Still eating cutlassfish

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Cutlassfish fillets breaded and baked in the oven till nice and crisp; of course with not so secret-recipe tartar sauce on the side.  In my opinion cutlassfish isn’t that good eaten raw after two days, so I prepare them in cooked dishes.  The next was a pie, containing chopped fillets with fusili pasta, garlic, onions, broccoli, Bechemel sauce and the whole topped with Cheddar cheese and baked till bubbling-hot.  Off the bone, the fillets go melting-tender and the dish is really a meal in itself.   I was rather hoping we could stretch this to three meals but funnily enough, it was all devoured in two sittings.

The very last of the cutlassfish was dealt with, genuine charcuterie-style i.e., preserved with salt.  Bone-in pieces of fish were lightly cured with sea salt, and then slathered in a special mix of miso and other things and left overnight in the fridge.

The result is a very tender, deeply flavoured fish that will keep for a week in the fridge and only needs liberating from its miso coat and a minute or two each side under the grill (the cured fish was too long to fit in my stove griller so I cut it in two).

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5 responses to “Still eating cutlassfish

  1. Hi Adam,
    I’m glad to see you are having fun with the not-so-secret, secret recipe.
    I suspect, looking at one of the photos of a cutlassfish, that if one is not careful, the term “cut less” would not apply. They look like they could do serious damage. Looks like fun fishing, though.
    Jim

    • Hi Jim,
      They are real serious fighters, at least the strike and the initial play (they tire quickly). Bend your rod over double into the sea. You are right about their chompers too. The first time I caught one of these the skipper said “Just touching the teeth will cut you so be careful!” – of course later in my kitchen out of curiosity I touched the longest tooth and it slit my fingertip as predicted. If you use a jig to catch these boys their teeth will furrow the metal of the jig. Otherwise they are delicious to eat, of course with the tartar sauce!
      I was surprised to find out you get cutlassfish, at least related species, in most seas of the world. The Italians call them pesce sciabola.
      All the best,
      Adam

  2. Fantastic read, I’d like to share this on our Sydney Fishing club Website (Khacc) if your ok with that. We can learn a lot from your experience and cooking expertise. We call cuttlass fish Hairtail.

    • Hi Lance, thanks for posting and no problem, share as much as you like. Some people back home call the fish “sabrefish” and here in Japan it is known as tachiuo. Glad you enjoyed the post.
      Adam

  3. Any chance you can share some pictures of the amazing rig/lures they use in Japan to catch these fish?

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