Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, methods for pre-cutting salt-grilled pacific saury. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine. It's usually salted and grilled whole and If you can grill sanma over charcoal, the smokiness adds another layer of flavor to the dish. However, I like using my oven toaster to grill my fish because.
Methods for Pre-Cutting Salt-Grilled Pacific Saury is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Methods for Pre-Cutting Salt-Grilled Pacific Saury is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have methods for pre-cutting salt-grilled pacific saury using 2 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Methods for Pre-Cutting Salt-Grilled Pacific Saury:
- Take 1 as much as you need Pacific saury
- Prepare 1 Gourmet salt
The Pacific saury (Cololabis saira) is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike. It is known as sanma (さんま / サンマ / 秋刀魚) and saira (さいら / サイラ /佐伊羅) in Japanese, kkongchi (꽁치). Pacific saury are harvested as food fish in the western Pacific Ocean, with Japan as the major market, and as bait fish elsewhere in the Pacific.
Steps to make Methods for Pre-Cutting Salt-Grilled Pacific Saury:
- Method 1: Make a deep cut straight down the transverse muscle on both sides of the fish; (the cut should be deep enough that the knife reaches the bone). Sprinkle with salt, then grill.
- Method 2: A healthy method for eating Pacific saury: Cut as instructed in Step 1, then make 3-4 cuts vertically as shown in the photo (on both sides). Sprinkle with salt, then grill.
- When using Method 2 on grills that require you to turn over the fish, although it may be tricky, they should turn out looking nicely as shown in the photo.
- If you're worried, use a spatula or similar utensil to flip them over while supporting the bottom.
- Since there are many cuts when prepared by Method 2, the fat will cook out, so if you prefer a fatty taste, I recommend using Method 1.
- Even using Method 1, the meat will roll right off to the top and bottom of the cut.
- Caution: When cutting vertically in Method 2, it's best to gut the fish first. Even if you're going with Method 1, you should remove the entrails first before grilling, if you're not the biggest fan of the taste that comes out of them.
- For grills that require the fish to be turned over, heat the grill before placing the fish on it to prevent the skin from sticking to it. It also helps to brush on vinegar or oil.
- Addendum: I grilled the fish on top of a sheet of aluminium foil in a frying pan and it turned out beautifully.
- Blot away the excess oil with a paper towel to remove the stickiness. By cutting off the heads, the fish should fit into a regular-sized frying pan.
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