{"id":11673,"date":"2022-03-02T06:22:54","date_gmt":"2022-03-02T06:22:54","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11673"},"modified":"2022-03-04T05:33:08","modified_gmt":"2022-03-04T05:33:08","slug":"hogyan-keszitsuk-sussuk-a-kigyomakrelat-recept-haletel","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/hogyan-keszitsuk-sussuk-a-kigyomakrelat-recept-haletel\/","title":{"rendered":"Why and how to make a super meal from snake mackerel?"},"content":{"rendered":"
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A butter <\/a>a speciality known the world over. It is loved everywhere and is considered an exceptional unique ingredient. In America, for example, the albacore tuna on the menu at sushi restaurants is actually butterfish. It is most commonly used as an ingredient in sushi or sashimi. It is popular in Thailand and the Far East. And why? We have the answer!<\/h2>\n\n\n\n
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It is clear to everyone that the snake mackerel<\/a> not a snake, but a fish. We know it by several names. White flesh tuna, oilfish, Hawaiian oilfish, Hawaiian butterfish, snake mackerel or common butterfish. Mostly from marine fisheries. The snake mackerel is a speciality in our country, as it is found in temperate seas and oceans, mainly in tropical climates. It prefers depths of 200-1100 metres. Its body shape is somewhat similar to that of the tuna, but it is smaller than the tuna, forming an elongated cigar. Interestingly, it starts out brownish and becomes darker the older it gets. It feeds mainly on fish, crustaceans, squid, octopus and molluscs. Since its organism does not break down the fat molecules of the organisms it feeds on, the flesh of the fish is 15-25% oil.<\/p>\n\n\n\n

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Photo by Pixabay Smoke on Mackerel<\/figcaption><\/figure>\n\n\n\n

Snake mackerel - that butterfish - is a well-known ingredient<\/strong><\/h3>\n\n\n\n
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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

In Hungary it is known as butterfish and is usually marketed under this name. In our country, marketing is strictly regulated and the seller is obliged to indicate the high oil content of the fish on the label on the packaging, as well as its health effects. Because its flesh is so soft that it can almost be spread like butter - hence its colloquial name butterfish. In fact, the snake mackerel<\/a> not butterfish. The confusion is that in many countries it is confused with other fish.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

The meat of the Snake mackerel is unique<\/strong><\/h3>\n\n\n\n

The texture of the flesh is very interesting, as it is firm and quite compact, yet supple and velvety. A real delicacy! Its high oil content makes it \u201eshed\u201d the spice, so it is not worth overfattening. While a few minutes of salting and seasoning is sufficient for other fish, snake mackerel requires more time. However, many experts say that there is little need to season this fish, because it already has a deep, concentrated flavour that is a culinary delight in itself. The taste of butterfish can vary depending on how it is eaten. It makes a difference whether it is eaten raw (sushi), lightly cooked or thoroughly cooked (grilled).<\/p>\n\n\n\n

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Photo: Pixabay Mackerel is unique and gourmet<\/figcaption><\/figure>\n\n\n\n

This is exactly why snake mackerel - when consumed - should be watched out for. It's so delicious that it's hard to stop eating it, you'd rather just keep eating it, but if you gobble too much it can easily make you sick to your stomach. What the oils in it give you, the fantastic flavours, can fill your stomach.<\/p>\n\n\n\n

Snake mackerel recipe <\/strong><\/h3>\n\n\n\n

Preparing snake mackerel is not a complicated kitchen operation, and it is easiest to grill. To make a really good steak, you will need about 18-25 dkg of steak. The snake mackerel slices are nicely marinated. You don't need to overdo this either. You will need garlic, olive oil and lime. It's worth the extra time. Leave them in the marinade for four to five hours, then when drained, let them rest for a while. Although in home cooking we like to season thoroughly, don't do it with snake mackerel! On the one hand, it has a hard time absorbing the spice, and on the other hand, you shouldn't overpower its own flavours, which is what gives it its essence. Of course, it is worth seasoning to taste.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Then it's just a matter of baking. It can be cooked in a preheated pan or in the oven. The main thing is to brush both sides of the slices with a little olive oil. When frying, the key is to use good quality oil or bacon fat, of course this is also a matter of taste, but the smoked flavour can be good.<\/p>\n\n\n\n

An alternative is to make a garlic preparation by pressing the garlic, mixing it with salt and the marinade and brushing it over the fish slices before frying. Care must be taken when using garlic, if not careful it can burn easily, giving it a bitter taste.<\/p>\n\n\n\n

When cooking, make sure that both sides of the fish slices are cooked for the same amount of time. It shouldn't take too long, depending on the thickness of the slices, 3-5 minutes is quite enough.#<\/p>\n\n\n\n

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