Japanese Fish Cooking

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Ike Jime
Close The Fish Alive

Cooking starts right when you catch the fish!!!

Ike Jime closing

The Art of Sashimi

Knife talks.

Japanese Seasoning 101

Recipe

  1. Daz
    Daz10-15-2013

    Totos
    Can you please explain some of your recipes when you have a chance?

    The soup style dishes look light and delicious and we are always looking for new ways to prepare our catches.

    Teri, Dashi looking forward to meet you!!
    Daz

  2. Totos
    Totos10-16-2013

    Hi Daz.
    I’ve always wanted to get my hands on this cooking page but haven’t been able to. I will keep trying mate. Thank you for your interests!

  3. Daz
    Daz11-23-2013

    Hi Totos
    Enjoying reading the recipes very much.
    I will be doing some searching for ingredients today.
    Thank you
    Daz.

    • Totos
      Totos11-24-2013

      Hi Daz.
      Great to know you enjoyed reading. Let me know when you try something.
      I will try to find more time to write about cooking. Stay tuned!

  4. Daz
    Daz02-17-2014

    Hi Totos
    First attempt a “sake Happou” yesterday…Yum.

    I added a little sugar but would try less next time.
    Now I just need to get the cooking timing with the fish etc just right.
    I only had frozen fish this time but with fresh it will be sensational.
    All up we enjoyed the flavours very much and looking forward to attempting Shabu shabu sashimi and pon-zu with the next deep water yellow tail kingfish I catch.

    Thank you for you cooking classes.
    Daz

  5. murray
    murray11-10-2014

    Hi Greetings from Australia
    I am wanting to purchase Pichitto paper from you
    Regards Murray

    • Totos
      Totos11-10-2014

      Hi Murray.
      I know. I’d like to help too. I need you email address to proceed. It’s not a good idea to note email address on the open site, neither for you nor me. Can you send me your message through contact form?

  6. Dee
    Dee04-05-2016

    Greetings from the US;
    I want to purchase that fish scaler. Can you give me a price quote with shipping included. Thank you.

    • Totos
      Totos04-09-2016

      Hi Dee.
      Thank you very much for your inquiry.
      Ginrin Fish Scaler Professional, JPY2692
      EMS Shipping to USA < 300g. JPY1200 Handling fee. JPY389 TOTAL. JPY4281 Send me an email from the contact form if you like to proceed. Thank you!

  7. Mark Newman
    Mark Newman11-18-2017

    Hi Totos, Read your articles on closing fish lives. Wondering if you have any advice regarding closing lives of Abalone and crayfish. We catch and eat these species. The Abalone in particular can sometimes be of tough texture.

    • Totos
      Totos11-18-2017

      Hi Mark.
      Interesting question. There’s no Ike-jime effect for Abalone or crawfish. They are not vertebrate animals. No blood draining or spinal cord breaking is good for them.

      There are several species in Abalone. In Japan, mainly 2. Blackish, greenish abalone is tougher and much more expensive than others. Japanese people love the crunchiness of this shellfish. We blend in its liver into soy sauce for the slices of sashimi.
      Orangish reddish abalone is softer. This is good for cooking. How much time you cook it is the key. Either fast or long. The heating time should be less than 7 minutes, or braise / steam for 2 hours. In between they stay very tough and chewy.

      • Mark Newman
        Mark Newman11-23-2017

        Hi Totos, Thanks for reply. As I suspected no Ike-jime effect.For both species we ice down and then drowned in water. Abalone sliced thin and pan fried very quickly.Crayfish steamed or simmered for 5/10 minutes. Received fish scalers.. many thanks
        Cheers Mark

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