Easiest Way to Make Perfect Preparing Frigate Mackerel (Katsuo)

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Before you jump to Preparing Frigate Mackerel (Katsuo) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are some tips that can help you save energy, primarily by making your cooking area more green.

A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. It's concerning being functional, most of the time.

We hope you got insight from reading it, now let's go back to preparing frigate mackerel (katsuo) recipe. To make preparing frigate mackerel (katsuo) you need 1 ingredients and 16 steps. Here is how you do that.

The ingredients needed to make Preparing Frigate Mackerel (Katsuo):

1. Use 1 of fish Katsuo (this time, I used Frigate Mackerel).

Steps to make Preparing Frigate Mackerel (Katsuo):

1. It's hard to see, but in this photo, I'm slicing along either side of the back fin. (You might be able to see it better in the photo for the recipe for preparing Inada Fish?).
2. Starting from the tail end, grab the fin with your hand and pull toward the head end to remove..
3. There are tough scales around the pectoral fin, so scrape those off with a knife. It's hard to see here, so once again, refer to the photos for preparing Inada Fish..
4. There are some tough scales around the ventral fin on the fish's belly as well, so scrape those off..
5. Once you've finished scraping off the scales, in order to remove the head, insert your knife into the fish under the ventral fin, and push it in until it hits the spine..
6. Lay the fish on its side, and insert the knife under the pectoral fin, again pushing it in until it reaches the spine. Turn the fish over and repeat this incision on the other side. The head still won't come off quite yet..
7. Next, cut the fish's belly open starting from the anal vent and slicing forward..
8. Pull out the guts..
9. Now, use the heel of the knife (the end of the blade closer to the handle, as opposed to the tip of the knife) to sever the spine, and now, the head should come off..
10. In the opened stomach cavity (up near the spine) there is some bloody tissue, so make a slit with the knife as shown and wash it out thoroughly under running water..
11. If you use a bamboo cleaning brush or a toothbrush, you can get the inside of the fish really clean. After washing, wipe the fish dry, and clean off your chopping board..
12. Next, cutting from the fish's back, you'll feel a sort of gritty sensation as you slice along the spine to divide the fish into three pieces. Don't rush this step. It's important to keep the angle of the knife blade even as you cut..
13. With katsuo and other soft-fleshed fish, you almost don't even have to turn the fish over to finish filleting it...although, it is a little tricky..
14. OK, we've managed to fillet the fish. What's left is to remove the fatty waste tissue and the bones that are in the middle of the fish. You can also remove the skin as needed..
15. And now the question is: how to serve your fish?.
16. I recommend slicing it into sashimi and eating it with some grated ginger and grated garlic. Or, chopped up and seasoned with ponzu sauce is also an excellent choice!!.

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