LIKES TARGET: 500 LIKES for the draw of two NS Junão. PARTICIPATE NOW BY SIGNING UP FOR OUR NEWSLETTER https://www.quersaberdeixacomigo.com.br LOOKING FOR GOOD AND CHEAP FISHING ITEMS THAT YAMA USES? VISIT THE CHANNEL'S NEW STORE - THE BEST PRICES ON THE MARKET https://loja.quersaberdeixacomigo.com.br For those who enjoy a good sashimi recipe to prepare some of the fish obtained in their deep-sea fishing, the seared mackerel with truffle oil, fleur de sel finished with Sicilian lemon zest will take the dish to the next level! Check out the step-by-step instructions for this incredible recipe from Yama. Want to know more tips and teachings that no one tells you about deep-sea fishing? Leave it to me, there’s a new video on the channel every week, focusing on deep sea fishing and everything related, with a focus on fishing with artificial bait in the sea. The blowtorched sashimi of horse mackerel is a Japanese culinary technique that involves precisely cutting fresh horse mackerel into thin, delicate slices, which are then lightly seared with a blowtorch before being served. This technique is a variation on traditional sashimi, which is usually served raw. To begin, the horse mackerel is carefully selected to ensure its freshness. The fish is cleaned and washed thoroughly before being cut into thin, even slices. The cutting is one of the most important parts of the process, and must be done with skill and precision to ensure that the flavor and texture of the fish are preserved. After cutting, the slices of horse mackerel are arranged on a serving plate and then seared with a kitchen blowtorch. The blowtorch is used to quickly heat the surface of the fish, which helps to enhance the flavor and texture. The torch flame is applied in rapid, controlled motions to create a delicate, flavorful crust on the surface of the fish slices. Mackerel sashimi is typically served with shoyu (soy sauce), wasabi (Japanese horseradish), and pickled ginger to add flavor and complement the unique flavor of the fish. Presentation is also an important part of the dining experience of Mackerel sashimi, and it is often served on decorative plates or wooden boards to give it a rustic, traditional feel. This preparation technique is considered a real challenge for sushi and sashimi chefs, as it requires skill and precision to cut the fish correctly and torch it without over-burning or ruining the flavor. However, when done correctly, Mackerel sashimi is a unique and delicious dining experience that is well worth trying. FOLLOW US ON INSTAGRAM @quersaberdeixacomigo CHAPTERS 00:00 Introduction 01:40 The Theory of Sashimi Cutting - I'm Not an Expert 02:50 The Correct Way to Prepare Sashimi 03:14 Who is this Recipe for 03:29 Differences in Sashimi Cuts According to Each Fish 05:14 Best Sizes of Fish for Sashimi 06:02 Preparing Sashimi 15:10 Final Conclusions