HEAD TO TAIL EATING - GRILLED CAPELIN FISH WITH ROE RECIPE - Cooking with Chef Dai
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- Опубліковано 14 тра 2016
- HEAD TO TAIL EATING - GRILLED CAPELIN FISH WITH ROE RECIPE - Cooking with Chef Dai
Chef Dai demonstrates how to grill dry cured capelin fish, two ways. For both dishes, he uses the same technique to grill the fish over a frying pan with the use of parchment / baking paper. The purpose of the paper is to prevent the fish from sticking to the pan and the absence of oil reduces the, already, richness of this particular fish.
The second dish is differentiated by a garlic butter sauce of which the INGREDIENTS are as follows:
cooking oil x 1 glug
garlic x 1 clove (roughly chopped)
fresh or dried chilli
cooking sake or white wine x 2 Tbsp
panko breadcrumbs x 1 Tbsp
dark soy sauce x 1/2 tsp
parsley x 1-2 sprigs (roughly chopped)
Grilled capelin is a popular Japanese dish where the entire fish, from head to tail, roe and tiny bones can be enjoyed as an appetiser or side dish.
Capelin is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. It is a commonly eaten fish in Japanese cuisine that is simply grilled, and often found on the menu of izakaya (tapas) style Japanese restaurants.
The roe of capelin is typically whitish - yellow in color, and is what makes capelin unique and delectable. In fact, the fish is so small that it has little meat, and you’ll find that the actual meat of the fish is almost fully comprised of the caviar.
Commercially, capelin is used for fish meal and oil industry products, but is also appreciated as food. Capelin roe ("masago") is considered a high-value product. It is also sometimes mixed with wasabi or green food coloring and wasabi flavor and sold as "wasabi caviar". Often, masago is used as a substitute for tobiko, flying fish roe, due to its similarity and taste although the mouthfeel is different due to the individual eggs being smaller and it is less crunchy than tobiko.
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Thanks for watching!!!!! - Навчання та стиль
These are so good on their own. They are my favorite
The paper in the frying pan seems very effective at stopping the fish sticking. Useful trick.
+nitelite78 yup, i use parchment paper if i dont wanna use flour to coat the fish. it also can be use for sous vide dish like chicken roulade just to get the brown colour on the outside ;)
It’s not necessary but it’s helpful. The trick is don’t touch it till the side facing down is fully cooked then you can flip it.
great! I love how you give a bit of a back story to the dish, great stuff professional editing again. loving it!
勉強になリましだ。
I think, I saw capelin fish at the Chinese supermarket. I want to try your recipe soon.
Thanks!!
looks delicious.
Always like your cooking videos! Become better and better
Amazing
editing on point. masterfully done Chef Dai
Very interesting looking dish. I think I'd have to have my beer first though haha! Thanks for sharing as always!
Amazing! I like your video! keep going!
I LOVE YOUR VIDEOS!
I might try this style with smelts.
Those fishes are the bomb!
Hey man, I like the way you cook. It's pretty elegance! Good job!
very similar to the Atlantic smelt that we catch through the ice in the winter time in Maine rivers. Very delicious fish, especially the roe! coat in corn meal or flour and just pan fry! so friggn good!
Splendid. I really LOVE fried fish but not sure about chomping on the head... Nice use of cutaways as well, very informative :-)
perfect)
Rất tuyệt vời
It is plain and so simple
A bar near where I live has smoked capelin, $1 per fish as an appetizer. They're great. :)
nice video
Hello Chef Dai,
I just watched almost all of your videos and I really enjoy your work/videos/recipes!
The way you cook and explain is very calming because it's not that exaggerated or fast or sth. like that.
Just normal good quality video recipes, how it's supposed to be! Keep up the awesome work. I will follow you on YT now.
I was in San Francisco recently and I ate a rice bowl with teriyaki salmon.
There were fried onions, mushrooms, carrots, and pineapple on top of the rice, next to the piece of teriyaki glazed salmon.
Could you maybe make a video about a similar rice bowl recipe?
I've never eaten rice bowls like that before and I really enjoyed it and so I wanna try cooking my own rice bowls in the future.
Thanks a lot!
Greetings from Germany
As a gluttonous consumer of whitebait, those recipes push all of my buttons. Many thanks for the video.
mmm looks good
+Grill Wasabi Sushi Channel thank you so much!!
+Cooking with Chef Dai no no thank you for the awesome recipe. I just subscribed to your channel :)
Shishamo my most fav fish 😘❤️
I'd have a go, looks yummy.
recently went to a Japanese restaurant and had a grilled split salmon head, it had a sweet soy sauce that I can best describe as like kecap Manis, it was delicious, I am grabbing a bottle on my next shop and probably some salmon fillets (the ones with belly fat cause they are the tastiest) as my fishmonger's just closed down so can't get heads anymore.
Another cool cooking channel I really enjoy on here is "make food eat food", I am sure you will like some of the recipes they do if you ever have a look.
happy cooking and eating
Yami
Ola this look amazing and that reaction moment 5:36 :'D lol
lol, now im really hungry
your intros are getting better and better and better :"DD
as always THANK'S Dai
whats the best sake that you can get in japan ? or is there something that i must try ??
my friend told me he will bring me some stuff :3
見てるだけでご飯食べれちゃいそうｗ
Can u do grill ayu like they do in the festival?
A japanesse chef speak english with british accent.... something i dont see everyday... nice video chef, arigato gozaimasu
This fish is very available from Newfoundland, Canada. In fact the market is completely Japanese focused. Funny how Newfoundlanders will mostly only eat the male capelin while the Japanese only want the female fish. During processing the sexes are divided and only the female is sent to Japan. There are many videos on the rolling of the capelin which is quite an interesting aspect of the fishes reproductive cycle and when the fish is mostly harvested.
Can I use baking paper instead of parchment paper?
Hey Dai, this video reminded me of the way we used to always eat those fish which was string them up and roast them over a fire. Btw, do you know any good izakaya's in London (or places that serve izakaya style food like nankotsu?) what restaurant do you work in (in London I assume?). It's fine if you don't want to say for privacy reasons haha.
are they like sardines? can u do same thing with sardine
Where did you find the fresh Capelin?
Specialty fish monger?
May I ask, what do you mean by bitter??? Sour? Or like a tylenol??
I remember eating these a lot in Taiwan! It's delicious stuff. Now I have to try to find them here in Texas.
There is no need to gut them right? Do i need to descale it?
No need to gut. It’s edible from head to fin!
Not sure where to buy capelin fish though.
Do we need to salt the fish?
thank you so much for making the izakaya dishes that i bug you so often to make. {
How much is 1 glug
where can I get those chopsticks?
does the bitterness come from the innards?
Yes, but its like added flavor
Hi I have a request I would like to learn how to make Japanese famous
ramen, "shoyu Ramen or Toroniku spicy miso ramen" this maybe along
video, but I been dying learning how to make this type of food. I Love
your channel very much I learn a lot, Thank you!
I don't have chilly it OK?
what about the bones?
what does that saying mean before you bite down in to the fish
this is the full explanation on it ua-cam.com/video/dQw4w9WgXcQ/v-deo.html
And where can I buy this fish? It is not for sale in American stores.
В китайских супермаркетах
Hi Chef Dai. Could you please put the Japanese name after the English name in the title of later videos? As I'm learning Japanese I wanna know the original name of different Japanese authentic dishes. Thank you!
Don't need to salt the fish?
Komochi sisyamo!!!!!!!!
Does it work with other fish, too?
As long as they're small, like say, sardines or flat like a sole, I would imagine it would work.
I guess I will try it with one of the fish that my brother catches sometimes.
do i need to clean the gut or not?
shisamo fishes?
You dont gut jt out?
The second one seems more mediterranean
Kanpai !
You don't degut them first?
OMG :-O !!!! I want to eat capelin spawn T_T
me toooo!!!!!
The parchment paper technique didn't work for me :( the fish stuck. It's best just directly on the nonstick frying pan in my experience.
Next time baste it with oil very slightly.
The way how you cut the garlic the fuck
+Veena Bishamon okay.. How about you?
Interesting about eating the entire fish. This would provide all of the nutrients of the entire animal rather than just the muscles. It is what predatory fish do in nature.
No need to gut and clean them?
Very good.
But it is a bit of a worry the way you only ate 1 of the 3 capelins from each dish.
And immediately washed it down with beer.
And that you said it was bitter.
It is a bit bitter, but that's just capelin overall. It's very tasty though.
Can u do some vegetarian recipes? Maybe vegetable fried rice?
This would go well with soft sticky rice *_*v
it really would, wouldn't it.
Sorry for the late response. I always try and get back sooner but it's been rather busy recently.
thank you for your comment!
+Cooking with Chef Dai don't worry about it, thank you for even responding back :)
I don’t know about all you asians folk, but I buy capelin and slam monster pike. I guess my food eats your food. 😋
Why parchment paper?
Prevents sticking and makes for easy clean up.
what about bones¿
you will shit them
Hmmm the tail too huh
I give up. Why cook them through a layer of parchment?
If you were to cook them on the pan directly, there is a high likelihood of them sticking to the pan.
ok,thanks
Chef, is this SHISHAMO FISH , thank you wait your reply
why cook on parchment paper?
it protects the fish from sticking to the pan. Also you don't require oil, so it's not oily at all
Screw the paper up first and then it will lay flat into the edges.
Vans chef...lol
Hahahahah
No bones?
You eat the bones too. They are so small you would not feel anything.
chew properly.
fair warning A LOT of Japanese fish dishes have bones
You're funny, its not the eggs that are crunchy, it is the guts and bones.
No. There is virtually no gurs in female capelin, its entire belly is filled with roe to the point it bursts. The bones get soft when they are cooked. The cooked roe is indeed the crunchy part and it's deeelish!
My husband recommends eating this with Mayo or kewpie Mayo.
He looks really tired tho
Glug, don't hear that word much.
They were never cleaned...disgusting.
That bitterness is because you ate the head and guts and all that crap
This guy is no chef. He calls himself a chef and holds the knife wrong.
+Hello There Agree.
I'm not a chef but I have a lot of respect for him. :)
JunsKitchen I have watch your video too! Both of you two I like it very much!
LOL,great knife? show it for everyone.
Lmao you're no better than the guy who wrote the original comment, get your racist ass outta here.