秋刀魚小知識 | Get to know Saury

秋刀魚的漁獲期由8月開始,一般可在日本東北部海岸一帶發現牠們。牠們屬遷移種類生物,每年都會在冬季和春季之間向北移,夏季和秋季會向南移。
秋刀魚群會於海洋表面移動,對反映到漁船的光影很感興趣,所以日本漁民會將螢光棒掛在船身吸引秋刀魚,捕獲工作便簡單得多。
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【山貴秋刀魚祭】
即日起至10月中旬
5種菜式: 刺身、天扶良、鹽燒、刺身丼、一夜干

#Sanma fishing begins in August when these beautiful silverfish are caught off the coast of Northeastern Japan. Being migratory species, they move up north between Winter and Spring and back down for the summer months right up to Autumn.

Samma typically moves on the surface of the ocean in schools and they are easily attracted to the light shone off fishing boats. Fishermen in Japan use bright fluorescent tubes hung off the hull and sides of their
fishing boats to attract them, making them easy pickings.
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【Yamataka Saury Festival】
From now to mid-October
5 dishes: sashimi, tempura, grilled, donburi, dried

 

 

秋刀魚祭典開催!!

踏入九月,秋刀魚亦踏入最肥美的時節。今季築地・山貴為食客帶來產自北海道的秋刀魚,煮出五種食法,帶來五重口感滋味,一次過讓食客細味時令秋刀魚肥美飽滿、魚脂香潤、香甜滿腔的滋味 | The arrival of September marks the time to enjoy the fatty Saury fish (Sanma in Japanese).  Yamataka is introducing Saury in Autumn this September, serving you five Hokkaido saury dishes, bringing you the sweet and fatty taste of this fish.

 

旬の食材・秋の味覚 | Seasonal ingredients, the taste of Autumn

秋刀魚刺身 – 只需搭配薑茸、蔥花醬油及山葵末,就能細緻品嚐清爽帶油香的肉質 | Saury Sashimi – The sweet and fatty flavour would come out, with a simple dip into soy sauce with grated ginger and spring onion.

 

秋刀魚天扶良 – 三種食法: 簡單炸成色澤金黃的秋刀魚天扶良;酥炸原條秋刀魚魚骨;用紫蘇葉和梅子醬包著魚肉炸成的天扶良 | Saury Tempura – deep fried in three ways

 

鹽燒秋刀魚 | Grilled Saury with Salt

 

秋刀魚一夜干 – 一夜干是日本北海道漁夫發明的保存方法,先清除鮮魚的內臟,用濃鹽水及特製醬汁醃漬,經一夜風乾後,在烤爐上烤至金黃,這吃法突顯出秋刀魚原始的海洋風味  | Dried Saury – Introduced by Hokkaido fisherman, dry the fish over-night after cleaning up, and marinate in salt water and sauce, and then grill until golden; bringing out the original ocean flavour of the fish.

 

秋刀魚刺身丼 配 酥炸秋刀魚魚骨、魚湯 – 吃刺身丼的同時,可以品嘗酥炸原條秋刀魚魚骨,以及用不同種類的魚熬成的魚湯,一個套餐吃盡不同口感,帶來無限新鮮感。  | Saury Sashimi Donburi with Deep fried fish bone and fish soup

 

 

秋刀魚祭菜譜供應期由即日至 2017 年 10 月 15 日 | Event date: From today until 15th October 2o17