Saturday, September 26, 2015

Mackerel Rainbow Salsa on Freshly Sliced Baguette (appetizers for 2)

 
Recently my parents and their friends went ocean fishing for mackerel in Northern Maine adjacent to Canada. My mother said the fishing was very good. They caught a cooler full to take home. She cleaned them, ate some right away, gave some to friends and saved some in the freezer. My parents stopped by my home (on their way south) and gave me some frozen fish along with containers of prepared foods. They rarely visit any of their 5 children empty handed. Most of the time their vehicle is fully loaded with my mother's delicious home cooked fresh and frozen meals. It's not that we cannot cook. I think my brothers and I are quite capable of cooking decent foods. However, she thinks we are too busy to cook. I hate to admit but it's quite true...even for me. Just because I blog about food and cooking it does not mean I cook and eat well daily.

Today I am not working in the clinic and too lazy to cook. So I thawed a few fish, removed the bones with tweezers, removed the belly lining and blood vessels from each one, gently scrub them well with lots of salt inside and outside, rinsed them clean and dried each piece on clean paper towel. I keep a pair of tweezers in my kitchen mainly for this purpose--it's works wonderfully. I kept the skin on and just sliced the fillet pieces into strips. I placed these cleaned pieces in the refrigerator while I prepared the rest of the ingredients. My parents also came with some home-grown tomatoes and herbs which I incorporated into this dish. This dish is fresh, easy to prepare, and requires no cooking skills!! 

As I have mentioned in many of my previous postings please consult with your primary care provider or general practitioner before eating raw fish! Just because I eat this does not mean that you can safely consume it too. Yes, some of the bacteria get killed off from the freezing process but it still may not be safe. Also you can become deathly ill from poor handling of any food. So eat this at your own risk. The links below are on seafood health facts and safety that may be of interest to you.

http://seafoodhealthfacts.org/seafood_safety/practitioners/parasites.php
http://seafoodhealthfacts.org/seafood_safety/patients/parasites.php
http://seafoodhealthfacts.org/seafood_safety/doctors/parasites.php
http://seafoodhealthfacts.org/seafoodqa/18.php
http://seafoodhealthfacts.org/seafood_safety/practitioners/handling.php

Mackerel Rainbow Salsa on Freshly Sliced Baguette (appetizers for 2)

Ingredients:

1 small Hass avocado or about 1 cup diced
1/2 cup chopped pineapple
1/2 cup de-seeded, chopped or 1 fresh tomato
1 clementine (about 1/2 cup cut into thirds), removed the skin and seeds from each section, cut each one into thirds
1 Tbsp chopped Chinese chives
1 Tbsp sliced mint leaves and about 5 leaves hand torn
1 tsp chopped chives
2 mackerels, filleted and bones removed, cut into strips
Juice from 1 lime
Sea salt to taste
Black lava sea salt, garnish (optional)

Method:

Gently mix the avocado, pineapple, tomato, clementine, chives, mint, mackerel, and lime juice. Add sea salt to taste. Sprinkle the lava sea salt to garnish.

*Keep the fish refrigerated while you prepare the rest of the ingredients. If you are not eating this quickly then be sure to keep the dish on ice so it will remain fresh.
 *The dish on the right (photo above) has a sauce made from dried wasabi or horse radish, a little water, mayonnaise and soy sauce. It was my experiment and I did not write the exact ingredients down. However, I used roughly 1/2 tsp of dried wasabi, 1 tsp of water, 2 tsp of mayo, and soy sauce to taste. The black specks are black lava sea salt (came from Hawaii). The sauce turns out pretty good. My husband and I really enjoyed it.

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