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Horse Mackerel Tartare Recipe

Horse Mackerel Tartare Recipe
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Prepare the ingredients before making Horse Mackerel Tartare in your home. Then, follow these steps below to serve Horse Mackerel Tartare for your family or friends.

Ingredients: Horse Mackerel Tartare

  • 2 Horse mackerel (aji)
  • 10 cm Green onion or scallion
  • 1 dash Ginger
  • 3 leaves Shiso leaves

How to Make Horse Mackerel Tartare

If you have prepared the ingredients needed, now time to start cooking. There are 28 steps you must follow to make Horse Mackerel Tartare in your home by yourself.

    Step 1
  • Choose fish that have shiny skin and clear eyes, with firm bellies and a bouncy texture.
  • Step 2
  • Scrape a kitchen knife across the skin from tail to head to remove the scales.
  • Step 3
  • Horse mackerel has a hard spiny part as shown in the photo.
  • Step 4
  • Cut this off spiny part from the tail end using sawing motion. It's pretty stiff so it's surprisingy easy to remove.
  • Step 5
  • Remove the gills by putting the tip of your knife against it, pressing down on the cutting board and pulling it off.
  • Step 6
  • Take the guts out. If you are using the fish whole, place the head of the fish on the right side and take the guts out from the side facing up. Fish served whole with their heads on are always arranged with the head facing to the left, so if you take the guts out from the side that will be facing down, it will look nicer, right?
  • Step 7
  • There is blood around the area where the knife is pointing too (along the backbone). When you are washing out the fish, it's important to rinse this part out properly!
  • Step 8
  • For sashimi or tataki or other recipes where you don't need the head, you can simply take the guts out with the head at the same time.
  • Step 9
  • Here I took care of one fish using the Step 6 method, and one with the Step 8 method.
  • Step 10
  • Let's fillet the fish. Start by inserting the knife on the back edge of the fish, and cut all the way to the bone!
  • Step 11
  • Cut from the belly side to the bone in the same way.
  • Step 12
  • The blade is facing up in the photo. After performing Steps 10 and 11, cut through the fish from tail end as shown here.
  • Step 13
  • The fish is filleted.
  • Step 14
  • Wash your cutting board frequently, especially from this point on. If you are making sashimi, if your cutting board is left unwashed the fish will smell fishy!
  • Step 15
  • Slice off the bones on the back edge.
  • Step 16
  • Take out any small bones with fish bone tweezers.
  • Step 17
  • Feel along the fish with your fingers to detect the bones, and take them out completely!
  • Step 18
  • Peel off the skin. You can take it off easily with your hands.
  • Step 19
  • Holding the body with your index and middle fingers, peel the skin off from the head end aiming towards the tail end.
  • Step 20
  • Oops, some of the flesh is stuck to the skin. These things happen!
  • Step 21
  • The fish is now skinned. Work quickly so that the fish doesn't become lukewarm and soft!
  • Step 22
  • Since tataki is chopped, there's no need to keep the fillets intact. You can just cut all the bones instead of tweezing them out if you like.
  • Step 23
  • Make sashimi with the de-boned fillets from Step 16.
  • Step 24
  • If you use the easier Step 22 method, chop the fish up roughly to make tataki.
  • Step 25
  • Finely chop the green onion, ginger and shiso leaves.
  • Step 26
  • Mix the Step 24 and 25 ingredients together, and chop them lightly.
  • Step 27
  • This is horse mackerel sashimi. Enjoy with ginger soy sauce.
  • Step 28
  • This is chopped horse mackerel tartare (aji no tataki). Garnish with some very finely shredded ginger to taste.
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