FUNDAMENTALS 101 Vol. 36 No. 4 Winter 2022

Shimofuri
Preparing Fish

Shimofuri is a technique used in preparing fish, when making simmered dishes. Hot water is poured over fillets; it removes oil and outer membranes on the surface of the fish that might cause unsavory smells or a fishy odor. Shimofuri literally means “frosting,” as the hot water turns the surface of the fish a frosty white.

1To prepare kinmedai (alfonsino) fillets, score the skin of the fillet crosswise in order to prevent the fish from breaking apart, owing to shrinkage of the skin during simmering.

2Place the fillets skin-side up on a flat strainer. Gently pour boiling water over the fillets until the skin slightly changes color.^*

*Fillets may also be placed in a bowl. Pour in copious amounts of boiling water to cover the fish.

3Immediately place the fish in ice water to halt the cooking process. Remove any remaining scales. Pat dry with a paper towel.

Simmered kinmedai and burdock seasoned with soy sauce, mirin, sake and sugar, garnished with shredded Japanese long onion

Vol. 36

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THE JAPANESE TABLE

The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.