How to Fillet Mackerel and Make Sushi & Sashimi | (鲭鱼寿司) ( まさば寿司)
Вставка
- Опубліковано 1 жов 2024
- Online Sushi Course on Udemy:
bit.ly/MAR112021
Knife Recommendations:
sushieveryday....
Learn More:
sushieveryday.c...
Spanish Mackerels are by far my favorite mackerels to eat. They’re not fishy and coarse like Boston (Norwegian) or King Mackerels. The meat is pinkish, buttery, and rich. Its delicious cooked or lightly seared for nigiri or sashimi. Most restaurants marinate their mackerels in a vinegar solution before serving and most of them use Boston mackerels. Personally, I think Spanish mackerels are way more superior than Bostons.
Mackerel is one of the easiest fish to fillet and clean so it's a great fish to learn how to make sushi with. A few pointers. Try not to wash the fillets if you can, the water will change the color and affect the taste. All mackerels are oily, so I prefer to torch the outside just a bit to enhance the flavor even more. Sorta like a fatty steak, having a good sear will always taste better than just plain rare.
▬▬▬▬▬▬▬ Knives I Use ▬▬▬▬▬▬▬
•8” Japanese Fillet: amzn.to/2s6yZSD
•7” Santoku (For Veggies): amzn.to/2tKpaXt
•Affordable Santoku knife: amzn.to/2tKqrO9
▬▬▬▬▬▬▬ Ingredients ▬▬▬▬▬
•Real Wasabi Paste: amzn.to/2tb757s
•Rice Vinegar: amzn.to/2sbJgrS
•Sushi Nori Sheets: amzn.to/2tbw4In
•Sushi Rice: amzn.to/2taMY9J
•Toasted Sesame: amzn.to/2sbGoLw
•Soy Sauce: amzn.to/2tbodKZ
▬▬▬▬▬▬▬Tools ▬▬▬▬▬▬▬▬
•Sushi Mat: amzn.to/2u4ysgj
•Fish Scaler: amzn.to/2u55qNs
•Fish Bone Tweezers: amzn.to/2s6mma4
•Mandolin Slicer: amzn.to/2u4PFqb
►Mangrove Snapper Sushi
• How to Fillet Snapper ...
►Fluke Sushi & Sashimi
• How to Fillet Fluke & ...
►California Roll
• How to Make a Californ...
Music use permitted by:
Music by Joakim Karud / joakimkarud - Навчання та стиль
![[Sashimi] Horse Mackerel into Sashimi and Arrange it in its Original Shape](http://i.ytimg.com/vi/Xn75q4kSfN4/mqdefault.jpg)
![[Sashimi] Horse Mackerel into Sashimi and Arrange it in its Original Shape](/img/tr.png)
If you want to learn more, I have a very comprehensive sushi course on UDEMY with 40+ video lectures. Use this link for DISCOUNTED price: bit.ly/YTPromo10
i laighed when hearing happy music as mackerel were being thrown onto concrete then bled out slowly dying xD
Hahaha, man it was the best thing tbh
Yeah true😂
@le Hoarderz Al-Shekelsteins no he is not laughing that the mackerel died but that there was happy music in the background when the mackerel was dying which is ironic
He bled the fish immediately, nothing happened slowly
btw, the catch AND cook videos are the best!
Thanks
I love your vids, the way you respect the fish when you fillet so close to bone (why waste food) and your signature background music. My only negative criticism is that the music was loud enough while you we're speaking that I had trouble hearing you. Thank you for your efforts.
Thanks for the feedback!
Great video! I think you should do more where you show the fishing as well. Keep up the good work!
Such a sick video. Nice job. I've been wanting to sashimi my Spanish 👍👍
So I'm in the starting steps of being a sushi chef and my question is what fish do you have to salt and vinegar before eating for sushi and sashimi all of them or just mackerel and why do you have to do it. Thanks KS man these videos are great
The salt helps draws out the water so the meat is firmer and also improves the umami flavor. The vinegar cooks the fish and help cuts thru the greasy taste since mackerels oily. You can try using it on other fish too, but it might turn it too delicate to handle. Usually, only mackerel is vinegar. Some chefs will salt all their fish, but not always. I don't because I eat with soy sauce and that has salt already. GL on your journey, PM on FB if you got more questions.
When I retire I wanna teach surgical techniques and open up a small pop and mum guitar shop.
I've had this in mind for a long time. But with my love for sushi and new found love for fishing, and after binging on Fisherman's life videos and discovering this channel, I have decided that I want to fish and make sushi everyday if possible when I retire.
This channel is awesome and just after two videos I subscribed. I LOVE mackerel. I absolutely love the fishy taste.
Thanks for the sub! Hope you make some sushi from your catch! Where you fish?
loving your vids. We do a lot of fishing and I just did a snapper catch n cook, but havent done sushi yet. Next on the list!
Hey one question, after you gut the fish and take the head off, do you wash out the intestinal cavity with freshwater or no? Also, do you clean the slime off the fish before you start working with it? I've heard that using freshwater to clean a saltwater fish destroys the taste because of osmotic pressure?
Thanks
Hey there, yea, definitely rinse the cavity in running water, freshwater is fine. Always rinse off the fish before you start to clean. But try not to rinse the filet in water or the color and taste will change b/c of osmosis. An experience sushi chef never rinse fillet in water, the only time you should it is if theres too much scale or blood on the meat. What fish are you doing?
I fish down here in South Florida in Miami, and I catch a lot of Mutton and Mangrove snapper. So, you just wash the fish off with water and then wipe it dry?
I would scale it, wash it, and dry it off, then start to clean. Feel free to message me on FB if you want more details. GL
Nice job! I was just wondering how to do it with already the salt-cured mackarel, like Aji?
Thanks for sharing. I could kick myself cuz we just got back from the Texa Gulf (specifically Port A jetties) on 10/6/18 and came home with 6 wonderful Spanish Mackerel and duh, not once did it occur to me to make sushi or sashimi. I want to cry now. BUT there is next time and I will be so ready! The technique you shared looks easy.... I can't wait!
Quick question, how long do you recommend (hours or days) from catching time can I store the fish and still be good having it sushi or sashimi style?
Hey Marlien! I typically recommend letting the fish rest for a day before cutting it for sushi. The texture will firm up. The fish is prime for about 3 days, and then it starts to diminish. 4-5 days from landing is still okay if preserved well in the fridge with paper towels, any longer the taste and freshness will suffer. I got a Udemy course, if you're interested. Thanks!
Skyway south pier,brother I can taste that mackerel now ! 🌴🌴 Mr.Dave from ST Pete 🌴🌴
I had to come back and see this video again, watching this is why I enjoy a catch and sushi and sashimi video so much wish you were doing these again 👍🏼
Fantastic job Chef, from the catching to the cooking, to the plating!!! Love that you showed your angler skills on this one!!! Also the young lady that was with you, it was so cool to see her jumping up and down so happy that you were slaying the mackerel. This is one of the mackerel that I still eat if I catch it, and Cero mackerel too. Don't care for King Fish much anymore, way too oily and fishy tasting. Unless it's made escabeche style. Thanks for the video!!
i like this kinda channel.. with all of this chilly vibes n sushi or sashimi making prosess
its more like a tataki but without any sauce yea?
Yep! I actually like it with a little ginger ponzu
now that's what I'm talking about! awesome video! love it. I'm a new subscriber!
only thing I can say is the more you let your fish slam when you land them the more trauma caused to the flesh therefor it eliminates the "SUPERIOR TASTE", try landing them softly or buying a foam. also slamming them on the ground causes that fisher smell because of the trauma with the fish. look it up man. regardless have fun stay safe
Slaying those macks freelining greenbacks on the skyway! I like that technique, though spoons work almost as well on macks. We should go fishing sometime !
Good stuff!
Could instantly tell this is the skyway pier lol. I was out on the boat yesterday and caught a bunch of them.
Yep south side. They should be running good right now
How hard is it supposed to be? I had mackerel sushi tonight and it was like biting into the side of a fish.
The best way is Ika Jime. I know you bled it, which was great, but when you put your fish on the board it was INSANELY stiff. The texture of the meat has massively hardened compared to Ika Jime style slaughter. Good luck
Fish was still in rig mor, I prefer that texture. Ika jime treatment is known to improve the taste, but fish will still past thru rig mor.
I never thought to make sushi mackerel, porgy or snapper. Glad I watched your vids. I will try them all. I fish weekly. I see you are a Tampa area guy too (I catch my bait at Skyway before heading offshore)
A ton of great fish to work with in the GOM. Pompano is awesome if you ever get one at skyway
@@SushiWithDan I get them all the time around Apollo Beach this time of year. I have a twin engine Mako and we go offshore often. Come with sometime and show me how to make 🍣
I bought your course as well
Great video! Loved the filleting technique.
"Cut around the hump so you don't miss any meat"
...
Excellent fillet skills and incredible knife!
Thanks, nice video! Do you rinse the salt off after 30 minutes? If not, do you still use shoyo?
Thanks! The salt stays on, the time gives it a chance for it to work deeper inside. I still use soy but less than regular.
I have three questions 1.Outgoing or incoming tide
2.north or south pier
3. Have you ever tried lookdown
Gamerpro xzz beginning of incoming. south. lookdown are okay pan fried, but not much meat
Thank you
Is it safe to store the sushi after its cut up? Only things i find online are about buying sushi from the store not fresh caught
Yes, its safe. Shoot me a PM on FB
dont freeze mackerels ,,,,,,,,,,,,,,,,, they turn to mashed potatoes when they thaw out //
Are you basically cooking it rare-ish as opposed to raw? Could you serve it raw w/o freezing like salmon to kill parasites?
Sear both sides. I haven't encountered any parasitic issues with Spanish Mackerels before, but always check!
Fascinating that you didn't vinegar yours. I guess that's because you caught them yourself. I can only get mackerel from the fish store since I live inland and I have to salt and vinegar them. I hate doing it but its better than what happens if I don't. Still it serves very well for norimaki. Mackerel is one of my favorites! A truly underappreciated fish. I might try scorching the skin sometime like you did. I never thought to do that.
Nice, Im guessing you're using Boston mackerels? If you can tolerate those, you will love these. I tried marinating Spanish in vinegar/sugar/salt, but it takes at least a day since the fillets are much thicker. But it still turns out good. I prefer seared with ponzu sauce with grated ginger.
Actually, the mackerel sold around here is always marketed as Spanish mackerel. I've never had Boston mackerel that I know of. Since posting that reply above, I learned that I might have been using too much salt and not vinegaring for long enough. I suspect the reason you get away with not salting and vinegaring your mackerel is because you catch it yourself but I don't have a lot of experience.
You never vinegar a Spanish mackerel, it does not go bad as fast as a Boston.
im supper confused on storage for sushi i cant see to find a answer lol everything is different
What time of fish are you storing?
just use gotcha plug lure ?????????????????????? saves time netting live bail ///////////////
Looks like that was the skyway in Tampa. Is that the best place to catch Mackeral? Any tips on bait/setup/where to catch?
They have bait shops on the pier that’ll help you catch them
What do you use to catch mackerel and what time of the year? Also, I assume there are mackerel and they’re easy to catch near Miami Florida right?
My favorite time is Spring and Fall, when they move in full force, but there are always some resident fish around year round. You can use jigs, spoons (clark), gotcha plugs, etc. My favorite is live bait (sardines, pilchards, threadfins) the bigger the bait, the bigger the fish. Macks are all along the FL coast
Sushi Everyday do you reel them really fast or pop them or what? I thought mackerel were really hard to catch. Another video I watched the guy said you basically had to have tiny line or else they won’t bite cause they’ll see it.
Spanish Mackle you must live in Florida like me
Very impressed on how you filet with a butcher knife.
Asian butcher knives are awesome. they're so versatile. But this one was a deba. Designed for seafood
Very sharp!!! Great steel.
This video would be way better without the music. It’s too loud. Hard to hear your voice.
Yeah I agree, future videos will be less to no music
Step one: Smash off concrete to make it tender! haha
Looks like that was the skyway in Tampa. Is that the best place to catch Mackeral? Any tips on bait/setup/where to catch?
Coming here from Reddit. Loved your stuff!
Thank you
never seen a spanish mackerel so big i only caught babys while going for bait, and of course the regular pacific mackerels
looks tasty, wanted
Looks very interesting and appetizing. How did you learn to make sushi?
New sub I'm loving the channel cheers!
Thanks! Hope you enjoyed the rest
Tried to watch music bad
Skyway fishing pier!
Subscribed now. MORE FISHING+SUSHI VIDEOS!
Ever found parasites in Spanish mackerel?
Not from the west coast of Gulf of Mexico. I haven't heard to be a problem in other areas. But Boston Mackerels are common with parasites in the guts.
Loved the vid. I haven't seen a lot of your other videos, but I would say that your voice is a tad too soft imo. At times, it was a bit harder to tell what you're saying over the sound of the music. So I'd recommend a different audio mix. But still definitely loved the vid!
Thanks! I agree with the voice/music. I've been tuning out most of the music in the newer vids and for future ones too. Thanks for the feedback!
PADAK,NO!!!
IS IT ME OR AM I CRAZY?? DOES THE FILET LOOK LITERALLY PERFECT??
Looks like the keys. Can you do a video on making sushi rice ? Thabks
Can you just skin these and eat raw without torching?
Yes!
Great video! How do you keep the fish until you get home? Do you put them on ice?
Do you ever make marker without torching it? I've seen others peel off the clear outer skin, leaving the beautiful color behind.
Some mackerel/jacks have a clear outter skin that can be peeled off, but not for this kind of mackerel
That is not Spanish mackerel, it is sierra also called sawara
Sierras have a yellow line running across
It's really hard to hear you.
Ok that was insanely cool, I love just watching whoever it was fillet the fish amazing job. Question I thought I heard you say Boston, where are these fish and where do they come from and where did they go to just wondering.
They're popular in the Northeast. I have never seen them in FL, unless at the stores.
Is that skyway pier slash bridge in Florida
Yep, South Pier
Just saw video again, so I know how you caught the pilchards.
Nice vid, but I’m confused as to why you bothered to take the head and guts off if you were filleting it anyway
Easier to get a cleaner fillet
Love your vid...just subscribed. Only one thing. Please don't take it badly,,,,just a tip so your vids can be of more benefit...better enunciation....some points can not be grasped from a lack there of...Thanks again for your vids!
Thanks John! I think I'm going to redo this one at some point. The music kinda killed it. Thanks for the feedback
Thank you for the love brother.....Await for more vids. Check out my vid in Japan...ua-cam.com/video/XGXUAkGfdVs/v-deo.html
Are you fishing at skyway in this video?
Yep! South side
What the name song is?
Tampa Sky Bridge
i like watching videos like this for some reason
Freeze the fish first?
Hey, great video, is this also how you would prepare salmon or is it a different method?
Hey! Did you check out my salmon video?
Not saba, it’s sawara
Is this off the skyway fishing pier?
Yes, the south side
I really liked this vid all most every thing
Do you have to leave the skin on?
You don't have to, but it helps hold the meat together as you cut. If you plan on taking it off, I suggest a light torch will be better or else the filet will flake if over done. GL
Michael Cancilla depend. If you want it for sushi the skin it.s prefers salt and after a time when the skin it.s breaking then it.s gut for sushi.
New subscriber here! Love your videos keep up the good work and hi from Australia
Hello Australia!
Hi, have you a kai/shun knife?
Yes, I was using a Shun
Nice looking sawara! Wish I was on the east coast!
You should invest in a sushi knife!
Is that the skyway?
Yes, the south pier
Music blows
question: why when you pull the mackerel from the water do you slam the fish on the concrete can't that ruin/bruise the meat? other than that, awesome video and I hope to see more soon!
Braeden Wims yea I was fishing with light tackle, it's less likely for the line to snap or the hook pull out if I swing it. The meat was clean.
ok thanks for the answer.
Braeden Wims np, hope you catch some
Skyway
Love the Video, curious on where you got the Spanish at. Looks familiar
Looks like the Sunshine Skyway bridge between St Pete and Sarasota in FL.
@@joshboyd6570 I actually think he's in the Panhandle.
@@joshboyd6570 wait ..wrong video🤦🏼♂️
this was an awesome video! i loved it! im going to search for spanish soon and try this
Nice, hope it turns out well, if not, blame UA-cam :)
That's a gorgeous fish! Nice catch!
a m a z e
What herbs did you put on the plate besides mint?
Red Shiso and Vietnamese Coriander (Rau Ram). The rau ram goes really well with tataki fish
you da man everyday!
i wish i knew the name of the soundtrack! i cant find it in the soundcloud lol
it's at desc
i got the same fishing bag
Do you have to sear mackerel like that?
No, but if you plan on keeping the skin on, then its a must.
@@SushiWithDan thank you! These videos are inspiring me so much!!
Love SABA
How long will this be good on ice in a good yetti cooler?
If you bleed and gut the fish, it can last a few days in the cooler with good ice.
great video! looking forward to trying the torch method this summer. Looks absolutely delicious. Thanks for sharing
Thanks! Go get them now! Spring/Fall are good times to target. GL!
I wish. Water is still in the upper 40's here. I live on the Outer Banks of NC. Summer/early fall for the Spaniards here.
Oh gotcha....Do they run pretty thick there in NC? or is more of a by-catch? Here in the Gulf, we can normally limit out (15) pretty easily when in season.
Sushi Everyday they can be thick here as well
Couple more things I wanted to ask you, that wasabi looked different from what I'm use to. Almost seemed watery?? Is it fresh ground wasabi, or re-hydrated wasabi powder?? And on the fishing side, you caught those live pilchards yourself off the bridge?? And you used wire trace of course right?? Lol..... Sorry, I know I ask a lot of questions....
Thanks again!!!
It's wasabi from a brand called S&B, comes in a small squeeze bottle, made from real wasabi. This stuff is way more intense than the powder mix, so go light at first. I wish I can get fresh wasabi root, but its $$$. Caught them on straight mono, I normally don't use wire for Spanish. You're get cut offs with mono but you'll get far more hits. Was using 30# line. GL
Cool, thanks again Chef!!! Do you cook and do other preparations with seafood besides sashimi??
BTW, good eyes on noticing the wasabi, didn't think anyone would know. Right now, just doing sushi related stuff. Thanks!
it does look super bright and I have seen this in those toothpaste like tubes. But I am not a fan of the flavor since they add other stuff like corn syrup and horseradish. Great video btw love mackerel sushi it reminds me a lot of Aji which I think are related species.
Why make them suffer. Why not just put them out of their missery
Go to 0:43, this is one way.
Sushi Everyday yes I know that but you dont have to make it be a slow and painful death
Squishy Squad so what are you proposing? love to hear it
Sushi Everyday just kill it straight away and not make the fish suffer
Squishy Squad can you suggest a way to kill it without making it "painful"?
By the way I had another question do you freeze the fish before you file it?
This was filleted fresh. You can freeze it whole and fillet later, but the taste and texture will be destroyed.
Sushi Everyday dam that's bad ass, you made that looks so easy that I thought the fish was froze lol your knives must be extremely sharp
this looks legit af
Love your videos bro
No vinegar?
I didn't use for this type of mackerel, Boston Mackerel is the one that is commonly marinated
glad you bled it, and looks good. subbed!
Thanks! GIve it a shot