Cooking japanese horse mackerel

Japanese dishes using マアジ, with preparation guidance and the original dish photographs.

Sashimi / thin-sliced raw fish

A traditional way to appreciate texture. Freshness alone does not establish that a catch is safe to eat raw.

1. Have species identification and suitability for raw consumption assessed by a qualified fish professional.
2. Use professional parasite-control and cold-chain procedures; this is not a home raw-fish safety protocol.
3. For an uncertain recreational catch, choose an appropriate thoroughly cooked dish instead.

Shioyaki — salt-grilled

Salt and dry surface skin bring out the character of the fish without a heavy sauce.

1. Scale where needed, remove gills and guts, clean briefly and dry carefully. For squid, clean and portion the mantle instead.
2. Salt lightly and wipe away released moisture.
3. Grill until cooked through, turning carefully; serve with citrus.

Aji fry — breaded horse mackerel

Boned horse mackerel in a crisp breadcrumb coating.

1. Remove scutes, head, innards and bones; open the fish or use fillets.
2. Dry, season lightly, then coat with flour, beaten egg and panko.
3. Fry until cooked through and drain; check carefully for remaining bones when serving children.

Namerō — chopped fish with miso

A regional raw-fish preparation with miso, ginger and aromatic herbs. Miso does not make raw fish parasite-safe.

1. Use only fish professionally assessed and prepared for raw consumption.
2. The traditional preparation chops the fish with miso and aromatics.
3. Keep it chilled; use a thoroughly cooked preparation if raw-fish suitability is uncertain.