[This method / you can't help but like it] One of my least favorite foods is Dry grilled mackerel.

How on earth should you grill this mackerel to be moist without any fishy smell? The best way to grill mackerel.

Let's find out! How should you grill mackerel to taste good? Should you peel the skin before grilling for the best taste?

[1. Peel the skin] [2. Leave the skin on] I'll try them! Ah! These two methods show a clear difference!

First, the mackerel with the skin peeled has less fishy smell. Maybe because of this you could say there's no fishy smell.

The flavor is too bland... And the texture also feels relatively dry.

On the other hand, the mackerel grilled with the skin on has added flavor with the savory and crispy skin.

Much more diverse taste! And the flesh is relatively more tender. The fishy smell that worried me is not there at all!

[Result of the first experiment] [Grilling with the skin on tastes much better] [How should you grill mackerel to taste good?] [Should you start grilling with the flesh side for the best taste?

Grill from the skin side] [It's really not good...] As I mentioned earlier, what I really dislike is dry grilled fish.

Mackerel grilled from the flesh side = dry mackerel. From the moment I put it in my mouth and chew it's like chewing on paper.

And while the flesh side is a problem, it's difficult to cook the skin evenly. Soggy skin.

But the mackerel grilled from the skin side, moist mackerel flesh, evenly crispy skin, to exaggerate a little, it's 10 times tastier!

Result of the second experiment. Make sure to grill from the skin side first.

How should you grill mackerel to taste good? Should you cook on low heat for the best taste? 1. On medium-high heat.

2. On medium-low heat. I'll try them. Hmm... First, when I grilled the mackerel on medium-high heat, Two problems.

First problem: too much smoke. Viewer / I don't want to grill fish! Because of the fishy smell.

When grilling on medium-high heat, oil splattering and smell... Second problem: the flesh becomes dry. When the fish gets too hot, the mackerel shrinks suddenly and all the juices are lost, making the texture a bit dry.

But when I gently cooked the mackerel on medium-low heat, there's almost no smoke!

And the mackerel doesn't shrink suddenly and cooks gradually so the juices don't escape as much.

Much moister texture! Result of the third experiment. Please grill on medium-low heat. Simple summary of experiments.

First, use mackerel with skin. Second, grill from the mackerel skin side first.

Third, grill on medium-low heat. Now! How to grill mackerel with crispy skin and moist inside.

I'll explain in detail! Do not use salted mackerel! The mackerel grill we will make today Crispy skin, moist inside.

Salted mackerel has too much salt, causing lots of water to escape from the fish.

Dry flesh. Fresh mackerel. Quickly rinse in cold water! If you wash in lukewarm water or soak it for too long, it will become soft very quickly!

Quickly rinse in cold water. Wrap the quickly rinsed mackerel in a kitchen towel.

Use a kitchen towel to remove moisture. Next, on the back of the fish, score the back of the mackerel.

If you look at the mackerel, the belly side is thin and the back is thick. When you grill it, thin belly overcooked.

Thick back undercooked. To allow the heat to distribute evenly, make slight cuts on the thick back, but if you cut too deeply, the fish will break apart!

Just make light cuts. Now let's grill the mackerel. Crispy and moist mackerel grill.

Five rules for mackerel grilling. Mackerel grilling rule number 1. Remove moisture with a kitchen towel.

When moisture on the mackerel meets the hot oil, it can cause oil splatters and smoke. Make sure there's no moisture.

No moisture for crispy skin. After thoroughly wiping away moisture, salt seasoning. Next, in the frying pan, plenty amount of oil.

This is the second tip. Mackerel grilling rule number 2. Add crushed whole garlic. Medium heat.

By adding garlic like this, there are two benefits. Garlic aroma helps neutralize the fishy smell.

However, if you add minced garlic, it can burn easily, so be sure to use whole garlic.

When the garlic starts to sizzle, move the garlic to the side. And next, the third tip.

When you put mackerel in a hot frying pan, it tends to curl up. If you press gently with a spatula for 10 seconds, the mackerel doesn't twist and stays flat.

The skin becomes crispy and cooks evenly.

As the mackerel cooks, some moisture appears on top like this. If you touch the mackerel, this moisture falls into the pan creating smoke!

Therefore, there's no need to do anything. Just keep watching. Cooking this way, there's not much to do.

No smoke. Now it's been about 5 minutes. The mackerel turns white as it cooks.

You can see there's a slight pink remaining on top. The last fifth tip.

And then take it out. Next, when placing on the plate, put it with the skin side up. Over time, a little moisture forms from the mackerel.

If you place it skin side down on the plate, due to this moisture, the skin becomes soggy. Wow, the crispy skin and the moist flesh, eaten together with roasted garlic, you can't help but love this.

Just remember this! Quick recap for perfect mackerel grilling.

Step one, remove moisture from mackerel with skin. Step two, add oil and garlic, and heat on medium.

Step three, press the mackerel for 10 seconds. Step four, do not touch the mackerel while cooking.

Step five, flip the mackerel and cook for just 5-10 more seconds. Thank you for watching today.

I'll return with more helpful recipes. Thank you!

평생 잘 써먹는 "고등어 구이 기발한 방법" | 연기, 기름튐 없이 2배 맛있게 구울 수 있습니다 | 강레오 고등어구이, 고등어굽는법, 생선굽는법

평생 잘 써먹는 "고등어 구이 기발한 방법" | 연기, 기름튐 없이 2배 맛있게 구울 수 있습니다 | 강레오 고등어구이, 고등어굽는법, 생선굽는법

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