down three pieces, daimyo down, and sashimi preparations of sashimi of saury (how to down)

You eat the fresh saury and to exhaust, we would like to remembering by any means, method of lowering.Method of three lowering and the Daimyo lowering and kitchen knife errand to the stage which can be made the sashimi are introduced with the photograph being attached.

Three lowering

You drop the head and others, the wa to take, you wash in the stomach well.
The sashimi kitchen knife is used, the kitchen knife is inserted from the joint of the ventral tail alongside the bone.
The stomach bone in the stomach and the part of the joint of the midrib are cut.

Consequently it keeps inserting the kitchen knife from side of the back alongside the bone.

The body is separated.Reverse side in the same way.

In the following page compared to simplicity “Daimyo you lower and” introduce method

Daimyo lowering

Like the saury the fish where the body is thin at a stroke separates the bone and the body with the kitchen knife, “Daimyo you lower and” even with are good probably will be.Very, it can make simple.
The fact that the body remains mainly in the bone is fault, but hitting, it stacks and the bone e.g., it makes the re, if it utilizes in cooking the other things, it can use without wastefulness.

The kitchen knife is inserted in the joint of the tail.Until the blade extends to the back side, you insert.

That way the kitchen knife sends, the body is removed from the midrib at a stroke on the midrib to be able to slip.
It makes also reverse side similar.

In the following page forwarding in order to make more and more the sashimi is introduced

The sashimi of the saury is made

from the body was in three pieces wholesale, belly like a thin layer of bone takes.

takes the ossicles. but may be pulled one by one in the hamstring, can take easily with the knife.
first, along the small bone in the center of the body, from both sidesVthe snow put a notch in the character.

grasp the small bones in the finger, pulling, can be taken that all ossicles.

from the side of the tail, use the back of a knife, squeeze the skin takes.
preparation of sashimi in thisOK. the rest is just off kyosu.

other cooking saury

smoked moment of saury
tighten saury
of pepper simmered saury
of saury boiled red pepper olive oil