Horse mackerel to the Japanese – 55000 Recipes. Passion for food


Japanese horse mackerel

Long labeled a “poor” fish, horse mackerel has taken over kitchens thanks to its taste and the health benefits of this blue fish.


  • 1 teaspoon wasabi
  • 50 ml soy sauce
  • 200 ml of rice vinegar
  • 500 g coarse sea salt
  • 1 teaspoon wasabi
  • 2 big jacks
  • 1 daikon turnip


  1. Ask the fish producer to remove the groin of the horse mackerel and to remove the small strip of thorns that they have in the center, this way you will get four fillets of each horse mackerel.
  2. Place a layer of salt on a tray and spread the horse mackerel on it, cover with the remaining salt.
  3. Leave in salting for about 20 minutes. This will make the meat of the fish smoother.
  4. Remove from the salt and clean well under running water, carefully removing the skin from the fish, pressing lightly with a knife and pulling. Most of the fine black and silver leather should remain.
  5. Put the fillets to marinate in rice vinegar, reduced with 100 ml of water, for 20 minutes.
  6. Drain, pat dry with kitchen paper and cut across на cm strips.
  7. Arrange on the plate, forming a fan. Serve with soy sauce, wasabi and grated radish.


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