Salt-baked saury originated in the late-night canteen

Published May 8, 2023 at 09:50am ET

Since the last article on "Salt-baked Squid Musk Sharing", I saw a baked autumn knife fish that I took last year on my hand. I didnt know the beans and fruits at that time, so I sent it to my friends by Wechat circle. Because there are steps and diagrams, I just wanted to share it. Its mainly the oven method on the internet. Many students have no equipment, and its time-consuming and laborious. Others are all. In the last article, I introduced the barbecue net of the late-night canteen. Here I lazily pasted it. In the Japanese drama, a mysterious Uncle Scar opened a night club from 24 oclock to 7 a.m., which attracted a group of people who lived at night. Everyone here has stories, and no matter sad or painful or sweet happiness, will be touched by uncles super simple delicacies and be relieved. Because of the cultural dietary habits, there is basically a barn below the gas stove in Japanese homes. We have no courtyard but a building. It is impossible to roast Japanese food with kebabs at home. It is impossible to make a fire in the kitchen, but we also want to eat the taste of the charcoal fire. Look for it. First of all, Lotte is available and the price is not expensive, but the freight and waiting are torturing. Later, it was transferred to X Bao, 50 oceans can not be taken. Saury, dried overnight, chicken kebab, everything goes.

Food Material List

1 Saury 2 article

Operational steps

1 Swordfish is washed clean. I bought it fresh and iced. I havent tried to freeze it.
2 In the head cut into the middle part, the bottom is also oblique cut, and then put the fish on the cutting board, hold the fish head around shake several times, and then pull out the whole stomach.
3 If, of course, an old gourmet likes a bitter but slightly sweet fish belly, skip this step.
4 In a container, pour in salt and cornmeal.
5 Add cold water to mix
6 Then put in the saury and wash the blood with your hands and rub off some small scales on your body (i.e. individual dark blue scales). I dont know because I just know to wash them off.
7 Finally, pinch the back of the stomach with your finger, then slowly squeeze into the hole behind the fishs stomach (dont write what the hole is) and squeeze out the dirt. Try it a few times, slowly.
8 Wash, dry and cross the fish with a knife.
9 Then touch the fine salt and the belly here. Place it for 20-30 minutes.
10 Cut a slice of lemon or lime and sprinkle it on the fish.
11 Prepare the grill. Preheat it with a small fire first.
12 Then use a brush or silica gel brush to touch some edible oil brush on the grid, not too much, just brush one layer, mainly to prevent food from sticking on the top and bottom.
13 Roast for 10-20 minutes on both sides. You can tell if the fish is ripe by the color of the fish and whether the skin is crisp or not.
14 Final product effect

Tips

The lampblack machine should be turned on all the way. If smoke is emitted in the finger, it means that the fire is too big and easy to burn

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