Food Wars!: God's Tongue is no match for me.

Page 94

It's so high-end that they don't even provide free water!

……

at this time.

Night has come.

Meanwhile, in the Polar Star Dormitory, Isshiki Satoshi and Ibuzaki Shun were drinking and chatting in the living room.

Soma Yukihira, who had only recently arrived, was busy grilling mackerel in the kitchen.

Mackerel is a type of fish with blue skin and red flesh.

If a product contains a high level of free histidine and is improperly stored or contaminated by microorganisms, it may be converted into histamine by histidine decarboxylases produced by the microorganisms.

This can lead to histamine poisoning, resulting in symptoms such as conjunctival congestion, lip edema, and blurred vision.

There are 4 recommended ways to eat mackerel:

fried.

Boil in water.

barbecue.

microwave.

Because DHA is heat-sensitive, boiling or microwaving at lower temperatures is theoretically recommended.

However, research has found that high-temperature processing methods such as frying and grilling do not cause significant DHA loss.

Studies have shown that cooking methods such as pan-frying, boiling, grilling, and microwaving DHA-rich salmon and rainbow trout resulted in an increase in the levels of n-3 fatty acids (DHA, EPA, etc.) in the finished products.

Among them, the content of n-3 series fatty acids after grilling is significantly higher than that of other cooking methods.

According to data from the Tianchao Food Nutrition Database, the loss rate of DHA is very low when mackerel is steamed, boiled, stir-fried, pan-fried, or grilled.

and so……

Diners who love grilled and fried fish.

There's no need to worry too much about the loss of DHA.

……

Soma wearing a chef's uniform.

From the tank behind him, he scooped out several lively mackerel, their scales shimmering silver under the light, like twinkling stars in the night sky.

Place the mackerel on the cutting board and begin to skillfully prepare it.

He first gently patted the fish with the back of his sharp knife to make the flesh firmer.

Next, make several even cuts on the fish with a knife. This will ensure that the fish is heated evenly during grilling and allow the seasonings to penetrate the fish meat better.

After preparing the fish, I took out a delicate little bowl, poured in some soy sauce, mirin, and sake, and sprinkled on some finely chopped ginger and scallions. I stirred it well with chopsticks, and a fragrant grilled fish sauce was ready.

Spread the sauce evenly over the mackerel.

Every cut and every inch of fish skin is coated with sauce, as if the mackerel is wearing a layer of golden armor.

……

at the same time.

The charcoal in the oven was already glowing red.

Sparks occasionally flew out, making a crackling sound.

Soma carefully placed the prepared mackerel on the grill. As soon as the mackerel touched the charcoal fire, it made a sizzling sound, and the skin quickly contracted, turning into an enticing golden color.

He skillfully flipped the mackerel, ensuring that each side was heated evenly.

As the temperature rises.

The aroma of mackerel gradually filled the air.

It was a unique flavor that combined the freshness of the fish, the richness of the sauce, and the smoky aroma of charcoal, instantly whetting the appetites of Isshiki Satoshi and Ibuzaki Shun.

……

unconsciously.

Isshiki Satoshi came to the kitchen.

My eyes were fixed on the mackerel on the grill, watching its skin gradually change from silvery-white to golden yellow, and then to dark brown, with a layer of oily sheen on the surface.

The sauce on the fish kept bubbling and making a "glug-glug" sound as it was grilled over charcoal.

"not bad!"

"This fish is indeed grilled to a high standard."

This grilled mackerel may look simple, but there's actually a lot to it.

The key is controlling the heat.

If the fire is too high, the fish skin will easily burn while the fish meat is still undercooked.

If the fire is too low and the cooking time is too long, the fish will become dry and lose its tender texture.

and.

The preparation of this sauce is also an art.

Different proportions of seasonings will result in completely different flavors after baking.

Soma, having worked alongside Joichiro for ten years running a diner, was already an expert in grilling mackerel.

……

At last.

The mackerel is finally grilled.

Soma placed the grilled mackerel on a delicate plate and sprinkled it with white sesame seeds and perilla leaves as garnish.

Upon closer inspection, the mackerel was golden in color, with crispy skin and tender, juicy flesh, emitting an enticing aroma.

Take a sniff.

It's enough to make one's mouth water.

"Senior, why don't you try it?" Soma said to Isshiki Satoshi with a smile.

Upon hearing this, Isshiki Satoshi did not refuse. He eagerly picked up his chopsticks, took a piece of fish, and put it in his mouth.

The first bite revealed the crispy fish skin, which made a satisfying crunch between your teeth.

Followed by.

It has the delicate and tender texture of fish.

The rich flavor of the sauce spreads in your mouth, with the salty aroma of soy sauce, the sweetness of mirin, and the mellowness of sake blending together perfectly.

The flavors complement the freshness of the fish, making it an unforgettable experience.

Chapter 94 Change

Gently peel off the outer skin with chopsticks.

The fish meat, as white as jade, is thus fully revealed.

Fish meat.

The texture is clear.

Delicate yet firm.

Every fiber seems to contain the essence of the ocean.

Picking up a piece, the fish trembled slightly between the chopsticks, as smooth as silk, yet with just the right amount of elasticity, making one want to taste its freshness.

Put it in your mouth.

The fish melts in your mouth.

Its delicate texture is as light as a cloud.

The delicious flavor quickly blossomed on the tip of the tongue; it was the taste of the sea, with a faint salty aroma and a fresh ocean scent.

The natural sweetness of the fish blends perfectly with the flavors of the spices infused during grilling, creating a rich and intoxicating flavor.

Every bite of chewing.

You can feel the freshness and juiciness of the fish.

The juices burst in your mouth, bringing unparalleled satisfaction!

……

usually.

Grilled mackerel is served with seasonings such as lemon and herbs.

The refreshing tartness of lemon adds a touch of brightness to this dish, perfectly balancing the greasiness of the fish and making the taste more refreshing and pleasant.

At this moment.

Satoshi Isshiki squeezed a few drops of lemon juice onto it.

The sweet and sour sauce blends instantly with the tender fish, creating a wonderful synergy that makes your taste buds dance between freshness and tanginess.

The unique aroma of vanilla adds an air of elegance and romance to the grilled mackerel.

……

"good."

"Soma, your cooking skills have truly exceeded our expectations!"

Afterwards, Isshiki Satoshi opened his eyes and continued, "The biggest difficulty in grilling mackerel lies in controlling the heat."

"After all, mackerel has a delicate texture and contains a certain amount of water and oil."

"During the baking process."

"If the heat is too high, the fish skin will easily burn, producing a bitter taste and affecting the texture."

"If the heat is too low, the fish will not cook through and may retain a raw, fishy smell. It will also cause the fish to be grilled for too long, resulting in excessive moisture loss and dryness."

"And your control over the heat is simply perfect!"

"only……"

"The flavor of grilled mackerel."

"It mainly relies on the natural freshness of the fish and simple seasonings added during the grilling process, such as salt, black pepper, and lemon juice."

"Compared to some dishes that have undergone complex cooking processes and rich seasonings, its flavor is relatively simple."

……

In "Chibi Maruko-chan," Grandpa Tomozou once recited a haiku:

"How could I not yearn for the deliciousness of sea urchin? Yet all I get is vinegared mackerel..."

The translated meaning is:

My wallet is thin; I can only afford cheap pickled mackerel. Sea urchin and the like are just a pipe dream.

In this context, mackerel seems to be synonymous with affordable food.

however.

Actually.

Whether in Japanese history or in modern times.

The status and price of mackerel are always fluctuating.

Throughout different eras and in different regions of the same era, mackerel has served as both a comforting food on the tables of ordinary people and an important ingredient in fine cuisine.

……

Long, long ago, during the Jomon period.