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Iwashi (Sardine) いわし

Japanese name: Iwashi
English Name:    Sardine
Wild/Farm:          Wild
Season:              Spring, Summer, Fall
Fat Rate:          

Characteristic: Sardine is called iwashi in Japanese and iwashi is an aozakana (青魚), Sardine is rich in vitamins and minerals. They are also a natural source of marine omega-3 fatty acids, which reduce the occurrence of cardiovascular disease.These fatty acids may also help lower blood sugar levels a small amount. They are also a good source of vitamin D, calcium, vitamin B12, and protein.
As sardines are small the bones are difficult to remove, therefore favored preparation methods usually involve lots of heat, like deep frying. This makes the bones barely noticeable. Sardines are also ground to make iwashi-dango (meatballs) for winter soups and broths. Fresh sardines are often grilled, pickled or smoked, or they are preserved in cans.
Category: , , .

Product Description

iwashi 1

Iwashi no Shioyaki—Salt Grilled Sardines

Eight 6-inch iwashi (sardines) 1 1/2 tablespoons fine sea salt 1 1/2 coarse salt each soy sauce and lemon wedges

1. Rinse the sardines and pat dry. Cut open the bottom 1/4 of the belly and remove the gills and intestines. Rinse the inside of the belly. Make brine by mixing 1 quart of cold water with 1 1/2 tablespoons of fine sea salt. Rinse the fish in the brine and Pat dry.

2. Take 1/4 teaspoon of salt and press it onto the tail, gill flaps, and fins, and work the salt in with your fingers. This will protect these parts and give them a nice white crust when they cook. Now lightly salt the entire fish.

3. Preheat the grill for high heat. Once it has heated, lightly oil the grill grate. Grill the fish until the skin is browned and crispy (about 4 minutes). Gently turn the fish over and grill the other side until done. Serve immediately with lemon wedges and soy sauce.

Additional Information

Weight 0.006-0.008kg/PCM g

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