Miso-Curing Fish

Sounds weird, right? I had never heard of it either. I got this book from the library, though, and after making a good half-dozen of the recipes I can tell you that this is one of the rare cookbooks that I’ll be buying. I bought a wonderfully fresh Spanish mackerel at Ward’s on Saturday to try this recipe, but it was whole… and I have never gutted a fish before! Thankfully there is Youtube. I found a video showing how to gut a fish using kitchen shears, and it couldn’t have been easier. Then I mixed up miso paste with a little Chinese rice wine (I didn’t have any mirin) and slathered the miso paste over the fish, inside and out. I wrapped the fish in plastic wrap and put it in the fridge.

This evening my husband cooked dinner so I could go to the Sustainable UF canning demo… which means there was no one to take pictures. I can tell you, though, that if the hours-old cold leftover fish and rice I ate when I got home were this good, the freshly grilled fish must have been incredible. We will definitely be making this again.

In lieu of photos, please watch this video about miso-curing fish.


 

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