Grilled Hon Maguro Tuna Misozuke 本まぐろの味噌漬け
Misozuke creates a wonderful taste for grilled fish, chicken and even beef. Sake and mirin is added to miso paste, just like the kind used for soup, and then the fish is marinated for a day or two. I used a cut of tuna ‘throat’ for this.
Posts Tagged ‘tuna’
Yakizakana: Grilled Hon Maguro Tuna Misozuke
Sake Kasu Zanmai: Grilled Hon Maguro Tuna ‘Throat’ Kasuzuke
Grilled Hon Maguro Nodo ‘Tuna Throat’ Kasuzuke 本まぐろ ‘のど’ 粕漬け
What do you do when grilled ‘kama‘ fish collars no longer do it for you? Try fish throats! Yes, throat! (I had never even heard of this one.)
I spotted these beautiful slices of maguro tuna throats in the store the other day and knew I had…
Sake Kasu Zanmai: Hon Maguro Tuna Cheek Kasuzuke Tataki
Sake Kasu Zanmai: Hon Maguro Tuna Cheek Kasuzuke Tataki 本まぐろほほ粕漬けたたき
Tataki: Tataki is half well done, half sashimi. I did some tuna cheek tataki. Back in Minnesota, when I was a kid, we used to freeze the cheeks from all the walleye we caught in an entire year to have a single ‘cheek’ dinner. Walleye cheeks aren’t very…
