Preparing Sushi

[Jonathan]

Being the season for tumbrell, I wanted to find out a different way of "cooking" the fish other than the standard Al Cartoccio or pies. So, after fishing last weekend, I filleted 2 tumbrell, cut them into thin slices and left them marinated overnight in lemon juice, rock salt, some sugar and ground pepper.
Then we ate them .... or rather..... tried eating them.... the following day at noon (by which time I was surprised to see that the colour of their meat turned whitish on the outside as if they were cooked but remained reddish inside), but I must say the taste ...... errrrrr.... how shall I put it mildly ..... left MUCH to be desired! 

Does anyone have any tips on how I should try doing them different or maybe what I did wrong this time??? 

[LapsiBoy]

I dont know about what people do, but whenever we catch tumbrell we cook the odd one or two the same day they are caught (Just for the buzz of it). But the rest we freeze them for bait.

[Attila]

Hi Jonathan,

the problem which you had was in the way you marinated them. The lemon juice since being acidic will have a chemical reaction and will actually "cook" the meat from the outside.

Normally if you want to eat raw fish like in sushi so to say ... the best way is to just rub normal salt on both sides place them on a plate and cover them with cling film (strech & seal) and leave them in the fridge for 24 hours.

This system is mainly used for salmon but honestly I never tried it with tumbrell !!

Sometimes for Tumbrell or Makerel you can also try the following:

• 30ml (2tbsp) clear honey
  30ml (2tbsp) wine vinegar
  30ml (2tbsp) mil mustard
  salt and freshly ground black pepper
  4 large mackerel, cleaned, heads and bones removed
  4 bay leaves

Mix the honey with the vinegar, mustard and plenty of seasoning. Lay the fish in a shallow dish and top with the bay leaves. Pour over the marinade, cover with cling film and refrigerate. Leave the fish to marinate for several hours or overnight,.

Cook the fish opened out under a hot grill, basting frequently with the marinade, until it is cooked through. Turn the fish once during cooking. Serve immediately.

Hope this can help you out !!

Enjoy the cooking and also the eating my friend !!


Attila

[shanook]

Nice one Attila are u a cook or just like to cook. I like to use honey as well it makes a difference in most cooking

[Attila]

Nice one Attila are u a cook or just like to cook. I like to use honey as well it makes a difference in most cooking

I'm Actually a Lecturer at the Institute of Tourism Studies .... so cooking it's a little my line of expertise 

[Jonathan]

Thanks for the really informative answer Attila.... 3 small questions-

Is it healthy to eat raw fish or are there any risks like they say with raw chicken or something of the sort?

Regarding mustard should I try getting it as a paste or in dried powder form?

And are bay leaves "weraq tar-rant" and where can I find these from? Are they like something you'ld find in any supermarket?

I intend trying both methods which you told me. Thanks a lot once again

[Attila]

Jonathan, As what regards your questions :

1. Obviously it's not so healthy to eat big quantities of raw fish, however I suggest that you should eat some ginger in between. Ginger has the properties to kill enzimes which are produced in the stomach because of raw fish.

2. As what regards mustard you can use both, i prefer the paste one though.

3. Yes bay leaves are weraq tar-rand and you can find them in any main supermarket around the island, normally they are in the herbs and spices sections.

Good luck with the cooking buddy and should you need anything else just tell me !