Itoyori-dai

Itoyori dai today--in English it's called golden threadfish, which I found out by going to this site. It's a comprehensive Japanese-English (and a variety of other languages) marine dictionary. How useful! (I'm being quite serious). Anyway, so I started with the itoyori-dai. You can see why it's called "golden thread"--look at the beautiful yellow lines on it. My goal was to preserve the unqiue colors of the fish as well as its flavor. After debating between simmering and grilling, I opted for simmering.
That's the fish, pre-scaled. It still looked nice after I picked all its scales off.
Here it is as the main dish! I rather like having fish, not only because they're delicious and good for you, but because we don't waste them at all. What my husband and I don't eat, the dog does. Bat, our dog, loves fish bones more than anything else in the world.
You can see some of the coloring of the fish was preserved, although my layout leaves quite a bit to be desired. I simmered the itoyori-dai with daikon, carrots, enoki mushrooms, and oyster mushrooms, as well as some chives.

We also had shungiku again, this time with a walnut dressing. It was a bit too sweet, but I thought it was all right. I prefer ponzu, however.
My daikon chrysanthemums again--you can see them this time! Again, they're pickled in a sweet and sour sauce. The cuts are a bit too wide, so I'll try to make the "petals" narrower next time.
And miso with chives and enoki mushrooms. You can also see some of my "Osaka-style" hakusai pickles.