〆サワラを作ってみたんですが、
ま～皮が固い。。。
バーナーで焼いて
食べやすく加工しました( *´艸｀)
必然てきに『炙り〆サワラ』
もちろん美味いです(^_-)-☆
問題が１点
脂がのって肉厚だったので
お酢がしみこむのに
３日かかりました(^^;)
それでも中心はまだ少し生
しっぽの部分でコレじゃ、
背中の身だったらなんにちかかったんだろう（汗
(;^_^A
美味いのは間違いないんですが、
なにせ皮がかみ切れないので
バーナーは持っていた方がいいですね(;^_^A
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