[Tips for aging] How to handle and boil large fatty fish [Menuke] 

Itamae will introduce how to handle menus. How to ripen menuke, fillet, how to make boiled fish, etc.
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■ Table of contents
0:00 How to handle menus
0:12 Origin and type of Menuke's name
0:54 Menuke production area, price, characteristics
1:50 How to drop the scales of the Zeigo line
2:40 ★ How to handle menus
3:10 How to drop your head
3:45 The hardness of the bones of Menuke
4:19 How to take out the internal organs
5:13 How to use the head
5:44 ★ How to ripen menuke
6:11 How to process when aging
7:05 About the Tsumoto formula
8:00 State after aging for 3 days
8:09 ★ How to fillet
8:27 About fish blood and aging
9:10 About aging period and rot
9:53 Aging method in the case of menuke
10:55 How to remove the middle bone
11:06 ★ How to remove the fence
11:36 Fence removal in case of menu
12:52 ★ How to make boiled fish
13:15 How to sprinkle sugar
14:05 How to draw hot water
14:30 Processing when skewering
15:00 How to match seasonings
17:16 Time to turn on the fire
17:43 What is red fish?
19:02 Boiled serving and condiments
20:26 Boiled menuke [Completed]
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