Cold smoked and aged Yellow tail raw fish salad with truffle kumquat dressing.

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Yellow tail fish, aged for 4 days and opened, the sashimi cold smoked at 15 degrees is made into lettuce salad, with truffle oil and orange sauce, it is definitely the best appetizer in the hot summer.

00:00 紅甘魚熟成5日
00:55 開始取肉
02:06 另一半魚包起來
02:21 切除腹骨
03:35 調製幽庵燒醬料
04:16 準備煙燻木
05:40 開始冷燻紅甘魚
06:44 準備生菜沙拉
07:13 調製桔子醬
07:50 切紅甘生魚片
08:29 烤紅甘下巴
08:56 炸紅甘魚柳
10:10 完成三菜開吃

#smokedfish#CRUDO#sashimi#カンパチ
#生魚片#魚的做法#幽庵焼き#紅甘#療癒廚房
#熟成鮨#自家製#煙燻料理