Sauteed sardine and paprika sauce, and Stewed sardine

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  I cook this one many times, so that sardine is cheaper and easy to get, and bell pepper is a vegetable to be best in long days.
  Sauce boiled down in white wine is "Aji no kimete" (decisive factor of the taste).
  
  I suppose to be better to stew small sardine, so that small one is rather difficult to cut open and dried. And also, this dish looks good by adding leafy green vegetables boiled in water.

• Paprika taste sweetness stronger as red one› orange› in the order of yellow.
  And a combination of two colors of them make a plate beautifully.

Stewed mackerel and soup dish

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  I give the finishing touches to "Saba no ni-tsuke" to be a sweet and salty-tasting dish by using gochujang (hot pepper paste).
  
  "Shiru-mono" is taken Dashi (the soup stock) from backbone of mackerel, and adjusted the taste with potherb and seasoning.
  It will be a good taste if you sprinkle a little of Yuzu (citron) zest on it at last.

• The fragrance of potherb and citron brings out the taste of mackerel.

Poiret of Red sea bream and soup de poisson

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  There are no parts of a sea bream to throw away, so that I cook belly flesh of Sea bream for poiret, and I use head and backbone of sea bream for Dashi (the soup stock) of soup.
  
  Maybe this dish looks like French cuisine style, if it were decorated with such as balsamic sauce.

• Soup de poisson is a classic cuisine in south France.

Deep-fried whole flounder

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  A raw flounder is very slimy, so I make preliminary arrangements carefully.
  
  If we fry a flounder deeply enough, we can have good taste even the end of it, and eat till it's small bones, too.

• Powder zanthoxylum, a little salt and lemon are good with it.

Grilled rainbow trout with herb-flavored and buttered

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  Niji-masu has rouge or white flesh depending on what kind of baits it take.
  
  Though I have not so many chances to eat it, but I feel it very tasty.

• I grill it with herb and butter putting on the inside.