In Japan, there is a strong term "Xun". Its exposure has almost contributed to the packaging of various food packaging bags in the supermarket. Whenever there is a new listing of ingredients in the season, there will be a big "Ten" on the packaging. The meaning is to eat the corresponding food for the corresponding season. Unfortunately, the saury can't enjoy this kind of welfare propaganda because they are always stacked in large boxes and sold without any packaging. Waiting for them are simple plastic bags and ice cubes that depend on them. In the eyes of the saury, I saw a sense of helplessness in the sky~~~ But even if it is, I will not be soft, because the cheapest fish in Japan is saury (a 98 yen, The price of a bottle of water is still low, so I can eat two at a time.~~ I like the saury, the fish fat is rich, the body is tender, and it is very easy to roast.
Come to a family photo
1 Saury does not need to remove the internal organs, rinse it and use kitchen paper to absorb the surface moisture. Sprinkle a little salt for 15 minutes. Some people like to make a few knives on the fish when they are pickled, but I don't like it. If you cut a knife, the fish fat will slip away when you roast. If you feel poked to get visceral when you eat, you can also remove it. Baked saury in Japan, the traditional practice is with entrails baked, the internal organs also have its flavor, that is, bitter and sweet.
The practice of saury is simple, but the treatment of radish puree takes a little time. The radish is peeled off and the skin is rubbed into mud. The rubbed radish has a lot of water and squeezes 2/3 of the water.
The saury is placed in the oven, and the front and back sides are baked for about 5 minutes with medium heat. Without the oil, the saury itself is rich in oil. I really want to roast in the wild. Like in the movie, I use a branch to bake it. When I have baked it, I will hold it directly with my hand. It looks like it will feel more ~ (Oven, 200 degrees for 20 minutes).
It can be enjoyed with sauerkraut and radish puree with soy sauce. Cranberry and radish puree are standard for grilled saury. If you are missing, you will feel imperfect. If you are not perfect, you will not love it. That is to say, I am actually a pen. Without kumquat, you can use lemon instead.
About the plate: The saury is usually served with a long dish, a long dish only holds a fish. The fish head is on the left, the fish belly is facing the eater, and the fish back is outside.
The fish is very tender. The viscera is on the side of the fishbone, and the meat on the belly of the fish is thin. If the chopsticks are deep, they will poke the internal organs. Students who do not eat the internal organs can use the chopsticks to gently scrape the meat of the fish belly. The saury has a lot of thorns, but it is very soft, too lazy to pick the thorns and even the meat is thorny.