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Any tips for good sushi rice? My attempts at sushi have been good, but not amazing, and I can't quite pin down what's missing.
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Jul 18, 2014 19:17
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| # ¿ May 4, 2024 04:08 |
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What is that? A sardine?
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Aug 22, 2014 14:37
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I'm planning to grill some mackerel this weekend. How does one season a grilled fish?
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Aug 22, 2014 21:51
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mindphlux posted:make an oceany puckery brine, and brine your thawed filets for ~15 minutes, or more like 30-45 for a whole mackerel. pat thoroughly dry. rub with oil, grill. sprinkle with sea salt on the grill, if you want - but that's just a finishing touch. standard japanese procedure for broiled salted fish is always brining afaik based on my reading. removes extra fishiness/blood as well as seasoning - makes sense to me. Yup, this was a good way to do it. Aside from not oiling the grill so they stuck like crazy and got kind of charred on the outside, the brining turned out well. The oily mackerel flesh was really forgiving, so they were still delicious on the inside.
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Aug 23, 2014 21:14
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What did it taste like?
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Aug 26, 2014 15:33
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