.
A cutlassfish you catch yourself shines silver, as beautiful as a finely made Japanese sword, and its translucent flesh is a reward only the angler gets. Sashimi is wonderful, but the slim cutlassfish common in summer are excellent as tempura!
Cutlassfish loses freshness quickly.
A fish iced right after the catch has translucence and sweetness on another level as sashimi.
You get the 'real sashimi' you'll almost never find at a supermarket.
Meter-class 'dragons' have thick, fatty flesh.
Which fish for sashimi, which for grilling — only the angler gets to choose.
Because it's fresh, lightly searing the skin side ('yaki-shimo-zukuri') really shines.
You enjoy fragrance and sweetness at the same time.
One freshly caught fish, made simple and delicious from Mipi's point of view.
A freshly caught cutlassfish has clear white flesh with refined sweetness and fat. Lightly searing the skin side ('yaki-shimo-zukuri') brings out its fragrance and umami.
Mipi's note: Just a quick sear of the skin brings out the aroma. Slice it a little thick to enjoy both the fat and the texture.
A classic dish: fillet the fish, roll it and grill. Whether salt-grilled or teriyaki, it comes out plump, letting you fully enjoy the umami of the fatty flesh.
Mipi's note: The trick is to pat off the moisture well before grilling. Starting from the skin side gives a plump yet fragrant finish.
This is raw food. How quickly it spoils depends on storage, temperature and transport time. If the smell, color or condition seems off, do not eat it. When cooking, heat it thoroughly all the way to the center.