Grilled mackerel

Grilled mackerel

 

 

What is "Yakisaba (Grilled mackerel)"?
A fish belonging to the mackerel family of the sea bass family, which is filleted (sometimes pickled in salt) and then grilled. Grilling the skin first gives it a crispy texture, and lightly salting the skin makes the skin tasty as well.

 

Grilled mackerel

 

Benefits of ”Yakisaba (Grilled mackerel)”
Salted mackerel is mackerel that has been soaked in salt water and then dried.
It is often sold as "dried mackerel. Salted mackerel has less water content, which makes the meat tighter and tastier, and its umami is concentrated.

 

mackerel

Two nutrients of particular interest in salted mackerel are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Their content is said to be 1,300 mg of EPA and 2,000 mg of DHA, which is almost twice as much as the content in raw mackerel. EPA and DHA, which are unsaturated fatty acids, are nutrients that are believed to play important roles, but because they cannot be synthesized in the body, it is said that they must be supplemented in the diet.

 

 
mitsuhiro eguchi

 

Blue-back fish such as horse mackerel, sardines, and saury, including mackerel, are known as "blue fish. Blue fish are rich in DHA and EPA, which are expected to help keep the blood young, and are attracting attention as foods that help maintain good health. And it tastes so good!


 

 

In Japan, it is said that "eating blue fish is good for your health.

It is very, very tasty and is often eaten.

 

 

Gas stove cooking

Yakisaba (Grilled mackerel)

In Japan, fish is cooked on a special grill or over a charcoal fire, but for ease of cooking, I will grill it in a frying pan.

 

Material/ Serves 3

 

3 pieces

Salted mackerel

 

50ml

Sake

 

2tbsp

Vegetable oil

 

 

mackerel

 

 

 

 

 

Step1.Fish preparation (odor removal).


mackerel
To lighten the fish smell, pour sake over the fish and let sit for 5 minutes. It is said that when alcohol volatilizes, the source of the odor is also volatilized together to reduce the odor.

 

If you do not like the smell of blue fish, soaking fish fillets in 1% vinegar water for 20 minutes will further reduce the odor.

 

 

Step2.Grill fish.

mackerel

Coat a frying pan with vegetable oil and cook the fish over medium heat, skin side up.

 

mackerel

Bake for 4 minutes, then turn over and bake for another 4 minutes.　Adjust the baking time according to the degree of doneness.

 

 

Step3.Plate the dish and it is ready to serve.

mackerel

It is very tasty when served with grated daikon radish.　Pour soy sauce over the grated daikon and eat it in the mouth along with the mackerel.

 

Also, if you pour lemon juice over the mackerel, it tastes refreshing and delicious.

 

 

Finish

mackerel

The bluefish is plump and juicy, not dry like other fish, and very tasty. A side dish of grilled mackerel goes well with boiled spinach.

 

 

 

If you fail to cook

If you fail in cooking and produce food that does not taste good, it is okay.

 

Too light in flavor

Cause　
・Salted mackerel was not salty enough.

 

Countermeasures
Serve with soy sauce or ponzu (Japanese citrus juice). It is also delicious with salt.

 

 

It is dry and not tasty.

Cause
・It has been a long time since I baked it.

 

Countermeasures
Eat them freshly baked right away.　It will not taste good if it has been baked for a long time.　Enjoy it as soon as it is done.

 

 

 

 

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