Cutlassfish is one of those remarkable ingredients like cuttlefish, that eats well no matter how you prepare it. My favourites include as sushi and grilled, and I indulged in both as I was very lucky on the water, despite it being the 13th. First dish up was steaks of cutlassfish sprinkled with salt and then grilled under the cooker grill, and flavoured four ways (from top to bottom): with summer truffle-salt, with Sichuan pepper, with Italian porcini-salt and lastly a mixture of mayonnaise and wasabi. All were washed down with very cold white wine.
Next in line was cutlassfish sushi. The cutlassfish fillet is cut into strips which are lightly grilled before being flavoured with salt, wasabi and squeezed yuzu juice – no soy sauce is needed in the eating.
More sushi followed…
With a bottle each of white and red wine and some sundry beers over the course of the preparing and eating, my memory becomes a little indistinct after these dishes, but I still have plenty of fillets left over for today as well, and some vacuum-packed and ready to be given to friends. These days I don’t get out to sea as often as I used to so I appreciate each trip more! Thanks as always to a Bentenya, Kanazawa Hakkei, for the great day’s fishing.