Explore Japanese cuisine, How the chef prepares Dragon Fish into premium sashimi - Emison Newman

Explore Japanese cuisine, How the chef prepares Dragon Fish into premium sashimi - Emison Newman
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Have you ever seen this fish before? Join me to find out what fish this is and how Japanese chefs prepare it into delicious sashimi! Sailfin Poacher, also known as Podothecus Sachi, is a species of marine fish belonging to the Agonidae family. They are usually between 15 and 40 cm in length, and their bodies are grayish brown or gray with paint marks and patterns that help camouflage. The Sailfin Poacher lives on the seabed, at depths of 50 to 1000 meters, in northern Pacific waters, including Japan, Korea and the east coast of Russia. As omnivores, they typically eat small crustaceans, mollusks, and other benthic organisms. With its exclusive base structure covered in hard and thorny species, the Sailfin Poacher is an interesting example of biodiversity and exceptional adaptability in harsh environments. In Japan, although Sailfin Poacher is not a common fish, it is especially famous and popular at Sushi restaurants in Hokkaido. In Hokkaido, it is mainly called Hakkaku because its appearance resembles an octagon. Contrary to its appearance, the meat of this fish has a crispy texture and a rich flavor and the sweetness of the fat spreads in the mouth.
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00:00 Dragon Fish Processing
08:40 Giant Clam Processing
17:17 Whale Processing
25:00 Shark Processing
36:17 Stonefish Processing
46:18 Bluefin Tuna Processing
57:56 Octopus Processing
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