| The yellowtail is known by different names
in Japanese at different stages of its development. These names
also differ between the Kanto and Kansai regions. In the Kanto
region a yellowtail is called a "wakashi" until
it grows to about 15 cm long. At about 40 cm long it is an "inada".
At about 60 cm long it is a "warasa" and when
it reaches over 70-80 cm long it becomes a "buri".
In contrast, in the Kansai region a yellowtail is known at its
various sizes as "tsubasu", "hamachi",
"mejiro" and "buri", respectively.
The yellowtail shown in the photograph is from a fish farm and
weighs a little over 8 kg. |
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| 1.First, scale the fish. The yellowtail's scales are very
fine, so they must be removed using the "sukibiki"
technique. Lay the fish with its head to the right. Working from
tail to head, move the knife in a sawing motion along the fish.
Remove only the scales. |
2.Use as long strokes as possible to do this. Continue
scaling right up to the head. |
3.This is the yellowtail after one side has been scaled.
Take particular care when scaling around the fins. |
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| 4.Turn the fish over so that the dorsal side is toward
you and scale the other side in the same way as before. |
5.If the fish starts to slip on the board, place a cloth
underneath it. Continue scaling right up to the head. |
6.When both sides have been scaled using the sukibiki
technique, use the "barahiki" technique to check
that no scales remain. To do this, lay the fish with its head
to the left and scrape it with a kitchen knife, moving from tail
to head. Do this on both sides. |
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| 7.Next, cut off the head. Place the knife on a slant,
just behind the pelvic fin. |
8.Cut on a slant, as shown. |
9.Cut through the thick spine to free the head. |
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| 10.Turn the fish over and cut the other side in the same
way. |
11.Lay the fish with the head end to the right and cut
open the belly. |
12.Cut down to the anal fin. |
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| 13.Draw out the innards using the whole knife blade. |
14.When the innards have been removed, cut into the blood-coloured
sac, which looks like a black line. At this stage rinse the fish
thoroughly under running water. Wash both the visceral cavity
and the outside surface. The procedures up to this point are
called "mizuarai" (cleaning). |
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