I found the issue where we mentioned it (July 2020), but it's not a step-by-step. It's called Shime Saba - cured mackerel sashimi. Chris Paparo wrote about it as his favorite preparation for spanish macks. Here's a recipe I found online: japan.recipetineats.com/shime-saba-cured-mackerel/ Thanks for watching! - Jimmy
Any chance you found the brine recipe for the Spanish mackerel?
I found the issue where we mentioned it (July 2020), but it's not a step-by-step. It's called Shime Saba - cured mackerel sashimi. Chris Paparo wrote about it as his favorite preparation for spanish macks.
Here's a recipe I found online: japan.recipetineats.com/shime-saba-cured-mackerel/
Thanks for watching! - Jimmy
Can I have a job please???????? Im gonna come knock on the barn door one day 😎
If you process bonito properly and blacken it it is by far better than blackened yellowfin. I’ll die on this hill.
Will try this with the next bonito I catch.
Albie, and Bonito, this fish are they in the Tuna family? I guess you would catch those type of fish on the East Coast?
Why wouldn't you guys flash a foto for a few seconds of the Fish, Albies vs Bonitos, Mackerel you're describing? Think you blew it there.
Yeah you tell em