Horse Mackerel Tartare
Horse Mackerel Tartare

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, horse mackerel tartare. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Horse Mackerel Tartare is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Horse Mackerel Tartare is something that I have loved my whole life.

Yorumdan: carne maturada que se. / Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings. A wide variety of horse mackerel options are available to you, such as part, preservation process, and variety.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook horse mackerel tartare using 4 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Horse Mackerel Tartare:
  1. Prepare 2 Horse mackerel (aji)
  2. Get 10 cm Green onion or scallion
  3. Get 1 dash Ginger
  4. Prepare 3 leaves Shiso leaves

Björn prepares a super light dish with one of his favorite ingredients, the mackerel which has a wonderful texture when served raw. Mackerel is a common name for various swift-moving, marine fish of the Scrombidae family of the Perciformes order, with the exception of the similar, but deeper-bodied tunas (tribe Thunnini) and the bonitos (tribe Sardini) that are also part of the same family. As BBC reports, "horse has long been enjoyed in some European countries. In Paris, fashionable chefs have actually been putting it back on their menus.

Instructions to make Horse Mackerel Tartare:
  1. Choose fish that have shiny skin and clear eyes, with firm bellies and a bouncy texture.
  2. Scrape a kitchen knife across the skin from tail to head to remove the scales.
  3. Horse mackerel has a hard spiny part as shown in the photo.
  4. Cut this off spiny part from the tail end using sawing motion. It's pretty stiff so it's surprisingy easy to remove.
  5. Remove the gills by putting the tip of your knife against it, pressing down on the cutting board and pulling it off.
  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?
  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!
  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.
  9. Here I took care of one fish using the Step 6 method, and one with the Step 8 method.
  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!
  11. Cut from the belly side to the bone in the same way.
  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.
  13. The fish is filleted.
  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!
  15. Slice off the bones on the back edge.
  16. Take out any small bones with fish bone tweezers.
  17. Feel along the fish with your fingers to detect the bones, and take them out completely!
  18. Peel off the skin. You can take it off easily with your hands.
  19. Holding the body with your index and middle fingers, peel the skin off from the head end aiming towards the tail end.
  20. Oops, some of the flesh is stuck to the skin. These things happen!
  21. The fish is now skinned. Work quickly so that the fish doesn't become lukewarm and soft!
  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.
  23. Make sashimi with the de-boned fillets from Step 16.
  24. If you use the easier Step 22 method, chop the fish up roughly to make tataki.
  25. Finely chop the green onion, ginger and shiso leaves.
  26. Mix the Step 24 and 25 ingredients together, and chop them lightly.
  27. This is horse mackerel sashimi. Enjoy with ginger soy sauce.
  28. This is chopped horse mackerel tartare (aji no tataki). Garnish with some very finely shredded ginger to taste.

So will more diners now be jumping for the horse. Magic Tartare horse page with past performances, results, pedigree, photos and videos. Magic Tartare horse rating and status. See who is a fan of Magic Tartare. Discover the best Canned & Packaged Mackerel in Best Sellers.

So that’s going to wrap it up with this special food horse mackerel tartare recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!