鰻(うなぎ)のさばき方:串打ち – How to filet Japanese Eel ver. Kushi-uchi – | SUSHI TIMES

鰻(うなぎ)のさばき方:串打ち – How to filet Japanese Eel ver. Kushi-uchi –

毎日暑い日が続いてますね。旬の鰻を食べて夏バテを吹き飛ばしませんか?土用の丑の日、今年は7月20日です。

鰻は種類や鮮度はもちろんですが、捌き方一つで味が180度変わるといわています。この作業を時間を手早く正確に出来るようになるまでには何年もの時間と経験が必要です。また、その修行を積んだ職人の作るウナギは、絶品です。

Eels can be prepared in a similar way to other finfish. However, since eels are less commonly prepared and their preparation presents certain difficulties, the process is described separately here.

Eel skin is tough and slippery and should be removed as soon as the eel is dead. If the skin is not removed it will dry out and become even more difficult to detach.

Eels can be filleted in a similar way to other finfish. With the eel on its side, cut across the flesh to the backbone just behind the head. Run the knife down the centre of the eel, keeping the blade parallel to the backbone. Remove the fillet. Repeat on the other side.

If you are leaving the eel whole, remove and discard the head by cutting it off just behind the gills.