What is mesugaki?

Mesugaki is a traditional Japanese fish preparation technique that involves cutting a fish's head, filleting it and then sewing the head back onto the body using a needle and thread. The process is done to preserve the freshness of the fish and to enhance its flavor.

The technique is commonly used for fish that are more fatty, such as tuna, salmon and yellowtail, as the head contains a lot of fat and collagen which help to give the fish a richer, more flavorful taste. Mesugaki is often used in sushi and sashimi dishes, as well as other Japanese seafood dishes.

In addition to enhancing the taste of the fish, mesugaki also has an aesthetic appeal, as the sewn head gives the dish a unique and visually striking appearance. Mesugaki is often considered a skill that takes years to master, as it requires a delicate touch and a deep understanding of fish anatomy and preparation.