Salt-Grilled Buri Kama (Yellowtail Collar)/ぶりかまの塩焼き

Japanese Food

As I mentioned in a previous post, I bought a pack of buri ara (yellowtail trimmings) on Jan. 11.

Whenever I see packs of buri ara or kanpachi ara sold at the supermarket I frequent, I am tempted to buy one because I really like it and because it is cheap! And, I actually almost always buy one pack even when I have already decided what to make for supper that evening.
I usually put meat and fish in the hikari (optical) partial freezing compartment of the fridge:

This compartment has a UV LED at the top:
この冷凍室には上にUV LEDがついています。

The manufacturer says that the compartment is kept at -2C, at which protein-degrading enzymes can be active, instead of -3C, at which they are not, so that the proteins in meat and fish can be decomposed into amino acids, while the UV LED prevents the growth of bacteria. I have yet to confirm the benefit of optical partial freezing, but I DO like this compartment because once I put packs of meat and fish in it, I don’t have to worry much about their expiration dates and I can use them when I want to use them without spending much time on thawing.
メーカによれば、このパーシャル室はタンパク質分解酵素が活動できる-2C(活動できない-3Cではなく)に保たれているので、肉や魚のたんぱく質がアミノ酸に分解され、またUV LEDが細菌の繁殖を防ぐそうです。まだ光パーシャル冷凍の効果は確認していませんが、このパーシャル室は好きです。肉や魚のパックをここに入れれば、消費期限をあまり気にしなくていいし、使いたい時に、解凍にあまり時間をかけずに使えるからです。
Last night, I sprinkled and rubbed the kama and another part of buri with a teaspoon of salt (2% of the weight of the kama and the other part), and put them in the fridge.
This morning, I wiped the salt and moisture from the surface.
First I grilled the non-kama part in the toaster oven for 6 min.

Then I grilled the kama for 10 min.

SO GOOD! I love buri kama (and kanpachi kama)!

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