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

On Wed, 20 Nov 2024 15:38:44 +0000, Coogan's Bluff wrote:
 

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:
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dsi1 wrote:

On Mon, 18 Nov 2024 19:03:39 +0000, Bruce wrote:
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On Mon, 18 Nov 2024 18:29:23 +0000, dsi100@yahoo.com (dsi1) wrote:
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On Mon, 18 Nov 2024 15:15:05 +0000, Dave Smith wrote:
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On 2024-11-18 10:02 a.m., jmcquown wrote:

On 11/18/2024 9:16 AM, Dave Smith wrote:

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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.
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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.
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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.

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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.
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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.
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https://photos.app.goo.gl/NhzbDW1ersHKpoAi7

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Maybe part of the disagreement about mackerel comes from the
different
types.
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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> >
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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> >
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One of those cutlets is bigger than the entire Atlantic fish I was
used to.

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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.
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https://www.japanesecooking101.com/saba-shioyaki-recipe-grilled-mackerel/ >
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A commendably brief recipe - typically I've seen it soaked in white
vinegar first to release some of the oils.
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https://www.youtube.com/shorts/rSp6dp90QXI?feature=share

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That's saba sushi. I've never had that. I'll be on the lookout for it.
Thanks.

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You're welcome.
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It looks really hearty - nice thick fillet and lots of rice.

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

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It's all very raw!

 Eating raw fish can't be very good for you - or can it? I'm doing a long
term trial to find out the answer. The answer might be just around the
corner.