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How to bbq fish

In the mood for a tasty summer barbecue? Good company, a cold glass of wine and our fish products make for the perfect evening behind the grill. Our chef Kuniyoshi Ohtawara will be happy to help you prepare five of our products to amaze your friends and family: Sanma (pacific saury), Unagi Kabayaki (grilled eel with sauce), Sake Teriyaki (salmon in teriyaki sauce), Shishamo (dried capelin) and Shio Saba (salted mackerel fillet). Simple but tasty!

Would you like to make this yourself at home? Order the fish products in our webshop or opt for the Hokkai Freshly Frozen Box, which this month is filled with the fish products from this tutorial.

Meshiagare!

Recipes

Sanma

  1. Defrost the Sanma in cold water inside the package for 30 minutes.
  2. Take the Sanma out of the package and make small cuts in the skin.
  3. Season with a generous amount of salt. Don’t forget this step! The Sanma is not flavored by us like most of our products.
  4. Bake the Sanma on the barbecue for 5-6 minutes.

Unagi Kabayaki

  1. Defrost the Unagi Kabayaki in cold water inside the package for 30 minutes.
  2. Cut an eggplant in half in length. Then make 1 cm thick slices.
  3. Take a piece of aluminum foil and place the eggplant slices alternately in two rows.
  4. Take the Unagi out of the package and cut in bite-sized pieces. Then place on top of the eggplant.
  5. Pour the remaining sauce over the Unagi and lastly add some (Japanese) mushrooms on top.
  6. Carefully close the package and bake for about 8 minutes on the barbecue.
  7. Open the package and decorate with some spring onion.

Salmon Teriyaki

  1. Defrost the Sake Teriyaki in cold water inside the package for 30 minutes.
  2. Cut some onion and cabbage in thin slices
  3. Take a piece of aluminum foil and place the vegetables in the middle.
  4. Take the Sake out of the package and place on top of the vegetables.
  5. Pour the remaining sauce on top and close the package.
  6. Bake for about 5 minutes on the barbecue.
  7. Open the package and decorate with some spring onion.

Shishamo

  1. Defrost the Shishamo in cold water inside the package for 30 minutes.
  2. Take the Shishamo out of the package and bake on both sides on the barbecue for 3 minutes. No extra seasoning needed!

Shio Saba

  1. Defrost the Shio Saba in cold water inside the package for 30 minutes.
  2. Take the Shio Saba out of the package and bake on both sides on the barbecue for 4 minutes. No extra seasoning needed!
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