Spanish Mackerel Sushi - Sushi Everyday
Interesting read on mackerels for sushi.
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Spanish Mackerel Sushi - Sushi Everyday
Interesting read on mackerels for sushi.
Using Atlantic macs (scomber scombrus) as pet food seems like a terrific waste. They're an excellent eating fish even if they are smaller than the average Spanish.
this part sure was...Quote:
Originally Posted by Nimakdm
http://sushieveryday.com/wp-content/...kerel-Fish.jpgQuote:
If you read my post on the Importance of Bleeding Fish, you’ll know why it’s a big deal. In the photo below, the fish on the bottom wasn’t bled. Notice the fillet is slightly darker and has some blood spots as opposed to the top fillet. The taste and presentation are greatly improved by bleeding your catch as soon as it is caught.
We always vinegar cure it, I have not tried it uncured. Cured is the traditional Japanese way and my wife insists on it!Quote:
Originally Posted by Nimakdm
BTW, how he shows its served, its more accurately called sashimi, since there is no sushi (vinegar rice).
It is normally served cured and then sliced as nigiri or as pressed sushi. We normally do pressed sushi.
Also, he got the name wrong, king mac is sawara. Spanish and other similar smaller mackerel are saba.
I agree. Most mackerel (saba) sushi you get in the US is cured Atlantic mackerel or chub mackerel. Good stuff if its handled and prepared properly.Quote:
Originally Posted by fordguy
In Europe, smoked Atlantic mackerel is very popular.