What is the top five most popular grilled fish among the Japanese are?
The best time to eat good fish is when it is in season. This is because the fat content and firmness of fish changes depending on the season.
What is generally considered to be in season?
No. 1 Grilled salmon
No. 2 Dried Hokke
No. 3 Grilled mackerel
No. 4 Grilled mackerel
No. 5 Teriyaki yellowtail
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March-May - spring fish
Fish in season in spring are moderately fatty. This is because they still have fat stored in their bodies to protect them from the cold of winter. The best fish to enjoy in spring are horse mackerel and bonito. In spring, the horse mackerel turns cherry red due to hormones and is known as 'cherry blossom sea bream', making it a fish to enjoy during the season. For skipjack, the late spring and early summer skipjack are called 'hatsukatsuo', meaning 'first skipjack', and offer a delicious lean fish flavour.
June-August - summer fish
Summer fish are less oily, but most are white fish with high protein and low calories. In particular, eels and sea eels, which are fatty in summer, have plenty of vitamins and other nutrients to help prevent summer fatigue.
September-November - autumn fish
Autumn fish are often fatty, rich blue fish. Fish in season in autumn store up nutrients for spawning, which gives them a delicious flavour and makes them even tastier. In particular, bluefish are rich in nutrients such as DHA and EPA, which are good for the body, in the fish fat. Furthermore, skipjack at this time of year, known as 'returning skipjack', are softer in texture and have more fat than 'first skipjack'.
December-February - winter fish
As winter fish become colder, they have more fat and flavour, and their flesh becomes tighter and tastier. Fish with the suffix '寒' (cold) become firmer and even tastier when the weather gets colder. Especially well-known are (cold) yellowtail, (cold) mullet, (cold) sole, (cold) crucian carp, (cold) beech, (cold) oysters and (cold) whitebait.
Fish in season twice a year
Some fish are in season twice a year, such as bonito, hamo and eel.
If you have good fish, you can easily grill it in a frying pan!
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How to grill fish
Ingredients.
-Salted salmon 1 slice
-About ½ teaspoon of salad oil
Preparation.
It is recommended that raw salmon is not used as it is, but that the odour is removed before cooking.
The way to remove the odour is to sprinkle it with salt. Sprinkle salt on the raw salmon and leave it for 10 minutes, then rinse it off and blot it dry with kitchen paper. This step makes the raw salmon much tastier.
1. thaw frozen fish.
See the page on how to defrost well.
2. Heat oil in a frying pan and cook skin side down over high heat for 5-7 minutes. The skin will be crispy. Do not forget to cover the pan.
3. when the skin is golden brown or browned, turn over and steam with 25 cc of water to ensure the inside is cooked thoroughly.
Be careful not to add water as it will cause the oil to splatter. The temperature of the fire can be lowered and the pan can be removed from the heat at once. As soon as the water is added, cover the pan with a lid to prevent oil splashing around.
4. when the back side is cooked [after about 3 minutes of cooking], the dish is ready.
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