Japanese semi-dried horse mackerel
This is a traditional Japanese way of eating fish.
The loss of water increases the flavour of the fish and is very tasty.
Japanese semi-dried horse mackerel
This is a traditional Japanese way of eating fish.
The loss of water increases the flavour of the fish and is very tasty.
Open in Cookpad AppSteps
- 1
Cut open the belly and remove the guts and gills. There are blood vessels along the backbone, so cut them open and wash them well.
Cut open with a knife from the belly side along the bone.
Split the head with a knife a little to the side from the middle of the head.
- 2
Soak the fish in water with 10% salt for 1 hour.
- 3
Dry the fish on a net in an airy, shady place.
Dry until the surface is no longer sticky, then it's done!
Drying time depends on the weather, but the fish will be ready for 3-12 hours.
- 4
Wrap in plastic wrap and store in the fridge for up to 1-2 weeks.
- 5
Grill and enjoy!!!
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