I recently attended a special cooking class hosted by the "Mekiki Kyokai (Tasting Association)," a dedicated group of professionals working in the fish market. Their mission is simple yet profound: to share the authentic, deep deliciousness of seasonal fish with the public.

This time, the star of the show was the majestic Beltfish, or Tachiuo, which is currently at its seasonal peak.

We didn't just learn one or two dishes—we explored the sheer versatility of this silver-skinned fish by creating a spectacular full-course meal. Guided by the experts, we utilized every part of the Tachiuo, from the head to the tail and even the internal organs, transforming them into seven distinct and exquisite dishes:

• Sashimi (Classic raw slices)
  
• Seared Sashimi (Aburi)
• Liver Pâté (A surprising, rich delicacy)
• Shioyaki (Perfectly salt-grilled)
• Deep-Fried Fillet
• Crispy Bone Chips (Using the frame to eliminate waste)

The experience was eye-opening. Who knew Tachiuo liver could be turned into a silky, savory pâté, or that the bones could become such a delightful, crispy snack? It was a true masterclass in appreciating seasonal seafood and a powerful reminder of how market professionals strive to bring the best of the ocean to our tables.