"Terrorist Killer" > wrote in message
...
> 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.
>
> Thanks in advance

Spanish Mackeral (as with all mackerel) should be put on ice right after
catching it if you intend to eat it raw.
Cleaning is the same as any fish, reduce it to two filets. Remove small
bones by feeling with your fingertips of your left
hand while pulling ay bones with tweezers in your right hand. Get a grip on
a bone then wiggle. The flesh is fairly
soft and it will come right out. Remove skin. Slice to proper size.
In truth Spanish Mackerel is ot one of my top sushi fish but i find it OK.
More often than not I use it for cooked Japanese dishes ike Miso yaki
(grilled with a miso/mirin
mixture) or even Nanban zuke (deep fried then drenched in vinegar with
onions).
It's a tasty enough fish that I'm rather surprised people in your area throw
them away.
M