Terrorist Killer wrote:
> On Tue, 13 Mar 2007 22:13:55 -0500, Dan Logcher
> > wrote:
>
>
>>>Sawara; I've forgotten, what is that?
>>
>>Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
>>and color than aji, and has a texture closer to hirame.
>
>
> I didn't know that Spanish Mackerel could be eaten as sushi. Spanish
> Macks are very common here where I fish. I avoid them because of all
> the bones. How would I clean one of those for sushi? They are only
> here during one part of the year. November if I remember correctly.
> I'm told that most people here just kill the fish and throw it back in
> so that it won't take bait again.
>
> I'd love to hear more about this fish as sushi. Especially how to
> properly clean it for sushi.

What a shame! I understand they are good to eat cooked as well.
I'm sorry, I don't know how to clean them, but I'm sure the usual
small boney fish system works.

I can get them from a Japanese market from time to time.. but I have
never tried preparing it myself.

--
Dan