On Monday, January 11, 2016 at 4:41:15 PM UTC-10, cibola de oro wrote:
> dsi1 wrote:
> > On Monday, January 11, 2016 at 6:14:12 AM UTC-10, Janet wrote:
> >> In article >,
> >> dsio.com says...
> >>>
> >>> On Friday, January 8, 2016 at 2:04:10 PM UTC-10, Janet wrote:
> >>>> In article >,
> >>>> says...
> >>>>>
> >>>>> On Friday, January 1, 2016 at 2:50:48 PM UTC-10, Paul M. Cook wrote:
> >>>>>> Kitchen Basics is a pretty darned good stock; very rich and dark and
> >>>>>> aromatic. Way better than Swanson's. I made a bean soup last month using
> >>>>>> canned Swanson's and while it was good the stock was pale and watery.
> >>>>>> Trying KB this time and the aroma is so much better even with the same
> >>>>>> recipe.
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>> ---
> >>>>>> This email has been checked for viruses by Avast antivirus software.
> >>>>>> https://www.avast.com/antivirus
> >>>>>
> >>>>> I had some soup stock in a box this morning: Hondashi. One packet in about 6 cups of water and a big gob of miso followed by some small, very cute, cubes of tofu. Salt to taste. It's ridiculously fast, simple and tasty. Breakfast this morning was miso soup, rice, and fried ahi. Not a power breakfast at all but it suits me just fine.
> >>>>
> >>>> I keep a jar of miso paste in the fridge.
> >>>>
> >>>> Finely chop a few green veg, simmer them in a pan with a cup of water
> >>>> and teasp of miso, and minutes later you have a very light fresh
> >>>> bouillon soup. I also use miso in other stocks.
> >>>>
> >>>> Janet UK
> >>>
> >>> A popular dish is grilled butterfish in miso marinade. I used to eat this a lot back when I was a kid. These days, butterfish (black cod) is too expensive but I have heard that it's a good way to prepare other fish.
> >>>
> >>> http://www.food.com/recipe/misoyaki-glazed-salmon-96797
> >>
> >> sounds good, I might try that with fresh mackerel next summer.
> >>
> >> Janet UK
> >
> > I think mackerel would work swell. The great thing about it is that mackerel is pretty cheap. I'll have to try it!
> >
>
> Do you soak yours in vinegar to reduce the oils?

I have not heard of that practice. I like to do the opposite - I add a layer of salt to the fish and let it set for 20 minutes or so then scrape the salt off and grill. This removes some of the water out and firms the flesh. It's the classical, dead-simple, Japanese method of grilling fish called shioyaki i.e., salt-grilled.