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Standing up for Taiwan’s fishing industry: an easy recipe for Japanese dish ‘ichiyaboshi’

Standing up for Taiwan’s fishing industry: an easy recipe for Japanese dish ‘ichiyaboshi’

2023-03-02

China’s move to ban imports of Taiwanese fish has hit Taiwanese fisheries. Now fishermen are pivoting their strategy to promote the local catch at home in Taiwan. Today we learn from a home economics teacher a simple and affordable fish recipe to wow the whole family. The fourfinger threadfin is in season right now, and it’s perfect for the Japanese dish “ichiyaboshi.” The salted fish dish is often served at Japanese bars or “izakaya.” But with this easy recipe, you can make it at home.

A fish sizzles on the grill, its skin turning golden brown while the white flesh grows more and more tender. Oil runs along the fins, crackling. The classic Japanese dish “ichiyaboshi,” or semi-dried mackerel, is served with a sprinkle of salt and pepper. And you can easily make it at home.

Wu Shu-hui
Home economics teacher
In a restaurant it would cost about NT$300. If you buy it and make it at home, it’s about NT$100. It’s very simple to make, in fact. You can enjoy a dish that’s normally just in restaurants.

The chef cuts open a fourfinger threadfin, lays it flat, and rinses it in a 10:1 solution of salty water to remove any unpleasant odors. Then she marinades it in salty water in the fridge for one hour. Next she removes excess water with kitchen towels. Finally she props it open with bamboo sticks and ties up the tail with string. It’s hung out to dry for the night, and can be stir-fried or barbecued the next day.

Member of public
I can’t cook, but it’s very simple. You just cut it open, wash it, and salt it, and then you can make a classic dish from a Japanese izakaya. I think it’s quite simple and easy to get the hang of and fun!

Chen Wen-chin
Keelung Fishermen’s Association
Each catch is about 1 ton, which means about 3,000 fish. It’s the season for fourfinger threadfin right now. So it’s the perfect moment for us to make a big marketing push and introduce Taiwanese people to the taste of the fourfinger threadfin.

This home economics teacher advises buying a 300-gram threadfin for the perfect “ichiyaboshi.” Why not head down to the fish market and give it a try this spring?

留住好滋味保存更持久! DIY"一夜干"做法超簡單

2023-03-02

中國限制台灣漁產出口,正值產季的午仔魚,留在台灣市場,價格也因此下滑,讓不少饕客抓緊時機,採買品嘗魚鮮,其中,許多民眾到居酒屋必點的”一夜干”,就有專家指導,如何自己在家動手做,不僅CP值超高,做法也很簡單。

魚皮表面煎成金黃色,底下的魚肉白白嫩嫩,油脂隨著火候,沿著魚身劈啪作響。盛起裝盤,撒上胡椒鹽,居酒屋必點的一夜干,在家就能自己動手做。

[[家政老師 吳淑惠]]
“餐廳吃的話,它大概是要300塊左右,自已買回來做大概100多塊,其實作法很簡單,可以享受到餐廳才吃得到的美味”

劃開午仔魚的背鰭,再將魚身攤平,接著以1:10的比例調配鹽水,清洗乾淨去除腥味後,泡鹽水、冷藏一小時,再拿出廚房紙巾擦乾,最後只需要用竹籤撐開魚身、拿出麻繩纏繞兩圈,打結綁起來,風乾一晚,下鍋乾煎或燒烤,都很好吃。

[[民眾]]
“自己不會料理,但是就簡單的,用剖開,去清洗過後醃漬,這樣就可以完成一道居酒屋的下酒菜,我覺得蠻簡單,也蠻好上手的,很有趣”

[[基隆區漁會總幹事 陳文欽]]
“一次進大概都進一噸左右,一噸就大概三千多條,因為現在也是午仔魚的盛產期,趁這個時候,我們大力行銷,讓國人知道這些午仔魚的美味”

家政老師提醒,約300克重的午仔魚,最適合做成一夜干,民眾不妨試試看,在家就能輕鬆做出美味下酒菜。

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