Sea to kitchen to table: eating cutlassfish タチウオ：釣りから料理まで

This video is part 2 of 2 videos about Japanese cutlassfish, from catching them to cleaning and cooking them. Here I show you how to make the classic Japanese dish salt-grilled cutlassfish (tachiuo no shioyaki).
Japanese cutlassfish (sometimes called scabbardfish or largehead hairtail); scientific name: Trichiurus lepturus; in Japanese: "tachiuo". An unusual predatory fish found in all Japanese waters and widely caught as both an important food source and a target for sport anglers. Here in Japan tachiuo is usually eaten as sashimi (usually aburi), salt-grilled, breadcrumbed or sun-dried.
If you enjoyed this video please like, comment, share with your friends, and please subscribe to my channel. You can also get channel announcements, sneak previews of upcoming videos and snapshots of my life as an expat here in Tokyo at my Instagram: @mermanoutdoors
東京湾のタチウオについて紹介させていただきます。釣ったタチウオで釣り人料理の定番「タチウオの塩焼き」を作ります。とても美味しいですよ！
日本語字幕がつけてありますので表示されない場合は「c」ボタンを押して下さい。
インスタも始めたのでフォローよろしくお願いします！
Instagram: / mermanoutdoors