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?

1. Grill from the flesh side. 2. 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, 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!

[First / 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! [Quick 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 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.

[You can tell if the oil is too hot or not] [Garlic aroma helps neutralize the fishy smell]

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

[Prepare the spatula in advance.] When the garlic starts to sizzle, [lower the heat to medium-low.]

Move the garlic to the side. And next, the third tip: Place the mackerel skin-side down.

[Mackerel grilling rule number 3] [Press gently with a spatula for 10 seconds]

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 won't twist and will stay flat. The skin becomes crispy and cooks evenly. [Mackerel grilling rule number 4]

[Do not touch the mackerel.] As the mackerel cooks, some moisture appears on top like this.

If you touch the mackerel,
this moisture will fall 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! [Much more convenient and smells less!]

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.

[Turn off the heat.] The last, fifth tip: I will flip the mackerel. [Mackerel grilling rule number 5]

[After flipping, cook lightly for 5–10 seconds] And then take it out. Next, when placing it on the plate,

put it 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

첫째아들

고등어 구이 맛있게 굽는 방법 실험 1: 껍질 유무

껍질을 벗긴 고등어와 껍질을 붙인 고등어를 각각 구워 비교

껍질을 벗긴 고등어는 비린내가 적지만 맛이 심심하고 건조함

껍질을 붙인 고등어는 풍미가 깊고 껍질이 바삭하며 촉촉함

껍질을 붙인 채 굽는 것이 훨씬 맛있다는 결론

고등어 구이 맛있게 굽는 방법 실험 2: 굽는 면

살 부분부터 굽는 방법과 껍질 부분부터 굽는 방법 비교

살 부분부터 구우면 고등어가 건조해짐

껍질 부분부터 구우면 촉촉하고 껍질이 고르게 바삭해짐

껍질 부분부터 굽는 것이 훨씬 맛있다는 결론

고등어 구이 맛있게 굽는 방법 실험 3: 불 조절

중불에서 구우면 연기가 많이 나고 고등어가 건조해짐

중약불에서 구우면 연기가 적고 고등어가 촉촉하게 구워짐

중약불에서 굽는 것이 좋다는 결론

싱싱한 고등어를 사용하고 찬물에 빨리 헹군 후 키친타올로 물기를 제거

고등어 등 부분에 칼집을 살짝 내어 열을 고르게 분산

충분한 기름에 마늘을 넣고 중불에서 굽기 시작

주걱으로 10초간 눌러 고등어가 휘어지는 것을 방지하고 껍질을 바삭하게 굽기

뒤집은 후 5~10초 더 굽고, 접시에 껍질 윗면이 보이도록 올려놓기