How to marinate saury barbecue
Saury is a popular ingredient for barbecues in autumn. Its meat is tender and rich in oil, and its flavor can be highlighted after marinating. The following is a collection of popular discussions and structured data on saury pickling in the past 10 days across the Internet to help you easily master pickling techniques.
1. Comparison of popular recipes for marinating saury
| Pickling recipe | Main materials | Marinate time | Popularity index (amount of discussions on the entire network) |
|---|---|---|---|
| Japanese classic pickling method | Soy sauce, mirin, sake, ground ginger | 30 minutes-2 hours | ★★★★★ |
| Chinese spicy pickling method | Bean paste, pepper powder, cooking wine, garlic paste | 1-3 hours | ★★★★☆ |
| Thai hot and sour marinade | Fish sauce, lemon juice, lemongrass, spicy millet | 20-40 minutes | ★★★☆☆ |
| Western herb pickling method | Olive oil, rosemary, black pepper, lemon slices | 15-30 minutes | ★★☆☆☆ |
2. Detailed explanation of pickling steps
1. Pretreatment of saury:
① Remove the internal organs and gills, keeping the head (optional)
② Wash the fish body with salt to remove mucus
③ Use kitchen paper to absorb the water and make diagonal cuts on both sides of the fish body.
2. Core pickling skills:
①Japanese pickling method:Mix soy sauce: mirin: sake at a ratio of 2:1:1, add minced ginger to remove the fishy smell
②Chinese pickling method:Doubanjiang needs to be stir-fried with oil first, then cooled and then mixed with other seasonings.
③Universal TIP:Stuffing lemon slices or ginger slices into the belly of the fish can enhance the fishy removal effect
3. Time control suggestions:
| pickling purpose | Recommended time | Things to note |
|---|---|---|
| Fast and tasty | 15-30 minutes | Need to cooperate with deep scoring knife |
| Conventional pickling | 1-2 hours | Refrigerated storage |
| flavor penetration | more than 3 hours | Reduce salt usage |
3. Answers to popular questions on the entire network
Q1: Does saury need to be scaled?
A: The scales of saury are very fine and the traditional method does not remove the scales. However, if using the herb pickling method, it is recommended to remove the scales to avoid affecting the taste.
Q2: Bake directly after marinating or rinse?
A: For Japanese-style marinating, you need to keep the sauce for grilling; for Chinese-style heavy-flavor marinades, you can rinse them briefly; for Western-style marinating, you need to wipe off the surface oil.
Q3: How to judge whether the pickling is in place?
A: ① The edge of the fish meat is translucent ② You can feel the elastic change when pressing the fish body ③ The thickest part of the fish meat can be easily penetrated with chopsticks
4. Sharing of advanced skills
1.Double-stage marinating method:First marinate with salt and sugar for 1 hour, then add flavorings and marinate for 30 minutes to create richer layers.
2.Beer substitution method:Use light beer instead of cooking wine to produce a special wheat aroma
3.Charcoal fire options:Fruit charcoal is suitable for Japanese marinating methods, bamboo charcoal is suitable for Chinese marinating methods, and Binchotan charcoal is suitable for everything.
5. Nutritional data reference
| Pickling method | Calories (per 100g) | sodium content | Featured nutrients |
|---|---|---|---|
| Japanese classic | 198kcal | On the high side | Shogaol (antioxidant) |
| Chinese spicy | 210kcal | high | Capsaicin |
| Thai hot and sour | 185kcal | in | citric acid |
Master these marinating techniques and you’ll be on your way to a great fall barbecue. It is recommended to choose the recipe according to your personal taste preference. For your first try, you can start with the classic Japanese pickling method and gradually explore more flavor combinations.
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