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>> Aji Tatsuta-age (Japanese Style Fried Jack Mackerel) [topic: previous/next]
PostPosted: Wed Aug 17, 2011 11:33 pm
seabass_seeker


Posts: 1727
Location: Goleta

This dish is pretty simple, measurements are approximate only, you'll need:

At least 3 Jack Mackerel (aka Spanish Mackerel) filleted and deboned.


1/4 Cup Grated Ginger
1/2 Cup Soy Sauce
1/2 Cup Sake (Japanese Rice Wine)

1/2 Cup of Potato Starch (I believe you can use corn starch too)

First clean and debone your mackerel:





I like to then cut the fillets into 2 or 3 bite size pieces. Next mix the soy, sake, and ginger to form the marinade.



Put in the fish and let it sit for at least 10 minutes. The longer you let it sit, the more gingery the fish is gonna be (I like 15-20 minutes).



Once it's done, dust the fish pieces in the potato starch flour.



Deep fry for about 5 minutes or until they are golden. (The white you see on it is the potato flour once it's cooked)



Serve with rice and a bit of boiled vegetables (spinach in this case). Enjoy!

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PostPosted: Thu Aug 18, 2011 9:09 am
slowriprun


Posts: 1390
Location: vallejo

Dude,

If you served me that, I'd poket a fork and spoon. It wouldn't help. You're far too polite to accuse me. So, I'd spill soy sauce on the carpet and take a deep breath, appreciating the mark that I'd left. You'd deserve far worse.
No? Are you crazy? You can't see why. Watch.

1. You filleted and deboned 3 tiny mackerel and, then, said, "I like to then cut the fillets into 2 or 3 bite size pieces."
2. You DO what ya Do with your spices, and the flavors blow up.
3. Ya Do what ya Do with your cooking, and the dish comes to life.

You plate it and it's art. Then you serve me those 4 tiny pieces. I figure you hate me, want to hurt me or hope that I'm left wishing there was more. And I'm right. So, you have to suffer. It's only fare.

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PostPosted: Thu Aug 18, 2011 9:27 am
seabass_seeker


Posts: 1727
Location: Goleta

Ah but you see grasshopper,

as cooking master told me when I was still young,

it is not how much the customer get to eat,

it is how much has has already paid that counts, especially in the company of his peers.

Haiku #14:

Slowrip sits to eat

On his plate I serve Aji

His wife feints at bill.

やーーーーーーーーーーーー!
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PostPosted: Thu Aug 18, 2011 10:45 am
MsCMSchultz


Posts: 1214
Location: In the loving grip of Mr. Congeniality.

There's something wrong with the two of you. Very, very wrong.

Here's a pic of what a serving of fish should look like--it's bonless, so you all can divvy it up however way you would like.

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Artist, GretchDragon
TY, Gretch!
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PostPosted: Thu Aug 18, 2011 11:01 am
seabass_seeker


Posts: 1727
Location: Goleta

Ask and you shall receive, next on the list, striper skin roll! Smile
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PostPosted: Thu Aug 18, 2011 11:09 am
Sofa King


Posts: 1437
Location: Danville Ca.

seabass_seeker wrote:
Ask and you shall receive, next on the list, striper skin roll! Smile


Yummy

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PostPosted: Thu Aug 18, 2011 11:39 am
MsCMSchultz


Posts: 1214
Location: In the loving grip of Mr. Congeniality.

seabass_seeker wrote:
Ask and you shall receive, next on the list, striper skin roll! Smile


really? can salmon skin roll be far behind? you better not be teasing me--i expect to see that VERY soon.

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Artist, GretchDragon
TY, Gretch!
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PostPosted: Fri Aug 26, 2011 4:37 pm
will_fish_for_beer


Posts: 66
Location: newport beach

Could you please give a quick tutorial on how to properly fillet and debone one one of these jack macs. I'm such a klutz when it comes to a fillet knife but it looks like you know what your doing. If always wondered if these guys would be good to eat and you've made my mouth water so ill try it. I'm gonna need a lot more then 3 fish though
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Worst day fishing: lost my cell phone, wallet with 400 bucks and couldn't pay the parking to leave the pier.....still beats being at work
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PostPosted: Fri Aug 26, 2011 11:57 pm
seabass_seeker


Posts: 1727
Location: Goleta

Haha honestly most of the time it's not worth it to fillet jack macks. This dish was more inspired from a japanese food blog that I'm following. That being said, I do notice the difference when I put effort into the dishes I make versus something quick and dry.

This video is basically how I fillet them: http://www.youtube.com/watch?v=nAJBr9tYfSY

In words it would be, scale and cut off hard scales by the tail. Sever the head and remove organs. Fillet down the back and back through the ribs. If I am skinning the fish I DO NOT remove the fillet from the backbone as it is much easier to skin with it still attached by the tail. If I'm lazy I cut out the small bones In the side, if I'm not lazy I pick them out with a tiny pair of tongs/flat tweezers. It is a lot of work, but this recipe is worth it.
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PostPosted: Mon Mar 19, 2012 6:02 pm
pierfisher007


Posts: 131
Location: cali

Go to Florida and the macks get a lot bigger


By pierfisher007 at 2012-03-13
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