Yamahei Mackerel Ichiya-boshi
Butterflied mackerel, lightly salted and dried overnight in the Japanese ichiya-boshi tradition. The overnight dry is the whole technique: it draws moisture out of the skin so it crisps properly under heat, and concentrates the mackerel's natural oils so the flavour is deeper and more savoury than fresh fish gives you.
Each piece is a generous single serve, and the sort of thing that makes a plain bowl of rice into dinner.
Why Choose It?
- Overnight dried: the traditional method, for concentrated flavour and skin that genuinely crisps.
- Butterflied: opened flat, so it cooks evenly and quickly.
- Lightly salted: seasoned during curing — nothing more to add.
- Rich in natural oils: full flavoured, moist flesh, and a natural source of omega-3.
- A proper single serve: a full main course for one.
- Nothing to prepare: thaw and put it under the grill.
Cooking Methods:
- Grilled: skin up under a hot grill, 6-8 minutes, until the skin blisters and browns. No turning needed. Serve with grated daikon and lemon.
- Pan fried: skin down in a dry non-stick pan over medium heat, 5 minutes, then a minute on the flesh.
- Air fryer: 190°C, about 8 minutes, skin up.
- Charcoal grilled: skin to the heat — the best version if you have a barbecue going.
- Flaked over rice: with sesame, nori and a little soy.
Cooking Note:
Already salted — do not season before cooking, and taste before adding 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.
Grill it, put it next to rice, and that is dinner. Order now.
冻·山平鲭鱼一夜干
开背鲭鱼，轻盐腌渍后依日式「一夜干」传统风干一夜。风干就是这套工艺的全部：它抽走鱼皮里的水分，让鱼皮遇热真的会脆；同时把鲭鱼的天然油脂浓缩起来，鲜味比生鲜鱼更深、更厚。
每片都是扎实的一人份，也是那种能把一碗白饭变成一顿晚餐的东西。
为什么选择它？
- 一夜风干：传统做法，风味浓缩，鱼皮是真的会脆。
- 开背处理：摊平了，受热均匀也更快熟。
- 轻盐腌渍：腌制时已调好味，不必再加什么。
- 油脂丰富：风味饱满、肉质润泽，并天然含Omega-3。
- 扎实的一人份：一个人的一顿正餐。
- 免处理：解冻，进烤箱。
烹饪方式：
- 炙烤：皮朝上大火烤6-8分钟，至鱼皮起泡上色，不用翻面。配萝卜泥与柠檬。
- 香煎：不沾锅不放油，皮朝下中火5分钟，再翻面煎一分钟。
- 气炸锅：190°C约8分钟，皮朝上。
- 炭烤：皮朝火那一面——有炭炉的话，这是最好的版本。
- 拌饭：拨成鱼片铺饭上，撒芝麻与海苔，滴少许酱油。
烹调提醒：
本品已盐渍，下锅前不要再调味；想蘸酱油之前，先尝一口。
解冻建议：
请置于冷藏室（0-4°C）解冻，下锅前把鱼皮擦干。皮干，才会脆。
保存方式：
-18°C冷冻保存。解冻后1-2天内食用完毕，请勿再次冷冻。
烤一片，配碗饭，晚餐就有了。立即订购。
