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sake, shochu and sushi
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“Sanma” or Mackerel Pike has come on our plates with the advent of Autumn and will stay with us until almost end of the year.
Known under other names such “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In Japanese, 秋刀魚, it means “Autumn Sword Fish”!
In season, the flesh is fatty and sweet and ought to be sampled as sashimi served with grated fresh ginger and thinly cut leeks:
(Pic taken at Tonami, Shizuoka City. Notice the shiso/perilla flowers)
It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
Incidentally for all the fish consumed in this country, Japan is the World leader when it comes to marine research and stock renewal develoment!
If you eat it at a good place such as Tonami in Shizuoka, you will be served its with its bones and head deep-fried.
Of course, as a sushi it is a morsel to savour!
We are going to BBQ one whole and deep fry the other. Check out our food and farm blog!
https://gardengirlfarm.wordpress.com/
We were chosen #2 out of #50 by “A guide to culinary schools.”
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Great! Congratulations!
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So delicious! BBQ’ed over fruit wood gave the fish a beautiful smokey flavor. Thank you DL!
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You are most welcome dear Cassie!
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I love sanma! It’s my favourite, and my obaachan’s favourite too, she used to make it for breakfast.
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Cheers, dear Sasa!
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interesting fish …reminds me of a Portuguese one called “carapau” however this one is extra long wow.
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Dear Ricardo!
Greetings and thanks for your comments!
More fishing coming soon!
Cheers,
Robert-Gilles
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Dear Matt!
The whole head is deep-fried. Plenty of calcium and nutrients there!
Cheers,
Robert-Gilles
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i’m confused. i’ve never seen sushi served like that. what part of the head are you supposed to eat…
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Sure does, doesn’t it?
LOL
R-G.
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Makes my mouth water!!!!
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