Today, with the improvement of living standards, people pay more and more attention to food. In recent years, influenced by Japanese food culture, many people gradually like Japanese food. Today I want to introduce saury, one of the most representative ingredients in Japanese cuisine. Its most common cooking method is to roast whole fish with salt, served with white rice, miso soup and radish sauce. The intestines of saury are bitter, but most diners do not remove the intestines, but season the salted saury with soy sauce or lemon juice. They think that the combination of the salty taste of soy sauce or the sour taste of lemon and the bitter taste of the fish itself is the best taste of saury.

In the past, Chinese mainland didn't eat saury, but only occasionally ate it in the Yellow Sea and the coastal areas along the east coast of Shandong. The local people in Jiaodong still like to eat local Spanish mackerel, which has thick meat and various cooking methods. Many people can't tell saury from Spanish mackerel. In fact, there is still a gap in careful comparison.

Stir-fried saury

material

Saury, salt, cumin powder, white wine, lemon.

working methods

1. Wash saury, gut it, and cut several knives on both sides of the fish.

2. Rub a spoonful of white wine and a proper amount of salt on the whole body of the fish and marinate for about ten minutes.

3. Don't touch the pan with a flat bottom. Heat the pan with less oil. Add fish and cumin powder, fry on both sides, sprinkle cumin powder on both sides, and fry until both sides are golden. Squeeze some lemon juice when you eat.

Ningxiang saury

material

Saury, lemon, olive oil, soy sauce, oyster sauce, white vinegar, salt, cumin powder.

working methods

1. After the saury is thawed, remove the gills, internal organs and black soft film, dry the fish with kitchen paper, and punch four flower knives on both sides of the fish, so that it is easy to taste when pickled.

2. Peel and shred ginger, take a small bowl and mix it with olive oil, soy sauce, oyster sauce, white vinegar and salt to make a marinade.

3. Put the saury on the tin foil brushed with a small amount of olive oil, brush a proper amount of marinade on one side of the fish, and then put the ginger into the saury's stomach. If there is any ginger left, put it under the saury. Brush a proper amount of marinade on the other side of saury.

4. After pickling for 30 minutes, sprinkle a proper amount of cumin powder, then put the saury in the middle and lower layer of the preheated oven, bake at 220 degrees 15 minutes, take it out and turn it over once.

5. Take out the saury after baking, squeeze a proper amount of lemon juice, and the remaining half lemon can be decorated. Cut the lemon into sectors and put it on the saury.

La saury

material

Saury, salt, black pepper, white wine, dried starch, soy sauce, ginger, garlic, pepper, balsamic vinegar, bean paste, sugar and dried pepper.

working methods

1. Wash saury and cut into 3 sections. Add white wine, salt and black pepper and marinate for a while.

2. Pat the salted saury with a little dry starch, fry it in a pot until both sides are golden, and take it out for use.

3. Mash garlic, slice ginger and cut pepper into small pieces. When the bean paste is ready, it is fried, and the pepper is served separately.

4. Take the hot oil out of the pan, first add the pepper and stir-fry until fragrant, then add the wok material and stir-fry the red oil, add the saury and sauce, and simmer for 10 minute, then cover tightly and add some juice.

In Japan, saury is not eviscerated. It has no stomach and short intestines. When eating fish, first put your head aside, insert chopsticks along the back ridge, separate the fish from the big bones, and you can see the internal organs. Some people say that the taste of fish intestines and fish fat is the essence of saury. Fish brisket is sweet, but fish intestines are bitter and sweet. A salt-baked saury with radish paste and sake, mixed with fish and wine, fascinated countless people.