Re: It's Early, But Will You Have for Dinner Tonight, Thursday, 11/14/2024?

On Wed, 20 Nov 2024, dsi1 wrote:

On Mon, 18 Nov 2024 19:55:00 +0000, Coogan's Bluff wrote:
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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
>

Looks good!
Todays lunch for me will be my famous "Elvis oatmeal", consisting of oatmeal, bananas, peanutbutter, pinch of salt and som chicpea flour. The chicpea flour is just there for some extra protein, so I'm training.