Scabbard Fish Plate
We held our annual scabbard fish cooking session again this year. One of the students caught more than 30 fresh scabbard fish, and we were all truly grateful.

Six adults and one energetic 4-year-old girl worked hard together to prepare the fish. Everyone did their best to fillet them into three pieces, and we created a full-course meal:

• Sashimi
• Marinated fish
• Simmered fish (both meat and roe)
• Salt-grilled
• Tempura
• Crispy fried bones (“hone-senbei”)
• Temari sushi
• Gunkan sushi with minced fish
• Spring rolls
• Fish-head miso soup
• Kalua pork
• Pumpkin mochi

Scraping the meat from around the bones was quite a challenge, but when everyone works together, it somehow gets done! We turned the scraped meat into negitoro for gunkan sushi and added some to spring rolls. The bones became delicious crispy senbei.

For the vegetable tempura, we used freshly picked eggplant, winged beans, and okra from the garden.

For dessert, in celebration of Halloween, we made pumpkin mochi using pumpkins from the field. I was relieved and happy that everyone enjoyed every dish.

Original post: Instagram

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