How to cook a giant live moray eel (the sea gang) ! Amazing Japanese style skill "Utsubo" cuisine!
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In this video, I take a close look at "Ginchiro", a restaurant in Wakayama, Kishu, famous for its moray eel cuisine!
This time, they processed the biggest moray eel in the fish tank, a 5 kilogram class moray eel.
The technique introduced in the video, "lkejime," originated in Japan, where the fish is immediately killed (brain-dead) and bled to prevent decomposition of the flesh and keep it fresh longer.
"Shinkeijime" is a technique that has recently been gaining attention in Japan, where a special wire-like device (piano wire in this case) is used to destroy the nerve bundles (spinal cord) that run along the upper middle bone of the fish.
This is said to prevent the fish from becoming violent or stressed, to prevent the loss of ATP (the source of energy and flavor in fish), and to prolong the time when rigor mortis begins.
From a religious point of view (Islam, veganism, etc.), people from overseas may think that such a method is cruel and inhumane, but it is a necessary technology to make raw fish such as sushi and sashimi, which the Japanese love, more delicious, and this technology for handling fish meat is unique to Japan and is still evolving.
We eat and live with gratitude and respect for all life, be it animals, fish, or plants, without distinction.
Not everyone, but many Japanese people seem to have this kind of thoughts, ideas and philosophy.
As for the taste of the moray eel dish, it was not a ghetto dish, but a refined and elegant taste like a blowfish, and the meat was surprisingly tender.
If you are ever in Wakayama, please come to "Ginchiro" and try the fresh live moray eel. (Reservations are required for the thinly sliced moray eel.)
Thank you very much for the food.
"DELI BALI"
Movie shooting cooperation: "Kishu no Ajidokoro Ginchiro"
http://www.ginchiro.jp/
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#moray eel
#how to handle a moray eel
#Japanese food
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