![]() The blue fish seemed very pleased with these ideas. The second is salt encrusted shiogama baking. The first I already mentioned and I told the blue fish that you will be Yuan-yaki grilled. During the usual scaling, cleaning and filleting of the blue fish in my kitchen, the idea of cooking it using two distinctive Japanese preparation methods jumped into my mind. ![]() And I wanted to say to everyone, “Blue fish season is here!” The whole fish I purchased weighed over two pounds. Recently I bought a locally caught blue fish from our farmers’ market fish monger, Blue Moon (best in he area!!). Well, that’s how I cooked, for me, ‘foreign’ blue fish in my kitchen until now. I have eaten blue fish many times since my first cooking try and it is always sautéed in cooking oil or butter in the skillet and has been a bit disappointing. I was expecting blue fish to display the similar rich, oily and heavenly delicious flavor that is typically found in other “oily” fish such as mackerel (saba), sardine (iwashi), Pacific pike (sannma) and herring (nishin). Here you see the photos in which fish was prepared in ‘Yuan-yaki’ grilling and takikomi gohan.īlue fish from the Atlantic waters was a bit of a disappointing “oily” fish when I first encountered it in New York City more than a decade ago and remained so until my recent cooking discovery. See my Instagram Yuan-yaki grilling video. The ‘ Yuan-yaki’ grilling method is timeless. The fish shines in the traditional Yuan-yaki style of grilling producing a dish that is moist, juicy and flavorful. ![]() No to olive oil or any other cooking oil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |