[Eat scales] How to make Matsukasa-yaki of tilefish that makes crispy addictive [Wakasa-yaki] скачать в хорошем качестве

[Eat scales] How to make Matsukasa-yaki of tilefish that makes crispy addictive [Wakasa-yaki]

I will introduce how to make Matsukasa-yaki of tilefish with itamae. [Related products] ■Knife used in the video https://bit.ly/3fD7XrU ------------------------------------------------ ■ Table of contents 0:00 How to make pine cone grilled tilefish 0:12 Aim / Overview of this video 0:32 Types of tilefish to be handled this time 1:09 How to distinguish the freshness of tilefish 2:26 ★ How to handle tilefish 2:56 How to drop the head and how to take out the built-in 3:11 ★ How to fillet the tilefish 4:34 Precautions when lowering 5:16 Tips for lowering 6:03 When blood remains 8:14 Tips for separating ribs 8:43 How to remove the ribs left on your body 9:35 How to remove bloody bones 9:58 ★ How to sprinkle salt and prepare 10:52 ★ How to cut yourself 12:29 Difference between Matsukasa-yaki and Wakasa-yaki 14:02 ★ How to grill tilefish 14:38 How to sprinkle oil 16:25 How to add the seasoning 16:51 ★ How to grill Matsukasa-yaki 17:40 Serving and serving 18:20 [Completed] of Matsukasa-yaki ------------------------------------------------ [Recommended by Watari] ■Recommended kitchen knives for handling fish https://bit.ly/3LtItwe ■Recommended cutting board for handling fish https://bit.ly/3GUvDTW ■Recommended bowl for serving sashimi https://bit.ly/3qaaUVy ■Recommended seasonings and cooking utensils https://bit.ly/3wrFxaT ■Contact information (LINE) https://lin.ee/gppvEmR Reservation / kitchen knife consultation / product coupon distribution, etc.