イサキは湯引きと決めている。
鱗を丁寧にとり、頭を落とさないようにして下ろす。
姿造りにするため。
皮を上にして熱湯をかけ、すぐに氷水に浸す。
その後キッチンペーパーで水気をしっかりととる。
身をスライスして盛り付ける。
I usually choose parboil as my cocking method for a grunt.
Japanese name is “いさき（Isaki）.”
Remove scales carefully and sliver both sides of the grunt.
The head, midrib and tail of the grunt have to
be connected for keeping the original shape.
Pull out ribs from the grunt pieces respectively.
Don’t remove the skin from the pieces.
Prepare a bowl of water with ice.
Throw some boiled water at the skins.
Put the pieces into the bowl and wait a few minutes
for cooling down the pieces.
Take out the pieces from the bowl
and perfectly take the moisture with kitchen paper.
Finally, cut the pieces in slices for “Sashimi”
and dish up the cut pieces on a plate.
I usually use a special shaped plate like a ship.
いいイサキはとても甘味があって
しかもどんぐりを食べて育った
イベリコ豚のような香ばしさすら感じる。
何度もイサキを食べてきたけど
そんな味に出会ったのはこれまでに1度だけ。
確か九州産のイサキだった。
The meat of a good grunt tastes a little sweet.
Furthermore I feel even pleasant aroma such as
a Iberian pork.
So far I have had many grunts but
only once I had such a grunt.
It seems that the grunt was caught around Kyusyu coast.
湯引きにしたイサキにわさび醤油をつけ口に入れる。
ワサビでツーンとなった後に
イサキの香り、甘味を感じ、皮の食感と
皮と身の間の旨みを口いっぱいに感じることができる。
I dip a sashimi piece in soy sauce with “Wasabi”,
a Japanese horseradish and eat it.
Then, “Wasabi” stimulates my noses strongly
and I feel grunt’s aroma, a little sweet flavour,
the texture of the skin, “Umami” of a layer between
the skin and meat.
お酒が進んでしまうこの極上の味・・・見た目もいい。
I feel my body want Japanese sake more
with the excellent taste grunt “Sashimi.”
ごちそうさま、とイサキに言いたいくらい美味しかった・・・
I strongly want to say “Thank you very much grunt !”
