Every month the Zengyoren holds a Fish Seminar at Kanda Wadatsumi and this month, there will be seasonal fish from Mie Prefecture served in a multitude of ways to delight your taste buds. Home to the sacred Ise Shrines, Mie also has a plethora of fertile soil and nutrient-rich waters which produce some of the best seafood in Japan.
Here’s what you can expect to see at the next seminar happening on 12 Nov’16 (Sat):
The seven-band grouper is usually in season between summer and spring, and has slightly transparent flesh which is sweet and firm. Known to Japanese as the “Phantom luxury fish” (幻の高級魚), the succulent fish has a delightful crunch when served as sashimi. The fish bones are also perfect for making soup bases.
The Mahata is fished using mackerel fillets or thinly sliced squid as bait usually outside of bay areas. Some recommended methods of cooking include grilling and deep-frying.
Ise Red Sea Bream (伊勢まだい)
This highly prized fish comes into season during winter from January to March. Mie Prefecture is the leading producer of farmed sea bream in the whole of Japan. The are fed a special feed made with powdered seaweed, citrus and tea leaves. The resulting fish contain a large amount of polyphenols, which are micro-nutrients that help to prevent degenerative diseases such as cancer and cardiovascular diseases.
Ise Blue Fin Tuna (伊勢まぐろ)
Raised in the mineral-rich waters from the warm Kuroshio Current and Kii Mountain Range, the fish are low in excess fat and known to have firm lean meat. The Blue Fin are fed moist pellets developed specially to reduce the overall fishy smell and produce delicious meat.
Before the fish are exported, they undergo a unique process to keep them fresh. This includes removing the guts, cleansing and freezing its core temperature to below 5℃, all within 5 hours of fishing.
Spiny Lobster (伊勢海老)
The star of the upcoming seminar has to be the spiny lobster, or Ise Ebi (伊勢海老). These nocturnal creatures lurk around rocky areas and can be caught using bait such as shellfish. They can grow up to 30 cm in length and have supple meat that melts in the mouth as well as a rich, flavourful taste.
Salt-water eels, or conger eels, have a soft texture and are not as rich and oily as unagi (freshwater eel). The light flaky eel is sweet and most often served as nigiri sushi. At the upcoming seminar, participants will get to try Anago Tempura in Rice!
Interested in learning more about the Fish Seminar? Be sure to head to our Facebook page to find out how you can reserve your seat. Hurry, only 30 spots available!
The Japanese Fish Seminar
Sat, 12 Oct
12pm – 3pm
50 Tras Street