Petits poissons dans la friture…

Swimming in the plate.

In the sea, from that page.

In the shop.

In my kitchen.

It’s called gaccho. ガッチョ
I have read that they are the most thrown away fish. And that’s true they sell them very cheap. Why do you think people don’t buy them ? They are surely less loaded in heavy metals than the big tuna or whale. The taste ? I found them excellent, fine flesh, not too firm, not too soft, delicate taste. I think that’s just ignorance. That’s not as bad as in Europe where I know so many people that would never buy fish if the fishmonger does not cuts it an prepares square shaped filets, but many young people wouldn’t buy anything but the 10 most common species of fish.

They were too small for something else, so I just fried them. I ate them with a mix of matcha (tea powder) and salt. It’s an alternative to the soy sauce for tempura.

The fried gaccho fish. Brown rice with cereal mix.
Sticks of daikon radish, which favors the digestion of fried food. A few pieces of young onion (salted and rinced).
The green lasagna is sashimi konnyaku, it is eaten with the beige sauce is miso with vinegar.

Cal 447.6 F16.5g C47.1g P37.4g

Fr :
Ces petits poissons sont des gacchos, ils ne sont pas tres prises. Ce serait un des poissons peches les plus “jetes”. Pourtant c’est tres bon, une chair de texture ideale et un gout fin.
Je les mange avec un melange de sel et de matcha (the en poudre).
Avec du radis daikon, qui favorise la digestion de friture, de l’oignon jeune degorge et rince. Ces pates vertes sont du “sashimi konnyaku”. La sauce est un melange de miso et de vinaigre de riz. Celle du commerce est sucree, pas la mienne.

5 thoughts on “Petits poissons dans la friture…

  1. Pingback: Poisson frit, deuxieme jour. « COLORFOOD DAIDOKORO****** Home cooking in Osaka. Photo-Blog, recipes on request. Miam-miam fait maison d'une gourmande curieuse

  2. Green tea powder dip! Interesting…You are in Japan, I am sure you can get the tea powder easily! The green tea powder I have is like some precious gold! 🙂

    I think I will like the taste of bitterness and saltiness together!!

  3. Even if this “blog” is totally free-style, the matcha-shio (matcha salt) with tempura and fried food is a classic. I’d say it was “in” about 10 years ago, but I still like it.
    Yes, finding matcha abroad is tricky… It’s not easy to store. Even the “matcha salt” they sell cannot be kept a long time and I don’t recommend it as it’s too salty. It’s better to make you own mix ! I think the same about goma-shio, and all the flavored salt mixes.

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