+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 ;)
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!
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.
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
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
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.
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?
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!
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!
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 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!
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!
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.
These are so good on their own. They are my favorite
A bar near where I live has smoked capelin, $1 per fish as an appetizer. They're great. :)
Hey man, I like the way you cook. It's pretty elegance! Good job!
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!!
I might try this style with smelts.
As a gluttonous consumer of whitebait, those recipes push all of my buttons. Many thanks for the video.
Always like your cooking videos! Become better and better
looks delicious.
great! I love how you give a bit of a back story to the dish, great stuff professional editing again. loving it!
Amazing! I like your video! keep going!
Those fishes are the bomb!
Very interesting looking dish. I think I'd have to have my beer first though haha! Thanks for sharing as always!
Amazing
A japanesse chef speak english with british accent.... something i dont see everyday... nice video chef, arigato gozaimasu
editing on point. masterfully done Chef Dai
I LOVE YOUR VIDEOS!
Splendid. I really LOVE fried fish but not sure about chomping on the head... Nice use of cutaways as well, very informative :-)
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!
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
Shishamo my most fav fish 😘❤️
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.
nice 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 :)
Where did you find the fresh Capelin?
Specialty fish monger?
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
Can I use baking paper instead of parchment paper?
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?
perfect)
It is plain and so simple
Rất tuyệt vời
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
are they like sardines? can u do same thing with sardine
May I ask, what do you mean by bitter??? Sour? Or like a tylenol??
Do we need to salt the fish?
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.
Not sure where to buy capelin fish though.
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!
does the bitterness come from the innards?
Yes, but its like added flavor
lol, now im really hungry
And where can I buy this fish? It is not for sale in American stores.
В китайских супермаркетах
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.
Ola this look amazing and that reaction moment 5:36 :'D lol
How much is 1 glug
Yami
where can I get those chopsticks?
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
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!
I don't have chilly it OK?
Don't need to salt the fish?
thank you so much for making the izakaya dishes that i bug you so often to make. {
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!
do i need to clean the gut or not?
Komochi sisyamo!!!!!!!!
I don’t know about all you asians folk, but I buy capelin and slam monster pike. I guess my food eats your food. 😋
You dont gut jt out?
No need to gut and clean them?
Can u do some vegetarian recipes? Maybe vegetable fried rice?
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.
Why parchment paper?
Prevents sticking and makes for easy clean up.
shisamo fishes?
Kanpai !
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
The way how you cut the garlic the fuck
+Veena Bishamon okay.. How about you?
My husband recommends eating this with Mayo or kewpie Mayo.
The second one seems more mediterranean
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
OMG :-O !!!! I want to eat capelin spawn T_T
me toooo!!!!!
what about bones¿
you will shit them
You don't degut them first?
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.
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 :)
Screw the paper up first and then it will lay flat into the edges.
Hmmm the tail too huh
Chef, is this SHISHAMO FISH , thank you wait your reply
Vans chef...lol
Hahahahah
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!
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
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.