Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- Mackerel 1 slice (100g)
- Salt 1 g of salt per slice (100 g)
- A fish that is so easily harmed that it is dubbed "the rotten mackerel." Freshness is also important, so if possible, buy mackerel with salt on the day of grilling.
- The same goes for the grilled saury page, but it's best to sprinkle about 1% of the weight of the fish on top of the salt. If the mackerel fillet weighs 100g, 1/6 teaspoon of salt will add about 1% (sprinkle the salt evenly on both sides!).
- Because the half body of the mackerel weighed 200g this time, I sprinkled 1/3 teaspoon (about 2g) of salt on it. When eating with 1 percent salt, add a little soy sauce to make it just delicious and not too strong. If it's 1.5 percent, it'll be slightly salty when sprinkled with soy sauce, and if it's 0.5 percent, it'll be lightly salty, so I think the middle 1 percent is just right.
- Arrange the mackerel fillets and season with salt for 1 hour, 30 minutes, and 15 minutes. Just before baking, the last fillet was sprinkled with salt and immediately transferred to the grilled fish. After 9 minutes of baking mackerel, I transferred it to a plate to avoid making a mistake and immediately compared the flavors.
Amount Per ServingCalories 58Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 261mgCarbohydrates 0gFiber 0gSugar 0gProtein 5g