Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking for
one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when we
get it."
--John Steinbeck

"Danny" wrote:
Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking
for one that uses marinated or pickeled mackeral

There's an excellent salt-pickled Mackeral Sushi recipe in "The Book of
Japanese Cooking." by Emi Kazuko, p. 20.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Danny wrote:
Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking for
one that uses marinated or pickeled mackeral

Aberaca-blech!!! Don't use pickled mackerel and then re-pickle it for sushi.
Best bet is to buy a piece of saba from an Asian market, if you have one near
you. The sell vac-sealed filets of mackerel that are already seasoned.. slice
and serve.

--
Dan

"Danny" wrote in message
...
Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking
for
one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when we
get it."
--John Steinbeck


Do you have access to fresh mackerel? By fresh I mean you caught it
yourself, or someone you
know caught it and it has been kept it on ice. Mackerel starts losing it's
freshness quickly
and no stores sell Mackerel that is fresh enough to use to make Shimesaba
(marinated mackerel).
Non-fresh mackerel canb cause allergic reactions, which is why even Japanese
stores that sell plenty
of other sashimi/sushi fish don't sell mackerel for raw consumption.
But they do usually sell marinated Shimesaba in packages. If you do actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi

Musashi wrote:
"Danny" wrote in message
...

Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking

for

one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when we
get it."
--John Steinbeck



Do you have access to fresh mackerel? By fresh I mean you caught it
yourself, or someone you
know caught it and it has been kept it on ice. Mackerel starts losing it's
freshness quickly
and no stores sell Mackerel that is fresh enough to use to make Shimesaba
(marinated mackerel).
Non-fresh mackerel canb cause allergic reactions, which is why even Japanese
stores that sell plenty
of other sashimi/sushi fish don't sell mackerel for raw consumption.
But they do usually sell marinated Shimesaba in packages. If you do actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi


I still have the recipe you gave me last September for Shimesaba which I
highly recommend - easy and as good as you'll get. If it's easier for
you, M., I could repost it here (didn't want to step on your prerogative
by re-posting without asking.)

--
- George
"... are you going to finish that?"

"George" wrote in message
...
Musashi wrote:
"Danny" wrote in message
...

Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking

for

one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when
we
get it."
--John Steinbeck



Do you have access to fresh mackerel? By fresh I mean you caught it
yourself, or someone you
know caught it and it has been kept it on ice. Mackerel starts losing
it's
freshness quickly
and no stores sell Mackerel that is fresh enough to use to make
Shimesaba
(marinated mackerel).
Non-fresh mackerel canb cause allergic reactions, which is why even
Japanese
stores that sell plenty
of other sashimi/sushi fish don't sell mackerel for raw consumption.
But they do usually sell marinated Shimesaba in packages. If you do
actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi


I still have the recipe you gave me last September for Shimesaba which I
highly recommend - easy and as good as you'll get. If it's easier for
you, M., I could repost it here (didn't want to step on your prerogative
by re-posting without asking.)


Thanks George, it would save me time if you could post it.
I just had to give the preliminary warning first about working with
mackerel.
M

Yes, Mackerel are currently running locally, would like to make use of what
I catch in a couple of weeks

"Musashi" wrote in message
m...

"Danny" wrote in message
...
Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking
for
one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when
we
get it."
--John Steinbeck


Do you have access to fresh mackerel? By fresh I mean you caught it
yourself, or someone you
know caught it and it has been kept it on ice. Mackerel starts losing it's
freshness quickly
and no stores sell Mackerel that is fresh enough to use to make Shimesaba
(marinated mackerel).
Non-fresh mackerel canb cause allergic reactions, which is why even
Japanese
stores that sell plenty
of other sashimi/sushi fish don't sell mackerel for raw consumption.
But they do usually sell marinated Shimesaba in packages. If you do
actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi

"Danny" wrote in message
...
Yes, Mackerel are currently running locally, would like to make use of
what
I catch in a couple of weeks


OK. George will post the recipe I gave him some time back.
I usually make my own Shimesaba every winter.
What is your region? In the New York area the party boats are already
going out for mackerel from Sheepshead Bay.

M

M,
You hit it on the head, except I usually run down to Belmar or Pt
Pleasant NJ Jersey to get them, but Sheepshead would be a shorter
run..thanks !!!!

Cheers

dan
"Musashi" wrote in message
t...

"Danny" wrote in message
...
Yes, Mackerel are currently running locally, would like to make use of
what
I catch in a couple of weeks


OK. George will post the recipe I gave him some time back.
I usually make my own Shimesaba every winter.
What is your region? In the New York area the party boats are already
going out for mackerel from Sheepshead Bay.

M

Musashi wrote:
"George" wrote in message
...

Musashi wrote:

"Danny" wrote in message
...


Folks,
Can anyone provide a good mackerel sushi reciepe? I'm looking

for


one that uses marinated or pickeled mackeral

Cheers

dan

--
"We spend all our time searching for security, and then we hate it when

we

get it."
--John Steinbeck



Do you have access to fresh mackerel? By fresh I mean you caught it
yourself, or someone you
know caught it and it has been kept it on ice. Mackerel starts losing

it's

freshness quickly
and no stores sell Mackerel that is fresh enough to use to make

Shimesaba

(marinated mackerel).
Non-fresh mackerel canb cause allergic reactions, which is why even

Japanese

stores that sell plenty
of other sashimi/sushi fish don't sell mackerel for raw consumption.
But they do usually sell marinated Shimesaba in packages. If you do

actually

have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi



I still have the recipe you gave me last September for Shimesaba which I
highly recommend - easy and as good as you'll get. If it's easier for
you, M., I could repost it here (didn't want to step on your prerogative
by re-posting without asking.)



Thanks George, it would save me time if you could post it.
I just had to give the preliminary warning first about working with
mackerel.
M


Okay then, here it is.


1. Make two filets (rib bones remain in but rub out the black lining in
stomach area.
2. Rub small amount of vinegar on the skin only, wait 20 seconds, then peel
off the outer skin layer.
2. Sprinkle salt over the filets generously, both sides and rest 30 minutes.
3. Rise the salt off using vinegar.
4. Soak the filets in fresh vinegar for 1 hour.
5. Remove and take out the rib bones with tweezers.
6. Slice away.

Musashi

oops..forgot to mention when soaking in vinegar (4), put in a piece of
konbu.

M

Enjoy ;-)


--
- George
"... are you going to finish that?"

Danny wrote:
M,
You hit it on the head, except I usually run down to Belmar or Pt
Pleasant NJ Jersey to get them, but Sheepshead would be a shorter
run..thanks !!!!

Cheers

dan
"Musashi" wrote in message
t...

"Danny" wrote in message
...

Yes, Mackerel are currently running locally, would like to make use of

what

I catch in a couple of weeks


OK. George will post the recipe I gave him some time back.
I usually make my own Shimesaba every winter.
What is your region? In the New York area the party boats are already
going out for mackerel from Sheepshead Bay.

M





Hi Dan, we catch our mackerel here in Maine throughout the summer as
early as July with our colder waters.

I used to live in Bloomfield and visit with relatives in Belmar. I
remember the wash tubs of Blues my Uncle used to catch along with the
huge eels he caught in the Shark R.

--
- George
"... are you going to finish that?"

George wrote:

Danny wrote:

M,
You hit it on the head, except I usually run down to Belmar or
Pt Pleasant NJ Jersey to get them, but Sheepshead would be a shorter
run..thanks !!!!

Cheers

dan
"Musashi" wrote in message
t...

"Danny" wrote in message
...

Yes, Mackerel are currently running locally, would like to make use of


what

I catch in a couple of weeks


OK. George will post the recipe I gave him some time back.
I usually make my own Shimesaba every winter.
What is your region? In the New York area the party boats are already
going out for mackerel from Sheepshead Bay.

M





Hi Dan, we catch our mackerel here in Maine throughout the summer as
early as July with our colder waters.

Hmmm, when do you think the macks hit the N. Shore MA? I would love to
catch some for sushi and bait (for stripers).

--
Dan

Dan Logcher wrote:
George wrote:

Danny wrote:

M,
You hit it on the head, except I usually run down to Belmar or
Pt Pleasant NJ Jersey to get them, but Sheepshead would be a shorter
run..thanks !!!!

Cheers

dan
"Musashi" wrote in message
t...

"Danny" wrote in message
...

Yes, Mackerel are currently running locally, would like to make use of



what

I catch in a couple of weeks


OK. George will post the recipe I gave him some time back.
I usually make my own Shimesaba every winter.
What is your region? In the New York area the party boats are already
going out for mackerel from Sheepshead Bay.

M





Hi Dan, we catch our mackerel here in Maine throughout the summer as
early as July with our colder waters.


Hmmm, when do you think the macks hit the N. Shore MA? I would love to
catch some for sushi and bait (for stripers).

Hard to tell Dan. But if they're in around New York now and they
migrate, I would think you could hit them in the early spring and then
again in the fall sometime in MA. Best I can do. Check out this url, but
call the charter boats in your area especially if your going after
stripers - they would know.
http://www.fishbase.org/Summary/Spec...ary.php?id=118

--
- George
"... are you going to finish that?"

On Mon, 30 Jan 2006 03:44:17 GMT, "Musashi"
wrote:

But they do usually sell marinated Shimesaba in packages. If you do actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi

I live near the coast of northeast Florida. Near Jacksonville. Can
other fish be prepared like the Mackerel? Why is Mackerel used this
way instead of like other sashimi and just eaten raw? I can get lots
of fresh fish from the fishing boats that come in. What's the best I
could look for? I simply love sushi of almost all kinds. I love all of
the fish. The tenicled creatures are too chewy for me and I dont'
really like their flavor. The molusks don't taste good to my either. I
do love eel on the rice balls with the gravy stuff on them.

But the fish is my absolute favorite. I like the rolls inbetween the
bites of sashimi on the rice balls, (I don't remember what they're
called).

"LivinGoodAndLovinIt" wrote in message
news
On Mon, 30 Jan 2006 03:44:17 GMT, "Musashi"
wrote:

But they do usually sell marinated Shimesaba in packages. If you do
actually
have access to fresh
mackerel, I'll be happy to give you a recipe.

Musashi

I live near the coast of northeast Florida. Near Jacksonville. Can
other fish be prepared like the Mackerel?

Yes, but won't be exactly the same.

Why is Mackerel used this way instead of like other sashimi and just eaten
raw?

Because fish very high in fat spoil quickly, and in the case of Mackerel the
spoilage
creates histimine that can cause mild to severe allergic reaction. This is
called scromboid
poisoning. In the days before refrigeration, mackerel was salted and
marinated and used
in oshi-zushi (pressed sushi) well before it became used for edomae
nigirizushi, which
what we call "sushi" today. The ability to eat fresh raw mackerel was, and
still is limited to
the local areas where the fish are harvested.

I can get lots of fresh fish from the fishing boats that come in. What's
the best I
could look for?

If you're based in Jacksonville, I'd try to get my hands on AJ "Amberjack".
(Kanpachi)
For Shiromi, Red Snapper, any of the groupers, and snook.These I have all
tried as sashimi.
Do you have Black Sea Bass that far south? If so, they are also good. Fluke
(summer flounder)
of course is very good.
Others I have not tried raw but suspect they would be good are Yellowtail
Snapper
and Hogfish (hog snapper).

M