Osakana Fish School 1 -How to cook fish in oven / Kushiyaki -

[@yujiharaguchi6875]

Thank you all for the messages and sorry about the typos in the bubble messages 🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️ in this episode.

[@markandrew490]

so glad you made the channel. love your food and look forward to more episodes! cant wait for covid to be done so i can come for a cooking class.

[@Megaman624705]

I haven't thought of this way to cook salmon. Gonna try it one of these days.

[@JannaSolo]

really excited for this! Thank you for creating a channel!

[@andrej.marrero2818]

Looking good Yuji-san!

[@osakanabk1935]

Thank you Chef！

[@RichelleG23]

It is better than frying it now I know which is a better method

[@julieqiu]

This is a great tutorial!! It never occurred to me to use my cast iron pan this way. Any advice on cooking fish fillets that aren't as thick as that piece of salmon this way? Is there another method to make it float?

[@osakanabk1935]

Thanks Julie! You can put the skewer through the skin from the meat side and skewer it back to the meat side like a wave and it works!

[@stevenwolfson2613]

おいしそう！良いレッスン。 :)

[@osakanabk1935]

ありがとーーー

[@phoebelao7402]

Love this!

[@osakanabk1935]

Thank you!!!

[@yooj303]

do you season the fish again AT ALL after removing all moisture with paper towel? or, does the salt cure season the fish enough?

[@osakanabk1935]

No need to season again after it's cooked. You might wanna squeeze some citrus if you are cooking fatty fish.

[@Gomerpile19]

What kind of oven is that?

[@osakanabk1935]

It’s a convection oven.

[@jazsalcedo9025]

How much salt do you recommend?

[@osakanabk1935]

Sprinkle about 1/2 tea spoon salt all over evenly for the size of fish in the video, which is about 3oz.

[@julieqiu]

What kind of salt? Sea salt? Kosher? Big or little flakes?

[@osakanabk1935]

@@julieqiu Nothing particular, just use what you got in your kitchen.