What is Fatty Sawara? Differences from Sawara, Aging Methods, and How to Prepare It
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■A chef will show you how to prepare fatty sawara.
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■Table of Contents
0:00 How to Fillet and Age Fatty Sawara
0:18 Aim/Overview of This Video
1:05 ★How to Prepare and Grab a Sawara's Legs
2:27 How to Remove the Scales
2:50 ★How to Remove the Head and Guts
4:02 ★How to Fillet a Sawara
4:50 Why Fillet a Sawara?
6:50 Recommended Knives for Filleting Sawara
7:50 ★What Does "Season" Mean for Fish?
9:30 Removing the blood vessels and backbone
11:30 ★ Preparing the meat after cutting
11:55 Fatty Sawara fat
13:10 Amount of marinade and marinating time
14:58 Storage method and pre-storage treatment
15:43 ★ Condition of sawara after aging (1 week later)
16:30 How to cut raw sawara
17:08 How to eat with the skin on
18:10 ★ Placing the fatty sawara
18:45 Garnish with horseradish
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[Watari's Recommendations]
■ Recommended knives for filleting fish
https://bit.ly/3LtItwe
■ Recommended cutting boards for filleting fish
https://bit.ly/3qghvOO
■ Recommended tableware for serving sashimi
https://bit.ly/3qaaUVy
■ Recommended seasonings and cooking utensils
https://bit.ly/3wrFxaT
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■ Microphone used in the video
https://amzn.to/3N2t34u
■ Music credits
Paly (feat. Shinichiro Ozawa) / ALL BGM CHANNEL
(P) & (C)Star Music Entertainment Inc.