pierfishing.com :: FAQ :: search :: memberlist :: album
  Sign-up as new user :: log in



Sign-up as new user | I forgot my password

PFIC Message Boards >> Seafood Recipes Reply to this topic
>> Mackerel Japanese style Lilly Lee [topic: previous/next]
PostPosted: Sun Jul 20, 2008 10:14 pm
Ken Jones


Posts: 9460
Location: California

Posted by Lilly Lee

The way I like to cook and eat mackerel is Japanese style.
In Japanese restaurants, you'll find this as "Saba ShioYaki." "Saba" means mackerel, "shio" is salt and "yaki" means broiled (or fried...) Thus, the basic recipe:

* Fillet/butterfly/cut mackerel along the spine into two halves
* Salt very generously
* Broil/bake very generously

Since the fish has an extremely high oil content, it's difficult to overcook this fish, and more importantly it'll taste more fishy if you slightly undercook this fish. MAKE SURE to cook to where it's dark brown on top. If it's light brown, it'll be fishy-er.

Serve with rice. YUUUUUUMMMMM!!!

_________________
Support UPSAC! Preserve pier and shore angling in California.
Top of page
Send private message Make a quoted reply on this post
PFIC Message Boards >> Seafood Recipes Reply to this topic
Page 1 of 1  
Display posts from previous:   
Jump to: