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Post by fishsci on Oct 29, 2023 20:50:59 GMT -5
After catching more mackerel than I really needed, and the bonito on Friday, I broiled a couple of the Mack's for dinner that evening. I had to make some good use of some of them for dinner on Saturday. I usually make sashimi with mackerel, but this time I remembered Carlf mentioning saba sushi/sashimi. I looked it up and it was simply covering the fillets with kosher salt for one hour, and the rinsing the salt off. Then 30 minutes before cutting them for sashimi. soak them in 80% vinegar, before drying the vinegar off and pulling the skin off. It makes the sashimi much better...firmer and better tasting.
I also made sashimi out of the bonito..trimming off every bit of dark meat off the loins and slicing the loins and toro belly meat into nice sashimi pieces.
I previously said on this forum that I hag tried bonito for sashimi in the past, and that I did not like it..because of a strong metallic taste. Well this time I completely changed my mind. It tasted excellent-- as good as expensive yellowfin in a sushi restaurant. It was even better than blackfin that I many times ate for sashimi after catching one offshore. Try it...you will like it.
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Post by shot33gun9 on Oct 29, 2023 21:20:43 GMT -5
No thanks....not eating any raw fish, too many nematodes
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Post by tears143 on Oct 30, 2023 6:51:49 GMT -5
After catching more mackerel than I really needed, and the bonito on Friday, I broiled a couple of the Mack's for dinner that evening. I had to make some good use of some of them for dinner on Saturday. I usually make sashimi with mackerel, but this time I remembered Carlf mentioning saba sushi/sashimi. I looked it up and it was simply covering the fillets with kosher salt for one hour, and the rinsing the salt off. Then 30 minutes before cutting them for sashimi. soak them in 80% vinegar, before drying the vinegar off and pulling the skin off. It makes the sashimi much better...firmer and better tasting. I also made sashimi out of the bonito..trimming off every bit of dark meat off the loins and slicing the loins and toro belly meat into nice sashimi pieces. I previously said on this forum that I hag tried bonito for sashimi in the past, and that I did not like it..because of a strong metallic taste. Well this time I completely changed my mind. It tasted excellent-- as good as expensive yellowfin in a sushi restaurant. It was even better than blackfin that I many times ate for sashimi after catching one offshore. Try it...you will like it. Wait... now you are turning into an Asian.. That's not good! Save the bonita for us Asian to eat! :-p |
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Post by carlf on Oct 30, 2023 17:23:06 GMT -5
Always good to try new things! Glad you liked it!
Now I just need to find a free day to go catch a few myself.
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Post by fishsci on Oct 30, 2023 21:15:42 GMT -5
Another suggestion...tonight found recipe for Spanish mackerel nuggets. Not that unusual but worked great. Cut out pin bones and red meat by running knife down midline of each fillet. Cut dorsal (upper) and ventral (lower) loins into 2-inch long pieces. Marinade in combination of milk + sour cream + Tablespoon of cider vinegar = buttermilk substitute for 6 hr. Lightly drip off the buttermilk and coat with well seasoned half flour half cornmeal mixture... Fry at 350 in 1.5 inch of oil until browned and crispy...easier than trying to fry whole or half fillets...ends up with more crispy edges.
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Post by fishsci on Oct 30, 2023 21:19:17 GMT -5
Plus...the "buttermilk" marinade removes any metallic taste. No need to remove skin...it gets crispy.
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Post by carlf on Oct 31, 2023 6:31:01 GMT -5
Here's another one:
Saba Kabayaki
Ingredients
(For 3 people)
200g Saba fish
200 ml Sake
50g Potato starch
50 ml Cooking Oil
100g Kabayaki Sauce (See below)
A little Salt
A little Roasted sesame
STEPS
Cut fish into suitable serving size
Remove fish odors: Sprinkle salt on cut Saba and leave for 10-15 minutes until moisture is released, rinse with Sake and wipe off any remaining water with a paper towel
Cover the whole fish with a thin layer of potato starch (or corn starch)
In a pan of oil, fry both sides of fish until golden
Once the saba is evenly cooked, wipe off excess oil from the pan.
Add Kabayaki sauce and cook until the sauce thickens and coats the fish
Place the fish on a plate, sprinkle some roasted sesame seeds on top
Kabayaki Sauce:
1/2 cup soy sauce
1/2 cup mirin, or Japanese sweet rice wine
1/4 cup sugar
Combine in sauce pan.
Bring to a boil and then simmer over low heat for a few minutes.
Remove from the heat and cool before using.
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Post by fishsci on Oct 31, 2023 9:21:20 GMT -5
Thank you Carlf. We love Japanese food, and that recipe sounds great and not too complicated. I will try it for sure the next time I catch mackerel.
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Post by kingmackerelman on Oct 31, 2023 10:03:18 GMT -5
we always used to take the backbone after filleting the fish and marinate in buttermilk overnight...then next day dredge in flour and deep fry...taste like bone in chicken
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Post by fishsci on Oct 31, 2023 22:39:04 GMT -5
we always used to take the backbone after filleting the fish and marinate in buttermilk overnight...then next day dredge in flour and deep fry...taste like bone in chicken Great idea. No doubt it is a crispy treat. I made me remember that in recent trips up to the panhndle, a lot of seafood restaurants have deep-fried fish backbones on their menue. |
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Post by cabowabo on Nov 1, 2023 10:29:03 GMT -5
Can you eat Bonito and Spanish, like sushi-esq? Yes, off course you can..... but seriously why would you? Is it just for the "experience" or can you really get off on the taste moreso than the 10 other ways it can be prepared.
Unless one could seriously never afford the ability to have sushi from a higher-grade fish. I dont know why someone goes to the length to make sushi or sashimi out of bonito.
Fish, you of all people especially because of how much meat one needs to waste off a bonito to even get it a good enough strap to make suhsi with.
Better off as bait 😈
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Post by tears143 on Nov 1, 2023 19:40:57 GMT -5
Can you eat Bonito and Spanish, like sushi-esq? Yes, off course you can..... but seriously why would you? Is it just for the "experience" or can you really get off on the taste moreso than the 10 other ways it can be prepared. Unless one could seriously never afford the ability to have sushi from a higher-grade fish. I dont know why someone goes to the length to make sushi or sashimi out of bonito. Fish, you of all people especially because of how much meat one needs to waste off a bonito to even get it a good enough strap to make suhsi with. Better off as bait 😈 More for me. Cost per lb... Cost per lb.... Have you try bluerunner sushi? Have you try bonita sushi? Each have it own taste.. |
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Post by fishsci on Nov 1, 2023 21:46:12 GMT -5
Like I tried to explain, the bonito sashimi was every bit as good as most of the higher priced previously frozen yellowfin served at sashimi restaurants. I also agree with Tears that blue runner makes good sashimi. If you want perhaps the best sashimi of all, try fresh pompano. It is much better than the best Pacific yellowtail. Speaking of yellowtail, our Gulf Almaco Jack is right up there with yellowtail, and is considered equivalent in the Pacific. Finally, sashimi -- not sushi is the way to appreciate the differences in taste of fish to be eaten raw. Otherwise you are mostly tasting the other ingredients in the roll or layers
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Post by carlf on Nov 2, 2023 6:24:42 GMT -5
Exactly. Unless you are eating nigiri sushi, you're tasting a combination of flavors that can over power the fish. We generally dont use raw fish for rolls. for rolls, we use steamed or fried shrimp or imitation crab.
We've tried sheepshead, flounder, croaker, pinfish grey snapper, lane snapper, vermillion snapper, red snapper, grunts, porgies, blue runners, bonita and macs as sashimi. All were good.
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Post by tears143 on Nov 2, 2023 13:19:17 GMT -5
Exactly. Unless you are eating nigiri sushi, you're tasting a combination of flavors that can over power the fish. We generally dont use raw fish for rolls. for rolls, we use steamed or fried shrimp or imitation crab. We've tried sheepshead, flounder, croaker, pinfish grey snapper, lane snapper, vermillion snapper, red snapper, grunts, porgies, blue runners, bonita and macs as sashimi. All were good. you need to try threadfin next.  |
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Post by carlf on Nov 2, 2023 13:25:08 GMT -5
Exactly. Unless you are eating nigiri sushi, you're tasting a combination of flavors that can over power the fish. We generally dont use raw fish for rolls. for rolls, we use steamed or fried shrimp or imitation crab. We've tried sheepshead, flounder, croaker, pinfish grey snapper, lane snapper, vermillion snapper, red snapper, grunts, porgies, blue runners, bonita and macs as sashimi. All were good. you need to try threadfin next. Not sure about threadfins but I'm tempted to try some Spanish sardines next time catch some! |
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Post by tears143 on Nov 2, 2023 14:17:12 GMT -5
you need to try threadfin next. Not sure about threadfins but I'm tempted to try some Spanish sardines next time catch some!Those big threadfin are good.. but it takes a little more time processing... |
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Post by fishsci on Nov 2, 2023 18:56:55 GMT -5
I tried Atlantic threadfin herring as pickled herring (first salted, then pickled with vinegar, little sugar, pickling spices). It was pretty good..but not as good as the real thing that uses a much larger herring species that is much oilier (as so many cold-water fish are. I continue to submit that there are almost no fish species that are not good to eat... there is just the lack of understanding of how to properly prepare them. One quick example: Jack crevalle make great ceviche, at least the medium and smaller ones do -- no experience with big ones larger than a couple pounds. Try it (everything) -- and you will probably like it.
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Post by fishsci on Nov 2, 2023 19:05:34 GMT -5
Spanish sardines are an important food fish in the Caribbean and South America. Cubans brought that to t5 Miami area. The cast net them wh5 they are smaller, rub their scales off (easy) cut the heads off then deep fry them until very crispy...amazingly good..especially with a couple cold Modellas...mmmmmmm
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Post by carlf on Nov 2, 2023 20:10:31 GMT -5
Larger jack crevalle have a texture like pork. I've made curry with it a couple of times but wouldn't bother again.
Smaller ones make good fish tacos.
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