【マイワシ】食中毒予防を踏まえて安全で臭みのない干物作り

Blue fish such as sardines can cause histamine food poisoning if handled improperly. In this video, we'll show you how to make dried fish while explaining how to prevent histamine food poisoning. We'll also show you how to carefully prepare the fish so that it doesn't have a fishy smell. [Table of Contents] 00:00 Video Concept Explained 01:03 Easy, Safe, and Delicious Fish Preparation (From Gutting to Cleaning the Belly) 06:54 Explanation of Saltwater Soaking and Histamine Food Poisoning 11:26 Drying Process to Grilling 14:43 Tasting 16:34 Editor's Note [Recipe] Sardines 10% Salt Solution (9 parts water, 1 part salt) [Safety Tips] Keep sardines cold while the guts are still in them. Remove the guts as soon as possible. If you want to make whole dried fish with the guts and gills still attached, it's best to refrigerate and dry for no more than one day. (At your own risk) Thoroughly wipe off any moisture when drying. Avoid direct sunlight and prolonged drying of oily fish, as the fat will oxidize. Draining the blood also removes the odor, which is great. [This time's special ingredient] Hokkaido sardines [Please subscribe to our channel]    / @mogken   #Sardines #DriedFish #HistamineFoodPoisoning #WholeDriedFish