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.
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!
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?