Channel: Cooking with Chef Dai

Category: Howto & Style

Tags: eating a whole fishfish eggsgrilled fish recipegrilled capelinfish roe recipeeating fish eggsgarlic butter saucefish roecooking with chef daismeltcapelinhead to tail eatingshishamogrilled shishamo fish

Description: HEAD TO TAIL EATING - GRILLED CAPELIN FISH WITH ROE RECIPE - Cooking with Chef Dai Chef Dai demonstrates how to grill dry cured capelin fish, two ways. For both dishes, he uses the same technique to grill the fish over a frying pan with the use of parchment / baking paper. The purpose of the paper is to prevent the fish from sticking to the pan and the absence of oil reduces the, already, richness of this particular fish. The second dish is differentiated by a garlic butter sauce of which the INGREDIENTS are as follows: cooking oil x 1 glug garlic x 1 clove (roughly chopped) fresh or dried chilli cooking sake or white wine x 2 Tbsp panko breadcrumbs x 1 Tbsp dark soy sauce x 1/2 tsp parsley x 1-2 sprigs (roughly chopped) Grilled capelin is a popular Japanese dish where the entire fish, from head to tail, roe and tiny bones can be enjoyed as an appetiser or side dish. Capelin is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. It is a commonly eaten fish in Japanese cuisine that is simply grilled, and often found on the menu of izakaya (tapas) style Japanese restaurants. The roe of capelin is typically whitish - yellow in color, and is what makes capelin unique and delectable. In fact, the fish is so small that it has little meat, and you’ll find that the actual meat of the fish is almost fully comprised of the caviar. Commercially, capelin is used for fish meal and oil industry products, but is also appreciated as food. Capelin roe ("masago") is considered a high-value product. It is also sometimes mixed with wasabi or green food coloring and wasabi flavor and sold as "wasabi caviar". Often, masago is used as a substitute for tobiko, flying fish roe, due to its similarity and taste although the mouthfeel is different due to the individual eggs being smaller and it is less crunchy than tobiko. Follow Chef Dai : facebook facebook.com/Cookingwithchefdai instagram instagram.com/cooking_with_chef_dai twitter twitter.com/CookingwithDai google+ plus.google.com/b/104781285979817518566/?pageId=104781285979817518566 Thanks for watching!!!!!