Quote:
Originally Posted by William Novotny
I want to learn to properly debone a spanard. Every sushi bar I go to I hear the same thing, " we don't serve spanish mackerel, they are too hard to fillet". Whatever ill start making my own sashimi. I even had one place that served me pacific mac and told me it was spanish. I imbaressed the hell out of my wife that day...but got our meal comped
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Yea, spanish is a bit hard to debone.
The "correct" way to do it is to fillet, peel off the skin by hand, cut out the rib bones, then pluck each of the small bones out using a tweezer. At least that is how the restaurants do it. This way, you end up with a beautiful boneless fillet which you can cut into pieces.
Too much work for the home cook.
What I do is fillet the two sides, skin using fillet knife, cut out the rib bones, Then cut out the center strip holding the blood line and small bones. So I don't need to pluck individual bones.
Once you have the meat de-boned, put some grated ginger and chopped scallons on top. Eat with soy sauce (no wasabi).
Easy meal for the skunked fisherman.
