Cooking Methods Using Red Sea Bream Bones and Head

The bones and head of red sea bream, when properly prepared, can be used to make delicious dishes such as arajiru (fish head soup), shiojiru (clear broth soup), bone senbei (crispy fish bone crackers), and simmered dishes. Below are detailed methods and important points for each dish.

Procedure

1. After filleting the red sea bream into three pieces, split the head and remove the internal organs.
2. Place water and the fish head into a pot and bring to heat.
3. Once boiling, skim off scum and simmer over medium heat for 20 to 30 minutes.
4. Season with soy sauce, mirin, and sake, then adjust the taste with salt.
5. Grate daikon radish using a grater and add it to the soup when serving.

Important Points

• When splitting the fish head, secure your knife firmly and be careful not to cut yourself.
• Frequently remove any scum during simmering to achieve a clear broth.

Shiojiru (Clear Fish Soup)

Procedure

1. Like arajiru, split the head and remove the internal organs.
2. Put water and the fish head in a pot and heat.
3. After boiling, skim off scum and simmer on medium heat for 20 to 30 minutes.
4. Season with salt to taste and add chopped green onions at the end.

Important Points

• Adjust the amount of salt to your liking.
• Do not overcook the green onions to preserve their aroma.

Bone Senbei (Crispy Fish Bone Crackers)

Procedure

1. After filleting into three pieces, extract the bones from the red sea bream.
2. Lightly coat the bones with flour.
3. Heat cooking oil to 180°C (356°F) and deep-fry the bones until crispy.
4. Sprinkle salt over the fried bones to finish.

Important Points

• Avoid overheating the oil to prevent burning; maintain the ideal frying temperature.
• Do not over-fry; enjoy the crunchy texture.

Simmered Dish

Procedure

1. After filleting into three pieces, split the head and remove the internal organs.
2. Mix soy sauce, mirin, and sake in equal parts in a pot and heat.
3. Once boiling, add the fish head and simmer over medium heat for 20 to 30 minutes.
4. When the sauce reduces, adjust the flavor with salt.

Important Points

• Stir occasionally and add sauce as needed to prevent burning.
• Adjust simmering time according to preference to allow flavors to penetrate.

Summary

By properly handling the bones and head of red sea bream, you can create delightful dishes such as arajiru, shiojiru, bone senbei, and simmered dishes. Use the steps and tips provided here to give these recipes a try!