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Blue Runner Sushi & Sashimi (American “Aji” Sushi) | (アジの寿司)

hey guys this summer I got something
that a lot of you guys are familiar with and I think most of you will consider
these as bait fish but hopefully after watching this you might think twice and
next time to catch a blue runner And I bet a lot of guys that fish in Florida
have never tried eating blue runners before but the truth is they’re really good for sushi and lately I’ve seen other people doing some catch and cook
videos and they were quite surprised on how good they taste. They’re usually not big enough to filet but the ones offshore are much bigger and more
worthwhile to clean. The one in the video was about pound which is a beast for this kind of fish. So as usual, I’m very careful when it comes to preparing the fish before I began to fillet. Just take your time and try not to cut into the gut and it’s best if we can remove the head with the innards still attached to it. This way you won’t contaminate your cutting board or the meat and you know overall you just have a cleaner surface area to work with And the way I cut around the head and the belly might seem unusual for a lot of people that’s been
filleting fish for a while but for sushi purposes this is meant to ensure that I
avoid cutting the stomach or the gallbladder, which is really important
because that can make the fish taste slightly bitter if I cut that so I’ve had a few people comment on why
scaling fish is a waste of time. For the most part I would agree especially when
the fillet is going to be washed off and cooked later but if you’re going to use
it for sushi it’s important to keep the fillet dry and the only way to do this
is to avoid getting scales on the meat that way you don’t have to wash it off
later. For demo this fish wasn’t scaled and you can tell that as the blade runs
down the back, tiny pieces of skills are rubbing off and some are getting worked
into the flesh and some might get embedded into the meat, so if you really
want quality sushi it’s best to scale the fish first. And overall you’ll have a
cleaner area to work with and there won’t be tiny pieces of scales
everywhere. Like on your hands or a knife or cutting board or on the hand towel. I mean to me it’s just easier to work with and by the way blue runners have a layer
of armored skin towards the tail and this is nearly impossible to cut off
especially if it’s you’re using a larger fish so just cut off the fillet about an
inch away from the very end The ribs on these fish are very easy to
remove so you won’t have a problem doing this and here I’m filleting off a piece of the
belly side first, because I’ll be tearing off the skin later and by cutting this
off first it won’t tear off along with the skin And the next thing I’m going to do is to remove the skin with tweezers you can also use pliers too but just keep in mind that the important thing is that to make sure that you hold
down the fillet with one hand and pull on the other you might have to work the edge first but you should come off in one piece and the reason why I’m taking the skin off is because for this kind of fish the skin is kind of very chewy and
it’s tasteless so it’s not really edible and one technique to remove any leftover
scales is to gently brush it off with the edge of your blade this way you
won’t have to wash it off in water just like most other fish you can cut
out the center pin bones or use a tweezer instead for the way I make the
sashimi and nigiri you won’t make any difference if I split in half like this for the top loin I’m going to slice it
into wider and thinner pieces for the nigiri and for the bottom line this is going to
be cut for bite-sized sashimi pieces instead so here’s a neat trick if you
want to eat your sashimi with grated ginger or onion for example by scoring
the loin later on you’ll be easier for the fish to grab on to you whatever
garnishes you’re using. Also if you are dipping them into ponzu sauce with with
grated ginger for example it’ll pick up more of the sauce too. It’s a neat trick try it out. And if you want to be extra fancy you can try cutting super thin slices and stack it on top of each other and then roll into your pretty
rose, because maybe your Tinder dates will be into this but you know I don’t
know so at the end you’re gonna have some
leftover trims that you can cut into smaller pieces and make a sushi roll out
of it. But for me this time I’m going to mince it up and mix it with a kimchi
base and some green onions and then make it into a Gunkan sushi which is just a
small piece of rice ball with nori around it you get to see this at the end. The kimchi base is mostly just chili vinegar, salt, and garlic and personally I
really like this slight spiciness and sourness that it brings. It goes really
well with many other white fish too not just blue runners. You know I
hope there is a market for this fish some day because it definitely deserves a
spot in sushi case. Actually a lot of upper and sushi bars in the Northeast
and on the west coast, they serve a very similar fish that’s call an Aji, which is
Japanese “Horse mackerel” and they are typically much smaller than blue runners,
the difference between the two is that a Aji has a lighter and softer flesh but
personally I prefer blue runners because it has a better texture and has a bolder
taste. And I bet many sushi chef would love to use his fish if they were
exposed to it and I’m pretty sure if you were to have a professional chef serve
you this platter in a fancy New York City restaurant it wouldn’t surprise me
if it cost close to $100, so save yourself some money and go catch one. Alright guys thanks for watching another video I hope you try blue runners
yourself they’re not too bad cook either but I prefer it raw. And by the way I
recently just finished my website so please check it out the link is in the
description below. The blog post on the site is where I discuss more in depth
about the fish that I’m using and other cool information that’s not in that
video so please check it out!


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