Fukuya Japanese Food
Fresh Chicken Grunt (Isaki) 新鮮日本黃雞魚
Fresh Chicken Grunt (Isaki) 新鮮日本黃雞魚
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イサキ
旬は5月頃から7月頃までの梅雨の時期で、この時期は産卵期と重なり「麦わらいさき」や「梅雨いさき」とも呼ばれています。旬の時期のいさきは脂がのっており、柔らかい身が特徴です。甘味のある脂は旨味が強く上品な味わいです。
いさきのおいしさをそのまま味わえる刺身や塩焼きが人気ですが、くせのない魚なので煮付けやムニエル、から揚げなど、どんな料理にもよく合います。また、いさきは白子も食べることができます。いさきの白子はクリーミーで臭みが少なく、濃厚な味わいが楽しめます。
Chicken grunt(Isaki)comes into season during the summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. “Tsuyu (rainy season) Isaki” is a term that describes isaki fish caught during June and July as it becomes fattier and tastier. As it has a large amount of fat, it is also rich in DHA and EPA, which can delay the progression of arteriosclerosis and prevent lifestyle-related diseases.
Isaki is prized as sushi and sashimi. It’s considered a shiromi, or white fish, even though its flesh is pinkish-red in color. Isaki has a firm texture, and a mild, sweet flavor. Best suitable for various dishes such as sashimi, shimmered, and salt grilled.
日本料理中常見烤魚的黃雞魚,屬於石鱸科高級魚種,正式學名為『三線磯鱸』,因魚體幼魚時期體側有三條淺黃色線紋,也被稱為三線雞魚。黃雞魚屬於白肉魚種,皮薄肉細,因為運動量充足,肉質結實富有彈性,魚脂含量恰到好處,無細刺,適合老人小孩食用,魚卵更是日本料理中的上等食材。黃雞魚細緻的口感很適合清蒸及香煎,魚身抹鹽除去水份後,慢火香煎至表面金黃酥脆,完全濃縮魚腹上油脂的香氣,再佐上胡椒鹽,就非常好吃,是一款只要簡單料理就能出美味的魚款。
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