On 2/6/2018 9:51 PM, dsi1 wrote:
> On Tuesday, February 6, 2018 at 9:15:32 AM UTC-10, casa de suspiros wrote:
>> On 2/6/2018 11:48 AM, dsi1 wrote:
>>> On Tuesday, February 6, 2018 at 8:11:04 AM UTC-10, casa de suspiros wrote:
>>>>
>>>> That has to be one of the most beautiful preparations I have seen. I
>>>> love the gif. of the meat flaking away to chopsticks.
>>>>
>>>> I am finding it amusing that the 'Chilean' sea bass we get as Costco is
>>>> really an Australian import.
>>>>
>>>> And what the heck happened to monkfish?
>>>>
>>>> It seems to have been years since any supermarket had them and for a
>>>> time in the late 80s-early 90s they were ubiquitous.
>>>>
>>>> Were they ever popular on your rock?
>>>
>>> Chilean sea bass is a good, solid, name. It's a lot better than Patagonian toothfish. I don't recall monkfish being around here. It's probably good stuff but we must be afraid of ugly fish.
>>>
>>
>> I admit that the whole lantern thing is disturbing on many levels.
>>
>> Then again I have had the freakish bad luck to pull up a Moray eel when
>> reef fishing.
>>
>> The skipper sliced my line before that dog-toothed big snakey arm sized
>> thing ever got across the gunwhale.
>>
>>> Misoyaki butterfish is wonderful stuff but I can't say how people on the mainland will like the sweet preparation as we do it. This one would be better. Forget about using the soybean lees. I've never seen the stuff and you don't need it.
>>>
>>> https://www.youtube.com/watch?v=BeEgfxjc6k0
>>>
>>
>> I have not found a need to brine Chilean sea bass yet, but next time I will.
>>
>> That's a very skilled preparation by Andrew, tnx!
>
> I've never heard of brining fish. OTOH, I do salt fish before frying. It's a classic Japanese technique of salt grilling fish and dead simple. Shioyaki. The fish is heavily salted and allowed to sit for 20 minutes. This removes water and firms up the flesh. The salt is wiped off the fish with paper towels and then grilled.
>
> https://www.justasdelish.com/grilled...saba-shioyaki/
>


I have seen this technique and it does work well!

One other thing we've done with mackerel is to briefly soak it in white
vinegar to release some of the oils.

Fresh mackerel is /very/ oily, which means heart healthy too, but also
strong tasting.