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).