Marinated (25 min in sugar, rinse, 45 min in salt, rinse, rice vinegar bath for ~15 min/until the surface had turned opaque, pat dry) Spanish mackerel as sashimi and torched fillets of the same on leftover sushi rice with furikake.
Filleting the mackerel was interesting as the fish were on the smaller side (\~300 grams a piece) and it was my first time with the said fish. My super sharp medium-size (15 cm blade) deba helped a lot with the handling of this rather soft fish.
Anyway, everything went great, and the fish turned out really tasty, will definitely be using it again for sushi, sashimi, etc. 🙂
Dip-sauce for sashimi was dark soy sauce with a touch of rice vinegar, some dashi, and grated daikon.
I needed a nap after that… 🤤
3 comments
Looks great!
Sashimi would be intense! I’ll take grilled pleas.
That looks incredible! I’ll be saving this recipe to try in the future