Butterflied Mackerel (Ichiya-boshi)

A traditional Japanese preparation. The mackerel is split butterfly-style down the back, lightly salted, then gently air dried overnight — that is what ichiya-boshi means, literally "one night dried".

The drying does two things. It concentrates the mackerel's rich natural oils, deepening the savoury umami well past what fresh mackerel gives you; and it draws moisture out of the skin so that it crisps hard and shatters under the fork. The flesh underneath stays firm but tender.

This is a full main course for one, and it needs nothing but heat.

Why Choose Ichiya-boshi Mackerel?

• Traditional method: butterflied, lightly salted and overnight dried the way Japanese kitchens do it.
• Deep, concentrated flavour: the drying intensifies the natural oils and the umami.
• Crisp skin: the whole reason for the technique — the skin crackles.
• Easy: thaw and grill. No marinade, no seasoning, nothing to add.
• A proper single serve: with rice and pickles, it needs nothing else.

Cooking Methods:

• Grilled (the classic): skin side up under a hot grill for 6-8 minutes until the skin blisters and browns. No need to turn it. Serve with grated daikon, a wedge of lemon and hot rice.
• Pan fried: skin down in a dry non-stick pan, medium heat, 5 minutes, then 1-2 minutes flesh side.
• Barbecued: over charcoal, skin side to the heat.
• Air fryer: 190°C for about 8 minutes, skin up.
• As a rice bowl: flake the grilled flesh over rice with sesame, nori and a little soy.

Cooking Note:
Already salted, so do not season it before cooking. Taste before you reach for the soy.

Thawing:
Thaw in the refrigerator (0-4°C) and pat the skin dry before cooking — dry skin is crisp skin.

Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.

Ten minutes to the best thing you will eat with rice this week. Order now.