Japanese Salt Roasted Autumn Saury


Japanese Salt Roasted Autumn Saury

Autumn knife, a migratory fish only growing in the North Pacific Ocean, is found in the Sea of Japan, Alaska, Bering and other sea areas. Its slender body is like a knife, which is abundant in autumn, so it is named Autumn knife. They swam in the South Pacific in August, appeared in Japan in October, and in Idouchong in December. They arrived in Okinawa and Kumano Beach in March next year. Because it has been living in the deep sea, its meat is delicious, nutritious, high-quality autumn knife yellow tail fin is the symbol of its fat beauty. In Japan, the saury is not only a delicacy in the tray, but also a kind of sentimental life. In the writer Sato Izuos works, the saury represents his hopeless love. "Sad autumn wind, if you have feelings, please tell them that there is a man eating dinner alone, saury makes his mind confused..." In director Erlang Ozus film "The Smell of Autumn Saury", the sadness for the deceased mother is placed: "Spring blooms in the clear sky, cherry blossoms blossom brilliantly. A person stays here, I just feel confused, think of the taste of saury. The fragmented cherry blossoms are like rags. Sake has the bitterness of Coptis chinensis. In Southeast Asia, saury is widely loved by diners. It is fat and tastes mellow. It is very suitable for raw food or roasting. Roasted saury on charcoal fire is the most famous way to eat. It has rich aroma of fish, slightly bitter viscera, a sip of sake, and a fine taste. Then it feels three-fragrant, three-fresh, half-fishy, half-sweet and three-point aftertaste. After the loss of fish freshness, the bitterness gradually comes out. Perhaps it is like the end of the story, giving me joy and some regret. Today, the Japanese salted baked saury recommended by Bowl Junior Two inherits the traditional seasoning method and uses the popular oven to bake it so that the surface of the fish can be heated and condensed quickly to ensure that the interior retains more abundant juice. Then add carrot paste, or use sour orange, lemon juice to flavor, so that the fish has a more layered sense, crisp entrance, chewing sweet, delicate and long, sour and sweet aftertaste. What are you waiting for? Serve the dishes.

Food Material List

  • 1 Fresh saury 3 article
  • 2 lemon 1

Operational steps

  • 1 Cut the lemon in half and squeeze the lemon juice into a bowl.
  • 2 Wash the swordfish, apply salt and lemon juice evenly to the whole body, apply pepper evenly to the abdomen of the fish, marinate for 10 minutes and wipe the excess water off the fish body.
  • 3 Remove the oven pan, select the "up and down" heating mode, set 190 C, set a time of 14 minutes, oven preheating;
  • 4 Spread tin paper on the baking tray, brush salad oil on the tin paper, and evenly brush salad oil on both sides of the saury, and place it on the baking tray.
  • 5 After the oven is preheated, put the fish in the middle of the oven.
  • 6 When baking half time (about 7 minutes), take out the baking tray, brush the fish body with oil, and turn over to continue baking until the end.

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Healthcare food category

Poultry, Burst, Sour and hot, Refreshing, Baking, Meat 1, Cook, Fresh, Cake, Light, Steam, Kindergarten recipes, Sweet, Northeast Cuisine 1


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