Posted on Sep 15, 2013 in Hiroko's Blog

When I filleted the fish, I found its flesh as bright red as a piece of beef. Here in the photo you see the attractive beefy color of the flesh of Crevalle Jack. Filleting produced good portion size of two back fillets and two belly fillets. I decided to cook the back fillet part first using a traditional Japanese Shioyaki (salt grilling), since this method brings out the best flavor of the fish. While the fish cooks in the broiler melting oil from underneath the skin...

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