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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: It's Early, But Will You Have for Dinner Tonight, Thursday,
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Date: Wed, 20 Nov 2024 03:40:16 +0000
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On Mon, 18 Nov 2024 19:55:00 +0000, Coogan's Bluff wrote:

> dsi1 wrote:
>> On Mon, 18 Nov 2024 19:38:06 +0000, Coogan's Bluff wrote:
>>
>>> dsi1 wrote:
>>>> On Mon, 18 Nov 2024 19:03:39 +0000, Bruce wrote:
>>>>
>>>>> On Mon, 18 Nov 2024 18:29:23 +0000, dsi100@yahoo.com (dsi1) wrote:
>>>>>
>>>>>> On Mon, 18 Nov 2024 15:15:05 +0000, Dave Smith wrote:
>>>>>>
>>>>>>> On 2024-11-18 10:02 a.m., jmcquown wrote:
>>>>>>>> On 11/18/2024 9:16 AM, Dave Smith wrote:
>>>>>>>
>>>>>>>>> I can't imagine canned mackerel would be anything but nasty. When I
>>>>>>>>> was training dolphins and sea lions I started my day by thawing and
>>>>>>>>> chopping up hundreds of pounds of mackerel.  I never did like the
>>>>>>>>> smell.
>>>>>>>>>
>>>>>>>> You know I like to cook and eat a fair variety of mild fish.
>>>>>>>> Mackerel
>>>>>>>> was never on my radar.  It's an oily fish.  I prefer light, flaky
>>>>>>>> white
>>>>>>>> fish.  I don't even care for salmon fillets, yet oddly enough I like
>>>>>>>> salmon patties made from canned salmon.
>>>>>>>>
>>>>>>>
>>>>>>> My wife once bought mackerel steaks.  I was not looking forward to
>>>>>>> them
>>>>>>> but cooked up and served with a lemon and caper butter sauce it
>>>>>>> wasn't
>>>>>>> as bad as I had expected.
>>>>>>
>>>>>> When we were living in San Bruno, I would always order grilled
>>>>>> mackerel
>>>>>> at the Japanese restaurant down the El Camino Real. It's a classic
>>>>>> Japanese dish,. Those were wonderful days.
>>>>>>
>>>>>> These days, I'd just make it myself. As an added bonus, it's a cheap
>>>>>> fish. The main problem with broiling mackerel like I do is that your
>>>>>> house is going to smell like fish for a few days.
>>>>>>
>>>>>> https://photos.app.goo.gl/NhzbDW1ersHKpoAi7
>>>>>
>>>>> Maybe part of the disagreement about mackerel comes from the different
>>>>> types.
>>>>>
>>>>> To me, in the Netherlands, this used to be fresh (Atlantic) mackerel:
>>>>> <https://www.palingonline.nl/Portals/0/Entity/138/Images/verse%20makreel%2012.jpg.ir?height=550&width=652&mode=crop&scale=both>
>>>>>
>>>>>
>>>>>
>>>>> In Australia, I only see this type of fresh ("Spanish") mackerel:
>>>>> <https://capalaba.aussieseafoodhouse.com.au/wp-content/uploads/sites/8/2017/03/Mackerel-002-6x6-1.jpg>
>>>>>
>>>>>
>>>>>
>>>>> One of those cutlets is bigger than the entire Atlantic fish I was
>>>>> used to.
>>>>
>>>> It's called "Japanese mackerel" around these waters - I guess. Fish it
>>>> seems, can be called anything. The fish is used for cat food but the
>>>> Japanese and I think it's a grand old fish. My guess is that it's highly
>>>> sustainable. That's a good thing.
>>>>
>>>> https://www.japanesecooking101.com/saba-shioyaki-recipe-grilled-mackerel/
>>>>
>>>
>>> A commendably brief recipe - typically I've seen it soaked in white
>>> vinegar first to release some of the oils.
>>>
>>> https://www.youtube.com/shorts/rSp6dp90QXI?feature=share
>>
>> That's saba sushi. I've never had that. I'll be on the lookout for it.
>> Thanks.
>
> You're welcome.
>
> It looks really hearty - nice thick fillet and lots of rice.

Lunch today was more raw fish. It's so good that it's hard to believe
that it's not going to kill us sooner or later. Oh well, what a way to
go.

https://photos.app.goo.gl/smjYMZj4FfXHuoCX6